Help re Piccalilli recipe
msbradley
--
peter
2 med. cauliflowers divided into 1 inch florets
1 lb small onions, quartered and cut across
1 lb small silverskin onions whole
1 pint malt vinegar plus 5 Tbsp
1 pint white vinegar
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
1 1/2 cucumber, peeled, cut into 1/4 inch rounds then each round quartered
1 sm turnip diced small
1/2 cup caster sugar
2 cloves garlic, crushed with 3 tsps salt
2oz mustard powder (like Coleman's English Mustard - s-t-r-o-n-g -
otherwise
you won't get that flavour)
6 level Tbsp plain flour
1 oz ground turmeric
3 Tbsp water
Method:
Sprinkle the vegetables with pickling salt and leave to stand overnight.
Drain well and rinse quickly in cold water.
Mix the vinegars in a pan and add the nutmeg, ginger and allspice and salt.
Bring quickly to a rolling boil, add vegetables and garlic and bring back to
boil. Immediately that happens:- Pour the contents of the pan into a
strainer set over a large bowl and leave it all to drain (reserve the
vinegar of course).
Mix the mustard powder, turmeric and flour together in a bowl. Gradually
work in the additional 5 Tbsp vinegar and the water to make a fairly loose
paste. Next add and mix in a ladleful of the vinegar liquid drained from
the vegetables, then the remaining vinegar. Put the sauce into a pan and
bring to the boil gently for 5 minutes until thickened. (I used the hand
blender to ensure I had no lumps) then pour the sauce over the vegetables.
Add the sugar to the pickle mixture and stir well to mix. (I found that
boiling the sauce after adding the sugar darkened it and it was no longer
the bright yellow so added it after the sauce was boiled) Spoon the
Piccalilli into sterile jars, cool fairly quickly and store.
Peter from Country Fayre Kitchen
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