Piccalilli Recipe
Ingredients
| Prepared vegetables | 6 Pound (Cucumber, Red And Green Bell Peppers, Small Onions, Cauliflower, Beans) | |
| White vinegar | 7 1⁄2 Cup (120 tbs) | |
| Dry mustard | 6 Teaspoon | |
| Ground ginger | 2 Teaspoon | |
| Granulated sugar | 1 1⁄2 Cup (24 tbs) | |
| Flour | 6 Tablespoon | |
| Turmeric | 4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3368 Calories from Fat 156
% Daily Value*
Total Fat 20 g30.5%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1291.8 mg53.8%
Total Carbohydrates 756 g252.1%
Dietary Fiber 117.2 g468.6%
Sugars 301 g
Protein 104 g208.4%
Vitamin A 2764.3% Vitamin C 481.8%
Calcium 75.8% Iron 222.7%
*Based on a 2000 Calorie diet
Directions
1 Clean the vegetables.Cut the cucumber into 1 inch cubes:coarsely chop the peppers:peel the onions:break the cauliflower in to florets and cut the beans into 1 inch lengths.
2 Soak the vegetables in brine solution and leave overnight.
MAKING
3 Prepare the spiced vinegar by adding mustard ,ginger and sugar to the vinegar.
4 Rinse the vegetables throughly and drain.
5 In a pan add the hot vinegar syrup and put in the vegetables.Simmer for 20 minutes.
6 Take the vegetables out with a slotted spoon and put them into warm jars.
7 Make a paste with flour and turmeric by adding a little vinegar and stir into the hot syrup.
8 Boil for 2 minutes.Pour over the vegetables and seal the jars.
SERVING
9 Serve as desired.
Chef
