Piccalilli Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Interest GroupClassic
Ingredients
| Mixed vegetables 2 pounds (cauliflower, cucumber, shallots, (approx) green limes or your choice) | ||
| Salt | 4 Tablespoon | |
| White vinegar | 3 Cup (16 tbs) | |
| Chili peppers 12 | ||
| Sugar | 1 Cup (16 tbs) | |
| Dry mustard powder | 3 Tablespoon | |
| Turmeric 2 tablespoons or to taste | ||
| Cornstarch | 2 Tablespoon | |
Directions
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. Leave to stand for 30 minutes.
5. Strain into a clean pan.
6. Combine sugar, mustard powder, turmeric and cornstarch; moisten the mixture with a little vinegar.
7. Heat remaining vinegar to a boil, and pour over dry mixture. Stir to blend.
8. Return to the pan, and boil for 3 minutes.
9. Add the drained vegetables and remove from the heat.
10. Pack into sterile jars, and cover with vinegar-proof seals.
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. Leave to stand for 30 minutes.
5. Strain into a clean pan.
6. Combine sugar, mustard powder, turmeric and cornstarch; moisten the mixture with a little vinegar.
7. Heat remaining vinegar to a boil, and pour over dry mixture. Stir to blend.
8. Return to the pan, and boil for 3 minutes.
9. Add the drained vegetables and remove from the heat.
10. Pack into sterile jars, and cover with vinegar-proof seals.
Chef
