Piccalilli
- Reviews 1
Ready In: 24 hrs 40 mins
Serves: 12
Ingredients
- 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
- 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.
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