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Homemade piccallili


Bluebarrels
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1 pound salt

1 gallon water

2 pounds cauliflower, broken into small florets

2 pounds cucumber, peeled and diced

2 pounds pearl onions, halved

9 ounces white sugar

3 teaspoons mustard powder

1 1/2 teaspoons ground ginger

6 cups distilled white vinegar

1 1/2 ounces all-purpose flour

2 tablespoons ground turmeric

 

Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

 

In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

 

Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized jars and cap.

 

Fill a large stock pot half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to the boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will now be sealed.

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Rick Stein's one is superb.....

 

Piccalilli

Makes 12 x 450g/1lb jars

 

Preparation time overnight

 

Cooking time 30 mins to 1 hour

 

Ingredients

 

450g/1 lb salt

4.5 litres/8 pints boiling water

2 medium cauliflowers (each weighing about 450g/1 lb), broken into small florets

450g/1 lb pickling onions, peeled and halved

450g/1 lb runner beans, topped and tailed, sides peeled away and cut diagonally into 2.5cm(1 in) pieces

½ large cucumber, halved lengthways, seeds removed and then into 1cm(0.5in) chunks

225g/8oz courgettes, topped and tailed and cut into 1cm chunks

275g/10oz caster sugar

1.5 litres/2 pints 13fl oz distilled malt vinegar, plus extra 5 tbsp

2 cloves garlic, crushed

½ whole nutmeg, grated

½ tsp ground allspice

50g/1¾oz plain flour

25g/1oz mustard powder

25g/1oz turmeric powder

15g/½oz ground ginger

½ tsp cayenne pepper

Method

 

1. Mix the salt with the boiling water. Leave to cool, divide between two large bowls and add the cauliflower and onions to one bowl and the runner beans, cucumber and courgettes to the other. Cover with a plate to keep the vegetables submerged and leave for 12-24 hours.

2. Drain the vegetables and rinse them well, still keeping them separate.

3. Put the sugar, garlic and 1.5 litres (2 pints 13fl oz) of vinegar into a large pan. Bring to the boil, add the cauliflower, onions, allspice and nutmeg and cook for just three minutes. Add the beans and the cucumber and cook for a further 4-5 minutes. The vegetables only want to be just cooked, with still a little crunch left in them. Lift out of the vinegar with a large spider or sieve into a large bowl and set aside.

4. Mix the flour, mustard, turmeric and ginger powder with the rest of the vinegar and enough water to make a smooth paste. Add a little of the hot vinegar mixture, stir into the rest left in the pan and bring to the boil, stirring. Simmer for 10 minutes.

5. Stir the sauce into the vegetables, spoon into warm sterilised jars and seal with vinegar proof lids.

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1 pound salt

1 gallon water

2 pounds cauliflower, broken into small florets

2 pounds cucumber, peeled and diced

2 pounds pearl onions, halved

9 ounces white sugar

3 teaspoons mustard powder

1 1/2 teaspoons ground ginger

6 cups distilled white vinegar

1 1/2 ounces all-purpose flour

2 tablespoons ground turmeric

 

Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

 

In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

 

Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized jars and cap.

 

Fill a large stock pot half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to the boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will now be sealed.

ARMY COOK WHERE YOU :oops::good:
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Rick Stein's one is superb.....

 

Piccalilli

Makes 12 x 450g/1lb jars

 

Preparation time overnight

 

Cooking time 30 mins to 1 hour

 

Ingredients

 

450g/1 lb salt

4.5 litres/8 pints boiling water

2 medium cauliflowers (each weighing about 450g/1 lb), broken into small florets

450g/1 lb pickling onions, peeled and halved

450g/1 lb runner beans, topped and tailed, sides peeled away and cut diagonally into 2.5cm(1 in) pieces

½ large cucumber, halved lengthways, seeds removed and then into 1cm(0.5in) chunks

225g/8oz courgettes, topped and tailed and cut into 1cm chunks

275g/10oz caster sugar

1.5 litres/2 pints 13fl oz distilled malt vinegar, plus extra 5 tbsp

2 cloves garlic, crushed

½ whole nutmeg, grated

½ tsp ground allspice

50g/1¾oz plain flour

25g/1oz mustard powder

25g/1oz turmeric powder

15g/½oz ground ginger

½ tsp cayenne pepper

Method

 

1. Mix the salt with the boiling water. Leave to cool, divide between two large bowls and add the cauliflower and onions to one bowl and the runner beans, cucumber and courgettes to the other. Cover with a plate to keep the vegetables submerged and leave for 12-24 hours.

2. Drain the vegetables and rinse them well, still keeping them separate.

3. Put the sugar, garlic and 1.5 litres (2 pints 13fl oz) of vinegar into a large pan. Bring to the boil, add the cauliflower, onions, allspice and nutmeg and cook for just three minutes. Add the beans and the cucumber and cook for a further 4-5 minutes. The vegetables only want to be just cooked, with still a little crunch left in them. Lift out of the vinegar with a large spider or sieve into a large bowl and set aside.

4. Mix the flour, mustard, turmeric and ginger powder with the rest of the vinegar and enough water to make a smooth paste. Add a little of the hot vinegar mixture, stir into the rest left in the pan and bring to the boil, stirring. Simmer for 10 minutes.

5. Stir the sauce into the vegetables, spoon into warm sterilised jars and seal with vinegar proof lids.

 

Sounds nice will have to give it a go :drinks:

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