I need a recipe for old fashioned piccalilli if anyone has one.?!
I need a recipe for old fashioned piccalilli if anyone has one.?
Answers:
Piccalilli can really vary, depending on what's in season! But this is a really good one, and again, sometimes you have to switch out the veggies because of availability!
1 pound green tomatoes, sliced into 1/2 moons
1 green bell pepper, julienned
2 medium zucchini, sliced into 1/2 moons
1 yellow onion, cut in 1/2 and thinly sliced
1 jalapeno, julienned
1/2 cup salt
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 cinnamon stick
1/2 teaspoon turmeric
2 bay leaves
1/4 teaspoon whole cloves
1/2 teaspoon whole black pepper
2 tablespoons salt
Prepare vegetables, add 1/2-cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about 2 weeks.
Enjoy!!
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
5 cups finely chopped cabbage 1.25 L
4 cups chopped (unpeeled) green tomatoes 1 L
1-1/2 cups chopped onion 375 mL
1 cup chopped red pepper 250 mL
1 cup chopped green pepper 250 mL
3 tbsp pickling salt 45 mL
1/4 cup pickling spice 50 mL
4 tbsp peeled, coarsely chopped gingerroot 60 mL
2 tbsp mustard seed 25 mL
1 cup sugar 250 mL
2 tsp turmeric 10 mL
3 cups vinegar 750 mL
1-3/4 cups water 425 mL
In a large glass, stainless steel or enamel bowl, combine cabbage, green tomatoes, onion, red and green pepper with pickling salt; stir to mix well. Cover and let stand overnight. Preserving day Fill boiling water canner with water. Place 7 clean half-pint (250 mL) mason jars in canner over high heat. Stir vegetables then drain in a colander; rinse with cold water. Drain thoroughly pressing out as much liquid as possible. Place vegetables in a large stainless steel or enamel saucepan. Tie pickling spice, gingerroot and mustard seed in a large square of cheesecloth, creating a spice bag. Add spice bag to vegetables. Stir in sugar, turmeric, vinegar and water. Cover and bring to a boil; uncover, boil 5 minutes. Reduce heat, simmer 20 minutes, stirring occasionally. Discard spice bag. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining relish. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.