Piccalilli(Peagram)

* 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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