Piccalilli (Peagram)

PICCALILLI (PEAGRAM)

1 Preparation Time :

Categories : Relishes Pickles

Amount Measure Ingredient -- Preparation Method -- -- --

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

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 - - - - - - - - - - - - - - - - - -