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    You are in: Home / Recipes / Piccalilli Recipe
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    Piccalilli

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Nelly's Note:

    This is great with hamburgers, sausages, cheese, fish and chips, whatever. It goes back at least 4 generations, and this version is from Holly Jones. (Prep. time is mainly overnight)20

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    Ingredients:

    Yield:

    jars

    Units: US | Metric

    Directions:

    1. 1
      Put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
    2. 2
      Cover and leave overnight.
    3. 3
      Drain and rinse the vegetables under RUNNING cold water.
    4. 4
      Dry.
    5. 5
      Put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
    6. 6
      Bring to the boil and simmer till just tender.
    7. 7
      (Not soggy!) Mix the cornflour with the rest of the vinegar and add to the pan.
    8. 8
      Mix together and simmer for 5 minutes.
    9. 9
      Turn into hot sterilised jars, seal and cool.
    10. 10
      Store for 3 months in a cool, dark cupboard before eating.

    Ratings & Reviews:

    • on August 19, 2003

      55

      coming from England ( living in USA), this recipe was a joy to find, & let me tell you...its EXCELLENT!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Piccalilli

    Serving Size: 1 (3940 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1820.8
     
    Calories from Fat 220
    12%
    Total Fat 24.5 g
    37%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 117723.6 mg
    4905%
    Total Carbohydrate 337.8 g
    112%
    Dietary Fiber 84.2 g
    337%
    Sugars 87.8 g
    351%
    Protein 65.3 g
    130%

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