Piccalilli

Servings: 1
Ingredients:

1 md Cauliflower
1 md Cucumber
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 md Green tomatoes
1 1/2 c  Coarse salt
2 1/2 c  Malt vinegar
2 1/2 c  Malt vinegar
3 tb Bruised mustard seeds
1 tb Ground ginger
4 x  Halved garlic cloves
1 tb Bruised black peppercorns
1 tb Turmeric
1/2 c  Sugar
1 tb Dry mustard
3 tb Flour
4 tb Water

Cut up the vegetables into bite-sized pieces. Place them into a large
bowl and sprinkle with salt. Let stand for 4 hours. Drain in a colander and
discard the liquid. In a large pot, bring the vinegar to a boil and add the
vegetables. Reduce heat and simmer, covered, for 15 minutes. Drain and
discard the vinegar.

SAUCE:

Pour the vinegar into a pot. Stir in the mustard seeds, ginger, garlic,
peppercorn, turmeric, mustard and sugar. Heat over a low heat until the
sugar has dissolved. Increase the heat to medium and bring to a boil. Stir
frequently. Simmer for 15 minutes.

Remove from heat and strain liquid into a bowl. Discard the spices and return
liquid to the pot. Stir in the flour mixed with water and place over medium
heat. Bring to a boil, stirring constantly. Simmer for 2 minutes.

Remove from the heat and pour the sauce over the vegetables, mixing very
well. Bottle in warm, sterile jars and seal.

Posted by Helen Peagram in Intercook

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