this is my dad's recipe - he makes awesome piccalilli
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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Serving Size: 1 Serving (3798g) | ||
Recipe Makes: 1 | ||
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Calories: 2200 | ||
Calories from Fat: 128 (6%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 2200
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