How can I make Piccallilli?

Question

Piccallilli is a mustard pickle but I am stuck on ways to make it myself. Thank you for your help.

Answer 1

PICCALILLI

6 med. green tomatoes
6 med. onions
1/4 c. salt
2 c. sugar
6 sweet red peppers
1 sm. cabbage
2 c. vinegar
2 tbsp. mixed pickling spices

Remove seed from peppers. Using coarse knife in grinder, grind up tomatoes, peppers, cabbage and onions. Sprinkle the mixture with salt and let stand overnight, covered. Drain, cover with fresh water and drain again.
When thoroughly drained, put in a large kettle. Tie the mixed spices in a small cloth bag. Add the spice bag, the sugar and vinegar to the kettle. Bring this to a boil and simmer for 20 minutes, stirring often.

Remove the spice bag and turn the hot piccalilli into hot sterilized jars. Process in boiling water 5 minutes to ensure seal. Makes about 4 pints.

PICCALILLY

Piccalilly is a mixed vegetable relish from the other side of the world. Lets add some cabbage and red peppers for hotness. If you think however it is too zingy, for your Western Palate, just leave out the cayenne pepper. 1 qt. green tomatoes, chopped 4 sweet peppers, seeded, chopped 3 med. sized onions, peeled & chopped 1/2 c. salt 3 c. vinegar 2 c. brown sugar A spice bag containing: 1 stick cinnamon 1 tsp. whole cloves 1 tsp. allspice 1 tsp. whole mustard seed 1 tsp. cayenne pepper
Combine all vegetables with the salt and leave overnight; drain. Combine the vinegar and all the rest of the ingredients and bring to a boil. Add vegetables; bring to a boil again. Lower heat and simmer, stirring occasionally, until mixture has thickened to your taste. Discard spice bag. Pour mixture into sterilized hot jars, seal tightly. Store. Delicious with brown beans.

Answer 2

Ingredients
450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
340g/12oz coarse rock salt
750ml/1¼ pint white malt vinegar
1 tbsp each dried English mustard, ground ginger and ground turmeric
1 tbsp whole yellow mustard seeds
2 cloves garlic, chopped
175g/6oz light muscovado sugar
2-3 tbsp cornflour

warm large sterilised jam jars with screw tops - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.



Method
1. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
2. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
3. Drain the vegetables and add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.
4. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.
5. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.

Answer 3

Delia -
http://www.deliaonline.com/recipes/spiced-mustard-pickle-piccalilli,933,RC.html
The Foody -
http://thefoody.com/preserves/piccalilli.html

Answer 4

UK, buy DC Thomson's 'Ma Broon's Cook Book'. Every old recipe you could wish for, BRILLIANT. Including Clootie Dumpling!!

Answer 5

I say...buy it. It's really cheap and if you want to add more of something to it, go for it.