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Recipe Piccalilli (Christmas)
Home Cooking Recipes
Required Ingredients:
- 1 pound salt
- 1 gallon water
- 2 pounds cauliflower, broken into small florets
- 2 pounds cucumber, peeled and diced
- 2 pounds pearl onions, halved
- 9 ounces white sugar
- 3 teaspoons mustard powder
- 1 1/2 teaspoons ground ginger
- 6 cups distilled white vinegar
- 1 1/2 ounces all-purpose flour
- 2 tablespoons ground turmeric
Preparing/Cooking:
- Dissolve the salt in the water, and add the cucumber, onions and cauliflower.
- Cover and leave for 24 hours.
- Drain the vegetables.
- In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar.
- Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
- Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables.
- Bring to the boil and cook for 1 to 2 minutes.
- Pour into sterilized canning jars.
- In a large stock pot, pour water half way to top with boiling water.
- Using a holder, carefully lower jars into pot.
- Leave a 2-inch space between jars.
- Add more boiling water to cover them, about 2 inches above the tops.
- Bring to a boil and cover, processing for 15 minutes.
- Remove jars from pot.
- Put jars on a wood or cloth surface, several inches apart and allow to cool.
- Jars will be sealed.
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