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GETTING READY 1. Clean prepare and chop the vegetables into suitably sized pieces 2. Leave the onions whole and break the cauliflower into sprigs MAKING 3. In a bowl make a solution of quarter pound of salt dissolved in two and a half pints pf water 4. Add the
GETTING READY 1. In a large bowl mix together the vegetables pears and salt with 2 liters of cold water. Cover the bowl with clean wrap and leave overnight to marinate. 2. Sterilize five 500mililiter preserve jars with vinegar proof lids by placing them in a
Autumn Piccalilli with Pear
GETTING READY 1. Chop the tomatoes into small pieces and place in a bowl. 2. Sprinkle with salt cover and keep overnight. MAKING 3. Drain the tomatoes. 4. Add chopped vegetables to it. 5. In a saucepan combine the vinegar and sugar. 6. Place on a medium flame
Aunt Delia's Piccalilli
Put the vegetables in a large bowl and sprinkle with the salt. Leave for 4 hours then drain well in a colander and discard the liquid. Bring the vinegar to the boil in a large saucepan. Add the vegetables and cover the pan. Simmer for 15 minutes or until the
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.
Sprinkle salt over vegetables and mix thoroughly let stand 3 to 4 hours. Drain thoroughly. Press to remove free liquid. Add sugar spices and horse radish to vinegar simmer 15 minutes. Add vegetables and bring to a boil. Pack hot into hot jars leaving 1 4 inch
Piccalilli Or Green Tomato Relish
GETTING READY 1 Clean the vegetables.Cut the cucumber into 1 inch cubes coarsely chop the peppers peel the onions break the cauliflower in to florets and cut the beans into 1 inch lengths. 2 Soak the vegetables in brine solution and leave overnight. MAKING 3
MAKING 1 In a mixing bowl combine together dry ingredients with 6 tablespoons vinegar to form a thin cream. 2 Pour in rest of the vinegar. 3 Into a deep aluminium or stainless steel saucepan pour the mixture and boil stirring until it is thickened. 4 Allow the
1. Combine vegetables and salt cover and let stand overnight. 2. Drain off as much liquid as possible pressing through a clean thin white cloth if necessary. 3. Place cinnamon cloves and allspice in a cheesecloth bag. 4. Place vegetables spice bag vinegar
1. Dice vegetables layer in a bowl with the salt and leave for 12 hours. 2. Drain off all liquid. 3. Boil 450 ml 3 4 pint of the vinegar with the mustard seed peppercorns allspice cloves and chillies for 4 5 minutes. 4. Strain discarding the spices. 5. Mix
Mix vegetables and salt and let stand overnight. Drain and press out liquid. Add vinegar and sugar. Tie spice in a cheesecloth bag and add to mixture. Bring to boil and simmer until mixture is clear and slightly thickened. Pour to overflowing into hot
Tomato Pepper Piccalilli
Pickalilee it has one eye closing taste. The vinegar and sugar gives the Pickalilee a two dimensional taste. Microwave water vinegar sugar and salt for 2 1 2 minutes. Stir in the rest of the ingredients and microwave for 2 minutes more. Let it cool. Pour in an
1. Cut vegetables into small pieces. You should have 2 pounds prepared vegetables. 2. In a large ceramic or similar bowl layer vegetables and salt. Leave for 24 hours then rinse and drain. 3. Boil vinegar with chili peppers for 2 minutes. 4. Take off the heat.
Wash and sterilize 6 1 pint jars and closures stand them on baking sheet and keep hot in a 250 F. oven until needed. Put all vegetables through the medium blade of a meat grinder then drain well. Place in a very large enamel or stainless steel kettle add
Mix chopped tomatoes with salt and let stand 3 to 4 hours. Place in a colander and press out and discard the liquid. Combine pulp with other vegetables add mustard seed vinegar and sugar. Heat to boiling and pack into hot sterilized jars. Seal. Makes 3 1 2 to
Green Tomatoes Piccalilli
Remove seeds from peppers. Chop vegetables very fine. Arrange vegetables in layers sprinkling each layer with salt and let stand overnight. Drain and add remaining ingredients. Cook until tender stirring occasionally. Pour into hot sterilized jars and seal
Spread the vegetables in a large shallow dish and sprinkle over the salt. Set aside for 24 hours then drain off any liquid and rinse in cold running water. Set aside to dry. Mix the flour and mustard to a paste with a little of the vinegar. Put the remaining
Mixed Vegetable Piccalilli
Prepare the vegetables. Chop finely or put through coarse blade of food chopper Put vegetables into large kettle add vinegar sugar dry mustard ginger cinnamon cloves mace and mustard seed and red pepper tied in cheesecloth . Stir over medium heat until sugar
Aunt Vinnie'S Piccalilli
Place all ingredients in large kettle mix well. Cook for 1 hour gradually stirring occasionally. Pour into hot sterilized jars seal at once.
Chop tomatos onions horseradish peppers very fine stir together with salt and let set overnight in a stone jar. Drain add remainder of ingredients just cover with vinegar. Cook slowly until tender. Taste add more salt if needed. Can seal.
Place the biscuit mix in a large bowl. Combine the milk egg onion oil and relish. Add all at once to biscuit mix and stir until just mixed. Turn into a greased 8 inch square pan and sprinkle with cheese. Bake in 400 degree oven for 20 minutes or until done.
Piccalilli Hot Bread
MAKING 1 Stir the gelatin in hot water to dissolve. 2 Stir in the vinegar and salt refrigerate until slightly firm. 3 Gently fold in rest of the ingredients blend well. 4 In a shallow pan or small individual molds pour the mixture and refrigerate until set.
Cut into small pieces a variety of vegetables such as cauliflower cucumber shallots and young kidney beans weighing about 2 lb. in all when prepared. Place in a large earthenware bowl and sprinkle with the cooking salt. Leave to stand for 24 hr and then drain
Place all ingredients in large kettle mix well. Cook slowly for 1 hour stirring occa sionally. Pour into hot sterilized jars seal at once.
Dissolve gelatin in boiling water. Add salt and vinegar. Chill till partially set. Fold in remaining ingredients turn into small individual molds or shallow pan. Chill firm.
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