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Vegetables Piccalilli

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Ingredients
  Prepared vegetables 2 Pound (Marrow, Cucumber, Cauliflower, Beans, Onions, Etc.)
  Salt 4 Ounce
  Water 2 Pint
  Sugar 4 Ounce
  Vinegar 1 Pint
  Plain flour 1⁄2 Ounce
  Mustard 1⁄2 Tablespoon (Leveled)
  Turmeric 2 Teaspoon (Leveled)
  Ground ginger 1 Teaspoon (Leveled)
Directions

GETTING READY
1. Prepare the vegetables as per their kind, preferably cutting into 1/2 to 1 inch pieces.

MAKING
2. In a pan, prepare brine by dissolving 4 ounces salt in 2 pints cold water.
3. Put the cut vegetables in brine,cover and let it stand overnight.
4. Drain vegetables. Put vegetables, in a saucepan sugar and 1/2 pint of the vinegar, bring to the boil and simmer for 15 minutes.
4. In a small basin, add plain flour, mustard, turmeric and ground ginger; blend with remaining vinegar.
5. Pour the blended mixture into the cooked vegetables. Stirring continuously, bring to a boil and cook for further 1 minute.
6. Tightly pack in clean jars and cover them.

SERVING
7. Use as needed

TIPS
Preserve them for 1-2 months before using.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
European
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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