Piccalilli (peagram)
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Piccalilli (peagram)
Last updated 6/12/2012 12:50:48 AM. Recipe ID 12274. Report a problem with this recipe.
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      Title: Piccalilli (peagram)
 Categories: Relishes, Pickles
      Yield: 1 Servings
      1 md Cauliflower
      1 md Cucumber
      8 oz Pearl onions, peeled
      1 lg Spanish onion, chopped
      4 md Green tomatoes
  1 1/2 c  Coarse salt
  2 1/2 c  Malt vinegar
  2 1/2 c  Malt vinegar
      3 tb Bruised mustard seeds
      1 tb Ground ginger
      4 x  Halved garlic cloves
      1 tb Bruised black peppercorns
      1 tb Turmeric
    1/2 c  Sugar
      1 tb Dry mustard
      3 tb Flour
      4 tb Water
  Cut up the vegetables into bite-sized pieces.  Place them into a
  large bowl & sprinkle with salt.  Let stand for 4 hours. Drain in a
  colander & discard the liquid. In a large pot, bring the vinegar to a
  boil & add the vegetables.  Reduce heat & simmer, covered, for 15
  minutes. Drain & discard the vinegar.
  Pour the vinegar into a pot.  Stir in the mustard seeds, ginger,
  garlic, peppercorn, turmeric, mustard & sugar. Heat over a low heat
  until the sugar has dissolved. Increase the heat to medium & bring to
  a boil. Stir frequently.  Simmer for 15 minutes.
  Remove from heat & strain liquid into a bowl.  Discard the spices &
  return liquid to the pot.  Stir in the flour mixed with water & place
  over medium heat. Bring to a boil, stirring constantly. Simmer for 2
  Remove from the heat & pour the sauce over the vegetables, mixing very
  well.  Bottle in warm, sterile jars & seal.
  Posted by Helen Peagram in Intercook

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Recipe ID 12274 (Apr 03, 2005)

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