Piccalilli recipe
Piccalilli recipe
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♼ Recipe origin is unknown.
Ingredients
| 1 medium | cucumber |
| 1 medium | courgette |
| 1 small | cauliflower |
| 1 lb | pickling onions or shallots |
| 4 ounce(s) | gherkins |
| 1 medium | yellow capsicum |
| 4 clove(s) | garlic |
| 2 | bay leaves |
| 6 ounce(s) | sea salt |
| 2 pint(s) | pickling vinegar, must be 6% |
| 1 ounce(s) | ground ginger |
| 1 ounce(s) | turmeric powder |
| 6 clove(s) | cloves |
| 6 | chilies |
| 2 ounce(s) | mustard powder (Colmans) |
| ½ lb | brown sugar |
| corn starch |
Instructions
Seed the cucumber and discard the seeds, then cut all the vegetables up into small pieces about thumbnail size chunks and break the cauliflower into small florets. If the gherkins are small, leave them whole or quarter them, if they are large ones. Peel the onions and leave them whole if small, halve them if large ones and cut the garlic into quarters.
Place all the vegetables into a mixing bowl and sprinkle over the whole amount of the salt. Fold in the salt so that all the vegetables are coated with the salt, cover the bowl and leave overnight. Next day pour off any water that has been drawn out of the vegetables, then rinse the vegetable twice to remove excess salt and transfer into a colander to drain.
Mix the ground ginger, turmeric and mustard powder with some of the pickling Vinegar to make a soft paste
Put the rest of the pickling vinegar with the brown sugar into a large saucepan, heat and stir till all the sugar is dissolved. Now add in all the vegetables plus a muslin bag containing the cloves, chilies and the bay leaves. Bring the whole mixture to the boil, then stir in the spiced vinegar paste, reduce the heat and simmer for 10-15 minutes, stirring occasionally.
Now remove the muslin bag and discard the cloves, bay leaves and chilies.
Thicken the sauce in the pan with corn starch, making sure you mix the corn starch with cold water before adding to the sauce. The sauce should be thick enough to coat the back of a spoon without running off. Bring back to the boil, when satisfied with the consistency, bottle in sterilized Kilner jars and seal the lids.
For best taste leave for 3 – 6 months before spreading over cured ham or cold sliced beef.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 90 days
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Piccalilli recipe
Recipe type: xarchivex
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