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Ingredientes
- 1 med Cauliflower, broken into small flowerets
- 1 x Cucumber, quartered length- wise and cut in 1/2" pcs
- 8 ounce Pearl onions, peeled
- 1 lrg Spanish onion, minced
- 4 x Green tomatoes, blanched peeled & cut into chunks
- 1 1/2 c. Pickling salt
- 2 1/2 c. Malt vinegar
- 2 1/2 c. Malt vinegar
- 3 Tbsp. Mustard seed, bruised
- 1 slc Ginger, 2", peeled & minced
- 4 x Garlic cloves, halved
- 1 Tbsp. Black Peppercorns, bruised
- 1 Tbsp. Turmeric
- 1 Tbsp. Dry mustard
- 1/2 c. Sugar
- 3 Tbsp. Flour
- 4 Tbsp. Water
Direcciones
- A traditional English mustard pickle, Piccalilli is made from a variety of vegetables that 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 served immediately it has cooled, but it improves with keeping and may be stored for up to 3 months. Piccalilli is usually served with cool meats. Use hard red tomatoes if green ones are unavailable. About 3 pounds.
- 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 hrs.
- Drain the vegetables in a colander and throw away the liquid.
- In a large saucepan, bring the vinegar to a boil over high heat. Add in the vegetables and reduce the heat to low. Cover the pan and simmer the vegetables for 15 min or possibly till 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.
- Throw away 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, peppercorns, turmeric, mustard and sugar. Place the 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 mix for 15 min.
- Remove the pan from the heat and strain the liquid into a medium sized bowl. Throw away the flavourings left in the strainer.
- Rinse the pan and return the strained mix 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 min.
- Remove the pan from the heat and pour sauce over the vegetables. Mix the vegetables with the sauce with 2 spoons, tossing till coated with sauce.
- Spoon into clean, hot, 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 till completely cool.
- Screw lids on firmly and store the jars in a cold, dry place.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28424mg | 1184% |
| Potassium 393mg | 11% |
| Total Carbs 31.5g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 21.43g | 14% |
| Protein 3.0g | 5% |
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