Jim's Piccalilli

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Time to Prepare this Recipe 1 hours Prep: 30 minutes Cook: 1 hours
Calories Per Serving and Nutrition Information 185 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 medium cauliflower florets broken into florets
1 cucumber quartered length-wise, and cut in 1/2 inch pieces
8 ounces pearl onions
1 large spanish onion
4 Green tomatoes blanched, peeled and cut into chunks
1 1/2 cups pickling salt
2 1/2 cups malt vinegar
sauce
2 1/2 cups malt vinegar
3 tablespoons mustard seed bruised
1 slice ginger 2 inch, and cut into pieces
4 cloves garlic peeled and minced
1 tablespoon black peppercorns bruised
1 tablespoon turmeric
1 tablespoon dry mustard
1/2 cup sugar
3 tablespoons flour, all-purpose
4 tablespoons water

Directions

A traditional English mustard pickle, Piccalilli is made from a variety of vegetables which 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 cold meats.

Use firm 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 hours.

Drain the vegetables in a colander and discard the liquid.

In a large saucepan, bring the vinegar to a boil over high heat.

Add the vegetables and reduce the heat to low.

Cover the pan and simmer the vegetables for 15 minutes or until 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.

Discard 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 mixture for 15 minutes.

Remove the pan from the heat and strain the liquid into a medium sized bowl.

Discard the flavourings left in the strainer.

Rinse the pan and return the strained mixture 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 minutes.

Remove the pan from the heat and pour sauce over the vegetables.

Mix the vegetables with the sauce with 2 spoons, tossing until coated with sauce.

Spoon into clean, warm, 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 until completely cold.

Screw lids on firmly and store the jars in a cool, dry place.

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Nutrition Facts

Serving Size 299g
Amount per Serving
Calories 185 11% of calories from fat
% Daily Value*
Total Fat 2.0g3%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 17mg1%
Total Carbohydrate 31.0g10%
 Dietary Fiber 2.0g9%
 Sugars 21.0g
Protein 3.0g6%
Vitamin A 0%  Vitamin C 9%
Calcium 8%  Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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