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Piccalilli

3

30 min

Piccalilli

Piccalilli Photo 1

Time

30 min

Serving

80 persons

Calories

27

Rating

3.00★ (16)

Cuisine

Author: Victoria Buriak
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.

Ingredients

  • salt: 1 pound
  • gallon water: 1 piece
  • cauliflower, broken into small florets: 2 pound
  • cucumber: 2 pound (diced)
  • pearl onions: 2 pound (halved)
  • ounces white sugar: 9 piece
  • mustard powder: 3 tsp
  • ½ teaspoons ground ginger: 1 piece
  • distilled white vinegar: 6 cups
  • ½ ounces all-purpose flour: 1 piece
  • ground turmeric: 2 Tbsp

Metric Conversion

Stages of cooking

Piccalilli Photo 21
Piccalilli Photo 32
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Piccalilli Photo 54
  1. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
    Piccalilli Photo 2
  2. In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
    Piccalilli Photo 3
  3. Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
    Piccalilli Photo 4
  4. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
    Piccalilli Photo 5

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