CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Provided by Elaine Lemm
Categories Condiment
Time P2DT40m
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
- Add the cauliflower, pearl onions, cucumber, and capers. Stir.
- Put a plate on the vegetables to make sure they stay submerged in the brine.
- Cover with plastic wrap and refrigerate for 24 hours.
- Gather the ingredients.
- In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
- Reduce the heat and cook for 15 minutes.
- Transfer to a ceramic bowl and leave to cool overnight in the fridge.
- Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
- Drain and rinse the vegetables well.
- In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
- Reduce the heat to a gentle simmer and cook for 10 minutes.
- Drain the water and reserve the veggies.
- In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
- Cook over low heat for 5 minutes, being careful not to burn the flour.
- Strain the spiced vinegar.
- Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
- Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
- Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
- Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.
Nutrition Facts : Calories 164 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 5108 mg, Sugar 22 g, Fat 5 g, ServingSize 2-3 jars, UnsaturatedFat 0 g
EASY PICCALILLI
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Provided by Anna Glover
Categories Condiment
Time 25m
Yield Makes 3 x 500ml jars
Number Of Ingredients 13
Steps:
- Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
- Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium
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