Free Recipe Piccalilli (Peagram)
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Piccalilli (Peagram) Recipe
1 md Cauliflower
1 md Cucumber
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 md Green tomatoes
1-1/2 c Coarse salt
2-1/2 c Malt vinegar
2-1/2 c Malt vinegar
3 tb Bruised mustard seeds
1 tb Ground ginger
4 x Halved garlic cloves
1 tb Bruised black peppercorns
1 tb Turmeric
1/2 c Sugar
1 tb Dry mustard
3 tb Flour
4 tb Water
Piccalilli (Peagram) Preparation
Cut up the vegetables into bite-sized pieces. Place them into a large bowl & sprinkle with salt. Let stand for 4 hours. Drain in a colander & discard the liquid. In a large pot, bring the vinegar to a boil & add the vegetables. Reduce heat & simmer, covered, for 15 minutes. Drain & discard the vinegar. SAUCE: Pour the vinegar into a pot. Stir in the mustard seeds, ginger, garlic, peppercorn, turmeric, mustard & sugar. Heat over a low heat until the sugar has dissolved. Increase the heat to medium & bring to a boil. Stir frequently. Simmer for 15 minutes. Remove from heat & strain liquid into a bowl. Discard the spices & return liquid to the pot. Stir in the flour mixed with water & place over medium heat. Bring to a boil, stirring constantly. Simmer for 2 minutes. Remove from the heat & pour the sauce over the vegetables, mixing very well. Bottle in warm, sterile jars & seal. Posted by Helen Peagram in Intercook From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Piccalilli (Peagram)?
If you know a better Piccalilli (Peagram) Recipe please comment below.