Piccalilli

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

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.75 jars

• 453.59 g small pickling onions or 453.59 g shallot, peeled
• 453.59 g cauliflower floret
• 453.59 g runner beans, trimmed and finely sliced
• 453.59 g cucumber, seeded and cut into half-inch dice
• 453.59 g pumpkin, peeled,seeded & cut in half-inch dice
• 453.59 g zucchini, cut in half-inch dice
• 226.79 g salt (for brining)
• 28.34 g mustard powder
• 28.34 g ground ginger
• 28.34 g curry powder, mild or hot
• 14.17 g ground turmeric
• 28.34 g cornstarch
• 28.34 g black peppercorns
• 828.08 ml malt vinegar

Directions:

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

Reviews

[Sgt's Wife]

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