Piccalilli Recipe
Ingredients
| 750 g/1 1/2 lb cucumbers | ||
| 1 large cauliflower, weighing about 750 g/1 1/2 lb without outer leaves and stalk | ||
| 450 g/1 lb onions | ||
| Salt | 2 Tablespoon | |
| 600 ml/1 pint white wine vinegar | ||
| Mustard seed | 1 Tablespoon | |
| Black peppercorns | 1 Teaspoon | |
| Allspice berries | 1 Teaspoon | |
| Cloves | 1 Teaspoon | |
| Red chillies | 4 , dried | |
| 100 g/4 oz demerara sugar | ||
| Flour | 1 Tablespoon | |
| Turmeric | 2 Tablespoon | |
| Dry mustard | 2 Tablespoon | |
Directions
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 sugar, flour, turmeric and mustard with remaining vinegar in a large saucepan. Stir in the strained spiced vinegar and bring to the boil.
6. Add the vegetables to the pan. Stir to mix well and simmer, uncovered, for 10 minutes.
7. Cool for 2-3 minutes, then ladle into warm jars and cover immediately.
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 sugar, flour, turmeric and mustard with remaining vinegar in a large saucepan. Stir in the strained spiced vinegar and bring to the boil.
6. Add the vegetables to the pan. Stir to mix well and simmer, uncovered, for 10 minutes.
7. Cool for 2-3 minutes, then ladle into warm jars and cover immediately.
Chef
