CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Provided by Elaine Lemm
Categories Condiment
Time P2DT40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 164 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 5108 mg, Sugar 22 g, Fat 5 g, ServingSize 2-3 jars, UnsaturatedFat 0 g
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
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.
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
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.
PICCALLIE
A lovely "sauce" to put on pork sammies! Got this recipe from "foody" on the net! Tried and tested and delicious.
Provided by Iluv2cook59
Categories African
Time 1h
Yield 3 jars, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Clean and prepare the vegetables.
- Spread the vegetables over a large dish and sprinkle with the salt.
- Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
- Drain, wash and rinse the vegetables.
- Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.
- Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.
- (The level of crispiness depends on personal choice, the vegetables will soften further after pickling).
- Mix the flour with the remaining vinegar and add to the saucepan.
- Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.
- Pot and seal.
- Leave for 6 - 8 weeks to allow the flavour to mature.
Nutrition Facts : Calories 322.2, Fat 3.3, SaturatedFat 0.5, Sodium 43623.1, Carbohydrate 59.2, Fiber 3.2, Sugar 42, Protein 3.2
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
PICCALILLI
Posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Chutneys
Time 1h5m
Yield 20 quarts
Number Of Ingredients 10
Steps:
- Sprinkle salt over the chopped tomatoes and let stand overnight.
- Drain in colander.
- Add horseradish, spices and sugar and enough vinegar to cover.
- Bring to a boil and cook for 20 minutes.
- Fill sterilized jars and seal.
Nutrition Facts : Calories 367.7, Fat 3, SaturatedFat 0.4, Sodium 3973.2, Carbohydrate 84.1, Fiber 14.3, Sugar 68.3, Protein 14.5
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