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Piccalilli.

Piccalilli and Quince Jelly.

Picalilli is a great way to use up any summer veg still growing in the garden. I used a mix of cauliflower, onions, green beans, cucumber and peppers to make this batch.                             

Picalilli Recipe:

2 lbs mixed vegetables.   1 tablespoon salt. half a pound granulated sugar. half an ounce of turmeric. half an ounce of mustard powder. 2 level tablespoons cornflour.

Wash and trim vegetables and cut into bite-sized pieces. Layer in a bowl and cover each layer with salt. Cover with a plate and leave overnight. Drain, rinse and dry the vegetables. Put the vinegar and sugar in a large saucepan on stove. When sugar is dissolved mix in the dry ingredients which have been previously mix to a paste using a small amount of vinegar. Heat gently and stir until boiling. Take off the heat and mix in the vegetables. Pour into heated prepared jars. Seal jars and store for 2 months before using.

This picalilli is delicious with cheese. If you are vegan I’m sure it would garnish curries, stews or even on bread very nicely. If made now it is mature just in time for Christmas.

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