*  Exported from  MasterCook  *

                          PICCALILLI (PEAGRAM)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Relishes                         Pickles

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       md           Cauliflower
  1       md           Cucumber
  8       oz           Pearl onions, peeled
  1       lg           Spanish onion, chopped
  4       md           Green tomatoes
  1 1/2   c            Coarse salt
  2 1/2   c            Malt vinegar
  2 1/2   c            Malt vinegar
  3       tb           Bruised mustard seeds
  1       tb           Ground ginger
  4       x            Halved garlic cloves
  1       tb           Bruised black peppercorns
  1       tb           Turmeric
    1/2   c            Sugar
  1       tb           Dry mustard
  3       tb           Flour
  4       tb           Water

 Cut up the vegetables into bite-sized pieces.  Place
 them into a large bowl & sprinkle with salt.  Let
 stand for 4 hours.  Drain in a colander & discard the
 liquid.  In a large pot, bring the vinegar to a boil &
 add the vegetables.  Reduce heat & simmer, covered,
 for 15 minutes. Drain & discard the vinegar.

 SAUCE:

 Pour the vinegar into a pot.  Stir in the mustard
 seeds, ginger, garlic, peppercorn, turmeric, mustard &
 sugar.  Heat over a low heat until the sugar has
 dissolved.  Increase the heat to medium & bring to a
 boil. Stir frequently.  Simmer for 15 minutes.

 Remove from heat & strain liquid into a bowl.  Discard
 the spices & return liquid to the pot.  Stir in the
 flour mixed with water & place over medium heat.
 Bring to a boil, stirring constantly.  Simmer for 2
 minutes.

 Remove from the heat & pour the sauce over the
 vegetables, mixing very well.  Bottle in warm, sterile
 jars & seal.

 Posted by Helen Peagram in Intercook



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