Piccalilli

Traditional piccalilli is the perfect accompaniment to cold meat or bottle it up with a bow for a delicious food gift.

The ingredient of Piccalilli

• 8 cups 2 litres boiling water
• 200g rock salt
• 1 2 about 400g cauliflower cut into small florets
• 4 pickling onions peeled halved
• 200g green beans trimmed sliced diagonally into 1 5cm pieces
• 1 zucchini ends trimmed cut into 1cm pieces
• 1 lebanese cucumber halved lengthways seeded cut into 1cm pieces
• 4 cups 1 litre cider or malt vinegar
• 1 2 cup 75g raw sugar
• 2 garlic cloves crushed
• 1 2 tsp ground allspice
• 1 2 tsp freshly grated nutmeg
• 1 tbsp plain flour
• 1 tsp mustard powder
• 1 tsp ground turmeric
• 1 tsp ground ginger

The Instruction of piccalilli

• combine the water and salt in a large bowl and stir until salt dissolves completely set aside for 1 hour to cool completely
• place the cauliflower and onion in a medium glass or ceramic bowl place the beans zucchini and cucumber in another glass or ceramic bowl pour the cooled saltwater evenly over the cauliflower mixture and the bean mixture place a small plate over each bowl to make sure the vegetables are completely submerged in salt mixture set aside for 24 hours
• strain the cauliflower mixture well and set aside repeat with the bean mixture keeping both vegetable mixtures separate
• combine the vinegar sugar garlic allspice and nutmeg in a large saucepan over low heat cook stirring for 2 minutes or until sugar dissolves increase heat to high and bring to the boil add the cauliflower mixture and cook stirring occasionally for 3 minutes add the bean mixture and cook for a further 4 minutes or until tender but still slightly crisp drain well reserving the vinegar mixture
• combine the flour mustard powder turmeric and ginger in a small bowl add a couple of tablespoonfuls of the vinegar mixture and stir to combine transfer to the pan and while stirring gradually add the remaining vinegar mixture place over high heat cook stirring for 5 minutes or until sauce boils and thickens remove from heat return the vegetables to the sauce mixture
• ladle evenly among 3 x 500ml or into one 1 5 litre sterilised preserving jars seal immediately and turn upside down for 2 minutes turn upright and set aside to cool completely label and date serve with cold meats and cheese

Nutritions of Piccalilli

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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