-= Exported from BigOven =-

Jim Peagram's Piccalilli Mustard Pickles

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
-MM BY HELEN PEAGRAM-
2 md Cauliflower ; broken into
sm Flowerets
2 Cucumber ; quartered
Length Wise
And cut in 1/2" pieces
16 oz Pearl onions ; peeled
2 lg Spanish onion ; chopped
8 Green tomatoes ; blanched
Peeled & cut into chunks
3 c Pickling salt
5 c Malt vinegar
SAUCE
5 c Malt vinegar
6 tb Mustard seed ; bruised
2 sl Ginger ; 2" peeled &
Chopped
8 Garlic cloves ; halved
2 tb Black Peppercorns
Bruised
2 tb Turmeric
2 tb Dry mustard
1 c Sugar
6 tb Flour
8 tb Water

-= Instructions =-
A traditional English mustard pickle, Piccalilli is made from a variety
of vegetables which are first soaked in brine, then pickled in vinegar. The
finished pickle is yellow in colour owing to the presence of turmeric and
mustard. The pickle may be s Jim's Piccalilli Mustard Pickles Cont d
Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes
in a large bowl. Sprinkle with salt over the vegetables and set them aside
for 4 hours. Drain the vegetables in a colander and discard the liquid.
In a large saucepan, bring the vinegar to a boil over high heat. Add the
vegetables and reduce the heat to low. Cover the pan and simmer the
vegetables for 15 minutes or until they are almost tender when pierced with
the point of a sharp knife. Remove the pan from the heat and drain the
vegetables in a colander. Discard the vinegar. Place the vegetables in a
large bowl. Sauce: To make the sauce, pour the vinegar into a medium sized
pan and stir in the mustard seeds, ginger, garlic, pepperc pan over low
heat and stir to dissolve the sugar. When the sugar has dissolved, increase
the heat to moderate and bring to a boil, stirring frequently. Reduce
the heat to low and simmer the mixture for 15 minutes. Remove the pan
from the heat and strain the liquid into a medium sized bowl. Discard the
flavourings left in the strainer. Rinse the pan and return the strained
mixture to it. Stir in the flour mixed with the water and place over
moderate heat. Bring the sauce to a boil, stirring constantly, and boil for
2 minutes. Remove the pan from the heat and pour sauce over the
vegetables. Mix the vegetables with the sauce with 2 spoons, tossing until
coated with sauce. Spoon into clean, warm, dry jars with screw top lids.
Spoon any sauce remaining into the jars, so they are completely full. Place
lids on the jars and half screw into position. Set jars aside until
completely cold. Screw lids on firmly and store the j
Per Serving (excluding unknown items): 297 Calories; 1g Fat (2.4% calories
from fat); 7g Protein; 65g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **