Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Cauliflower, broken into
-small flowerets
1 Cucumber, quartered length-
-wise and cut in 1/2" pieces
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 Green tomatoes, blanched
-peeled & cut into chunks
1 1/2 c Pickling salt
2 1/2 c Malt vinegar
-----SAUCE-----
2 1/2 c Malt vinegar
3 tb Mustard seed, bruised
1 sl Ginger, 2", peeled & chopped
4 Garlic cloves, halved
1 tb Black Peppercorns, bruised
1 tb Turmeric
1 tb Dry mustard
1/2 c Sugar
3 tb Flour
4 tb Water
A traditional English mustard pickle, Piccalilli is
made from a variety of vegetables which are first
soaked in brine, then pickled in vinegar. The finished
pickle is yellow in colour owing to the presence of
turmeric and mustard. The pickle may be served
immediately it has cooled, but it improves with
keeping and may be stored for up to 3 months.
Piccalilli is usually served with cold meats. Use
firm red tomatoes if green ones are unavailable. About
3 pounds.
Place the cauliflower, cucumber, pearl onions, Spanish
onion and tomatoes in a large bowl. Sprinkle with
salt over the vegetables and set them aside for 4
hours.
Drain the vegetables in a colander and discard the
liquid.
In a large saucepan, bring the vinegar to a boil over
high heat. Add the vegetables and reduce the heat to
low. Cover the pan and simmer the vegetables for 15
minutes or until they are almost tender when pierced
with the point of a sharp knife.
Remove the pan from the heat and drain the vegetables
in a colander. Discard the vinegar. Place the
vegetables in a large bowl. Sauce: To make the sauce,
pour the vinegar into a medium sized pan and stir in
the mustard seeds, ginger, garlic, peppercorns,
turmeric, mustard and sugar. Place the pan over low
heat and stir to dissolve the sugar. When the sugar
has dissolved, increase the heat to moderate and bring
to a boil, stirring frequently. Reduce the heat to
low and simmer the mixture for 15 minutes. Remove the
pan from the heat and strain the liquid into a medium
sized bowl. Discard the flavourings left in the
strainer.
Rinse the pan and return the strained mixture to it.
Stir in the flour mixed with the water and place over
moderate heat. Bring the sauce to a boil, stirring
constantly, and boil for 2 minutes.
Remove the pan from the heat and pour sauce over the
vegetables. Mix the vegetables with the sauce with 2
spoons, tossing until coated with sauce.
Spoon into clean, warm, dry jars with screw top lids.
Spoon any sauce remaining into the jars, so they are
completely full. Place lids on the jars and half screw
into position. Set jars aside until completely cold.
Screw lids on firmly and store the jars in a cool, dry
place.
