Vegetables Piccalilli Recipe
Ingredients
| Cauliflower | 2 Pound, prepared | |
| Salt | 4 Ounce | |
| Water | 2 Pint | |
| Sugar | 4 Ounce | |
| Vinegar | 1 Pint | |
| Plain flour | 1/2 Ounce | |
| Mustard | 1/2 Tablespoon (Leveled) | |
| Turmeric | 2 Teaspoon (Leveled) | |
| Ground ginger | 1 Teaspoon (Leveled) |
Directions
GETTING READY
1. Prepare the vegetables as per their kind, preferably cutting into 1/2 to 1 inch pieces.
MAKING
2. In a pan, prepare brine by dissolving 4 ounces salt in 2 pints cold water.
3. Put the cut vegetables in brine,cover and let it stand overnight.
4. Drain vegetables. Put vegetables, in a saucepan sugar and 1/2 pint of the vinegar, bring to the boil and simmer for 15 minutes.
4. In a small basin, add plain flour, mustard, turmeric and ground ginger; blend with remaining vinegar.
5. Pour the blended mixture into the cooked vegetables. Stirring continuously, bring to a boil and cook for further 1 minute.
6. Tightly pack in clean jars and cover them.
SERVING
7. Use as needed
TIPS
Preserve them for 1-2 months before using.
1. Prepare the vegetables as per their kind, preferably cutting into 1/2 to 1 inch pieces.
MAKING
2. In a pan, prepare brine by dissolving 4 ounces salt in 2 pints cold water.
3. Put the cut vegetables in brine,cover and let it stand overnight.
4. Drain vegetables. Put vegetables, in a saucepan sugar and 1/2 pint of the vinegar, bring to the boil and simmer for 15 minutes.
4. In a small basin, add plain flour, mustard, turmeric and ground ginger; blend with remaining vinegar.
5. Pour the blended mixture into the cooked vegetables. Stirring continuously, bring to a boil and cook for further 1 minute.
6. Tightly pack in clean jars and cover them.
SERVING
7. Use as needed
TIPS
Preserve them for 1-2 months before using.
Chef
