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Title: Piccalilli (Peagram)
Categories: Relish Pickle
Yield: 1 Servings
| 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 |
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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