Piccalilli Pickle - help please?!
Answers: My husband loves Picallili but all the ones we have bought recently (all good makes) he says aren't as strong tasting as they used to be so I thought I would make my own. All the recipes I have looked at say you have to simmer the veg for up to 25 minutes in the vinegar mixture. I thought that this would make the veg, particularly the cauliflower, very soggy. I only cook cauli as a veg for dinner for 10 minutes. Can anyone help on this.
I too only like crisp veg!
http://www.deliaonline.com/recipes/spice...
Happy crunching!
This was one my aunt used....hope this helps...
Piccalilli
Makes: 2.7kg (6lb)
2.7kg (6lb) Vegetables (Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin, Baby Green Tomatoes, Runner beans, etc)
1.2lt (2 pints) White Vinegar
450g (1lb) Salt
40g (1?oz) Cornflour or Plain Flour
160g (6oz) Sugar
25g (1oz) Dry Mustard
25g (1oz) Ground Ginger
15g (?oz) Turmeric
Clean and prepare the vegetables.
Spread the vegetables over a large dish and sprinkle with the salt.
Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
Drain, wash and rinse the vegetables.
Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.
Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.
(The level of crispiness depends on personal choice, the vegetables will soften further after pickling).
Mix the flour with the remaining vinegar and add to the saucepan.
Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.
Pot and seal.
Leave for 6 - 8 weeks to allow the flavour to mature
I would cook the hard vegetables for the full 25 minutes (the gherkins and onions) and add the softer ones like cauliflower later on in the cooking time.
blanch veg for only a few minutes, like you are going to freeze them, so they are still crisp or you could steam them for a short while.
Piccalilli
Makes 3-4 x 450g/1 lb jars
Preparation time overnight
Cooking time 10 to 30 mins
Ingredients
450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
340g/12oz coarse rock salt
750ml/1? pint white malt vinegar
1 tbsp each dried English mustard, ground ginger and ground turmeric
1 tbsp whole yellow mustard seeds
2 cloves garlic, chopped
175g/6oz light muscovado sugar
2-3 tbsp cornflour
warm large sterilised jam jars with screw tops - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ? for 10-15 minutes.
Method
1. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
2. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
3. Drain the vegetables and add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.
4. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.
5. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.