Homemade Piccalilli

Homemade Piccalilli

450g salt + 4.5 litres of water, bring to the boil

Add 3 medium cauliflowers broken into florets

1/2kg button onions in half

3 large cucumbers seeds removed cut into chunks

3 onions diced

1.5 litres of malt vinegar

275g castor sugar

2 cloves crushed garlic

1 teaspoon grated nutmeg

½ teaspoon of all spice

30g mustard powder

30g turmeric

15g ground ginger

½ teaspoon cayenne pepper

4 Dessert spoons corn flour

Method:

Put the cauliflowers and onions in a bowl and pour over the liquid and leave to go cold. Cover the cucumbers with just enough liquid to cover them.

Put the sugar, vinegar, garlic, nutmeg and onion into a pan, bring to the boil and cook for 3 min.

Mix the mustard powder, turmeric, cayenne and ginger together with a little water to form a paste and whisk in.

Put 4 dessert spoons of corn flour into a bowl and mix to a paste with a little water and then whisk in to the correct thickness, add ½ first and boil when the consistency is correct add the vegetables and cook for 1 min and cool

Ladle into warm, sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, before sealing and labelling.

Store in a cool, dark place. Allow the flavours to mature for at least 1 month and refrigerate after opening. Unopened it will keep for 6 months

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