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