Could somebody give me a good recipe for Piccalilli please?

Answer 1

INGREDIENTS:
1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 1/2 teaspoons ground ginger
6 cups distilled white vinegar
1 1/2 ounces all-purpose flour
2 tablespoons ground turmeric

--------------------------------------------------------------------------------

DIRECTIONS:
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.

Answer 2

Piccalilli

5 green tomatoes
5 green peppers
2 red peppers
5 onions, peeled
1 small cabbage
1/4 cup salt

Brine
3 cups brown sugar
1 1/2 teaspoons celery seeds
1 tablespoon mustard seeds
1 tablespoon whole cloves
2 inches cinnamon sticks
1 tablespoon allspice berries
2 cups mild cider vinegar

1. Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
2. Sprinkle them with the 1/4 cup salt.
3. Cover and let stand overnight.
4. Next day.
5. Cover with cold water and drain.
6. Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
7. Bring to the boiling point and cook slowly 15 minutes.
8. Pack in pint jars.
9. And process in boiling water bath to seal.

Answer 3

Jim's Piccalilli

Ingredients

(6 servings)

1 md Cauliflower, broken into small flowerets
1 Cucumber, quartered length- wise and cut in 1/2" pieces
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 Green tomatoes, blanched peeled & cut into chunks
1 1/2 c Pickling salt
2 1/2 c Malt vinegar

SAUCE:
2 1/2 c Malt vinegar
3 tb Mustard seed, bruised
1 sl Ginger, 2", peeled & chopped
4 Garlic cloves, halved
1 tb Black Peppercorns, bruised
1 tb Turmeric
1 tb Dry mustard
1/2 c Sugar
3 tb Flour
4 tb Water

Instructions

A traditional English mustard pickle, Piccalilli is made from a variety of vegetables which are first soaked in brine, then pickled in vinegar. The finished pickle is yellow in colour owing to the presence of turmeric and mustard. The pickle may be served immediately it has cooled, but it improves with keeping and may be stored for up to 3 months. Piccalilli is usually served with cold meats. Use firm red tomatoes if green ones are unavailable. About 3 pounds.
Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes in a large bowl. Sprinkle with salt over the vegetables and set them aside for 4 hours.
Drain the vegetables in a colander and discard the liquid.
In a large saucepan, bring the vinegar to a boil over high heat. Add the vegetables and reduce the heat to low. Cover the pan and simmer the vegetables for 15 minutes or until they are almost tender when pierced with the point of a sharp knife.
Remove the pan from the heat and drain the vegetables in a colander. Discard the vinegar. Place the vegetables in a large bowl. Sauce: To make the sauce, pour the vinegar into a medium sized pan and stir in the mustard seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the pan over low heat and stir to dissolve the sugar. When the sugar has dissolved, increase the heat to moderate and bring to a boil, stirring frequently. Reduce the heat to low and simmer the mixture for 15 minutes. Remove the pan from the heat and strain the liquid into a medium sized bowl. Discard the flavourings left in the strainer.
Rinse the pan and return the strained mixture to it. Stir in the flour mixed with the water and place over moderate heat. Bring the sauce to a boil, stirring constantly, and boil for 2 minutes.
Remove the pan from the heat and pour sauce over the vegetables. Mix the vegetables with the sauce with 2 spoons, tossing until coated with sauce.
Spoon into clean, warm, dry jars with screw top lids. Spoon any sauce remaining into the jars, so they are completely full. Place lids on the jars and half screw into position. Set jars aside until completely cold. Screw lids on firmly and store the jars in a cool, dry place.
http://recipes.chef2chef.net/recipe-archive/9/A11213.shtml

Answer 4

Piccalilli Recipe

7 half-pint (250 mL) jars
5 cups finely chopped cabbage 1.25 L
4 cups chopped (unpeeled) green tomatoes 1 L
1-1/2 cups chopped onion 375 mL
1 cup chopped red pepper 250 mL
1 cup chopped green pepper 250 mL
3 tbsp pickling salt 45 mL
1/4 cup pickling spice 50 mL
4 tbsp peeled, coarsely chopped gingerroot 60 mL
2 tbsp mustard seed 25 mL
1 cup sugar 250 mL
2 tsp turmeric 10 mL
3 cups vinegar 750 mL
1-3/4 cups water 425 mL

In a large glass, stainless steel or enamel bowl, combine cabbage, green tomatoes, onion, red and green pepper with pickling salt; stir to mix well. Cover and let stand overnight. Preserving day Fill boiling water canner with water. Place 7 clean half-pint (250 mL) mason jars in canner over high heat. Stir vegetables then drain in a colander; rinse with cold water. Drain thoroughly pressing out as much liquid as possible. Place vegetables in a large stainless steel or enamel saucepan. Tie pickling spice, gingerroot and mustard seed in a large square of cheesecloth, creating a spice bag. Add spice bag to vegetables. Stir in sugar, turmeric, vinegar and water. Cover and bring to a boil; uncover, boil 5 minutes. Reduce heat, simmer 20 minutes, stirring occasionally. Discard spice bag. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining relish. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.