Recipe by lazyme
Piccalilli is a popular British condiment. It is easy to make and will keep for several months in sealed jars. Found on britishfoods.about.com. The original recipe does not state how many servings or how many jars are used so I guessed at servings. Posted for ZWT6.
Top Review by threeovens
Being a big pickle lover, I just had to try this one! This came out a little sweet, a little sour. It's not as sweet as bread and butter pickles, but not like a sour pickle either. Okay, it's more sweet. Be very careful when you add the flour, I let mine brown a little, but it did not burn. It did effect the final color, though. This was easy to make since the directions are very simple and clear. Made for ZWT #6 - Family Picks.
- 4 1⁄2 ounces table salt
- 3 1⁄2 pints cold water
- 10 1⁄2 ounces small cauliflower florets
- 8 ounces white pearl onions, peeled
- 8 ounces cucumbers, deseeded and cut into large chunks
- 2 teaspoons capers in brine, drained and well rinsed
- 7 fluid ounces dark malt vinegar
- 7 fluid ounces white wine vinegar
- 2 ounces caster sugar
- 1 teaspoon pickling spices
- 4 tablespoons all-purpose flour
- 2 ounces butter
- 2 teaspoons ground turmeric
- 1 1⁄4 teaspoons mustard powder
- fresh ground black pepper
Directions See How It's Made
- First you need to make a salt brine.
- In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
- Add all the vegetables and capers.
- Put a plate onto the vegetables to make sure they stayed submerged in the brine.
- Cover and keep in the fridge for 24 hours.
- Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
- Bring to the boil, reduce the heat and cook for 15 minutes.
- Leave to cool.
- The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
- Place the rinsed vegetables into a pan, cover with cold water.
- Bring to the boil then reduce the heat to a gentle simmer.
- Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
- In another pan, melt the butter, add the flour and stir thoroughly.
- Cook gently for 5 minutes taking care not to burn the flour.
- Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
- Add the turmeric, mustard powder and black pepper stir well.
- You should now 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 jars and seal.
- Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
- Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.