PICCALILLI
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.
Provided by Ruth
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g
EASY PICCALILLI
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Provided by Anna Glover
Categories Condiment
Time 25m
Yield Makes 3 x 500ml jars
Number Of Ingredients 13
Steps:
- Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
- Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium
EASY PICCALILLI RECIPE
A great little pickle to give as a gift, perfect for Boxing Day sandwiches and salads. If you're making this for an elderly friend, you may want to sieve the seeds and peppercorns out after making the brine; replacing them with ground spices dulls the beautiful yellow colour.
Provided by Dan Lepard
Categories Snacks
Time 30m
Yield MAKES 750ml
Number Of Ingredients 19
Steps:
- Put the brine ingredients into a saucepan, bring to the boil then simmer for 5 minutes to bring out the flavours. If you don't want seeds in the finished relish, strain them out now. Add the cauliflower, capsicum and beans to the brine and simmer for 5 minutes: you want them still very crunchy at the end. Drain the vegetables into a colander over a bowl, returning the brine to the pan and letting it cool slightly. Add the onions and cornichons to the vegie mix in the colander and leave both until the sauce is ready. Whisk the chickpea flour and mustard seeds with a ladleful of the warm brine until smooth, then stir it back into the remaining brine with the sugar and bring to the boil. Check the flavour for sweet-sour balance and seasoning and adjust to taste. Add the drained vegetables, onions and cornichons, bring to the boil then bottle and seal while hot. Tip: I don't salt the vegetables overnight, a step that would give more crispness, but you might do this. And I do the lazy-man thing of using ready-pickled cornichons and silverskin onions (the tiny sort you would serve in a Gibson cocktail), as they're hard to buy fresh and fiddly to prepare. More of Dan Lepard's DIY Christmas hamper recipes here
PICCALILLI
I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.
Provided by ChrisF
Categories Vegetable
Time 1h15m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
- Sprinkle them with the 1/4 cup salt.
- Cover and let stand overnight.
- Next day.
- Cover with cold water and drain.
- Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
- Bring to the boiling point and cook slowly 15 minutes.
- Pack in pint jars.
- And process in boiling water bath to seal.
PICCALILLI
Piccalilli is a popular British condiment. It is easy to make and will keep for several months in sealed jars. Found on britishfoods.about.com. The original recipe does not state how many servings or how many jars are used so I guessed at servings. Posted for ZWT6.
Provided by lazyme
Categories Cauliflower
Time P1DT40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 82.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 4205.9, Carbohydrate 11, Fiber 1.2, Sugar 6.5, Protein 1.2
PICCALILLI
Provided by Food Network
Time 12h35m
Yield 6 to 8 serving
Number Of Ingredients 17
Steps:
- Prepare vegetables, add 1/2 cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about two weeks.
PICCALILLI
Provided by Food Network
Time 4h45m
Yield 4 pint jars
Number Of Ingredients 12
Steps:
- In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
- In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
- Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
- Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.
WATERMELON PICCALILLI
Piccalilli made with the white watermelon rind. Great served with salmon or tuna patties, or serve this with cream cheese and crackers! Piccalilli can also be frozen instead of canned, if desired.
Provided by sueb
Categories Pickles
Time P1DT1h
Yield 16
Number Of Ingredients 13
Steps:
- Stir watermelon rind, onion, and salt together in a large bowl; refrigerate until liquid has been released from the rind, about 24 hours.n
- Combine vinegar, sugar, ginger, garlic, cinnamon, mustard, turmeric, chipotle pepper, and cloves in a large saucepan; bring to a boil. Decrease heat to low and simmer until sugar is dissolved, about 10 minutes. Add watermelon rind mixture and simmer for 30 minutes more.n
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack piccalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.n
Nutrition Facts : Calories 72.8 calories, Carbohydrate 16.7 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.4 g, Sodium 2.9 mg, Sugar 13 g
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