Piccalilli (peagram)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Pickles, Relishes | 1 | Servings |
INGREDIENTS
| 1 | Cauliflower | |
| 1 | Cucumber | |
| 8 | oz | Pearl onions, peeled |
| 1 | Spanish onion, chopped | |
| 4 | Green tomatoes | |
| 1 1/2 | c | Coarse salt |
| 2 1/2 | c | Malt vinegar |
| 3 | T | Bruised mustard seeds |
| 1 | T | Ground ginger |
| 4 | Halved garlic cloves | |
| 1 | T | Bruised black peppercorns |
| 1 | T | Turmeric |
| 1/2 | c | Sugar |
| 1 | T | Dry mustard |
| 3 | T | Flour |
| 4 | T | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 684
Calories From Fat: 18
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 170506.8mg
Potassium: 1494.9mg
Carbohydrates: 178.2g
Fiber: 7.6g
Sugar: 103g
Protein: 7g