Piccalilli (Peagram)

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Piccalilli (Peagram) Ingredients

1 md Cauliflower	1 tb Ground ginger
1 md Cucumber	4 x Halved garlic cloves
8 oz Pearl onions, peeled	1 tb Bruised black peppercorns
1 lg Spanish onion, chopped	1 tb Turmeric
4 md Green tomatoes	1/2 c Sugar
1 1/2 c Coarse salt	1 tb Dry mustard
2 1/2 c Malt vinegar	3 tb Flour
2 1/2 c Malt vinegar	4 tb Water
3 tb Bruised mustard seeds

Instructions for Piccalilli (Peagram)

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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