Piccadilly Food

PICCALILLI

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.

CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)

Steps:

• Gather the ingredients.
• In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
• Add the cauliflower, pearl onions, cucumber, and capers. Stir.
• Put a plate on the vegetables to make sure they stay submerged in the brine.
• Cover with plastic wrap and refrigerate for 24 hours.
• Gather the ingredients.
• In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
• Reduce the heat and cook for 15 minutes.
• Transfer to a ceramic bowl and leave to cool overnight in the fridge.
• Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
• Drain and rinse the vegetables well.
• In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
• Reduce the heat to a gentle simmer and cook for 10 minutes.
• Drain the water and reserve the veggies.
• In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
• Cook over low heat for 5 minutes, being careful not to burn the flour.
• Strain the spiced vinegar.
• Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
• Add the turmeric, mustard powder, and black pepper while stirring well. You now should 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 clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.

EASY PICCALILLI

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.

PICCALILLI

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.