Name: Piccalilli (peagram)
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: English
Ingredients: 1 medium Cauliflower; 1 medium Cucumber; 8 ounces Pearl onions peeled; 1 large Spanish onion chopped; 4 medium Green tomatoes; 1 1/2 cups Coarse salt; 2 1/2 cups Malt vinegar; 2 1/2 cups Malt vinegar; 3 tablespoons Bruised mustard seeds; 1 tablespoon Ground ginger; 4 cloves garlic Halved; 1 tablespoon Bruised black peppercorns; 1 tablespoon Turmeric; 1/2 cup Sugar; 1 tablespoon Dry mustard; 3 tablespoons Flour; 4 tablespoons Water

by ciara

this is my dad's recipe - he makes awesome piccalilli

INGREDIENTS

1 medium Cauliflower
1 medium Cucumber
8 ounces Pearl onions ; peeled
1 large Spanish onion ; chopped
4 medium Green tomatoes
1 1/2 cups Coarse salt
2 1/2 cups Malt vinegar
2 1/2 cups Malt vinegar
3 tablespoons Bruised mustard seeds
1 tablespoon Ground ginger
4 cloves garlic ; Halved
1 tablespoon Bruised black peppercorns
1 tablespoon Turmeric
1/2 cup Sugar
1 tablespoon Dry mustard
3 tablespoons Flour
4 tablespoons Water

Servings

INSTRUCTIONS

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

NOTES

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Piccalilli (peagram)

1 medium Cauliflower 
1 medium Cucumber 
8 ounces Pearl onions peeled
1 large Spanish onion chopped
4 medium Green tomatoes 
1 1/2 cups Coarse salt 
2 1/2 cups Malt vinegar 
2 1/2 cups Malt vinegar 
3 tablespoons Bruised mustard seeds 
1 tablespoon Ground ginger 
4 cloves garlic  Halved 
1 tablespoon Bruised black peppercorns 
1 tablespoon Turmeric 
1/2 cup Sugar 
1 tablespoon Dry mustard 
3 tablespoons Flour 
4 tablespoons Water

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

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Nutrition

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Serving Size: 1 Serving (3798g)
Recipe Makes: 1

Calories: 2200
Calories from Fat: 128 (6%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 167765.2mg		5785 %
Potassium 5185.5mg		136 %
Total Carbohydrate 459.2g		135 %
	Dietary Fiber 37.1g	148 %
	Sugars, other 422.2g
Protein 38g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2200

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