Piccalillirelishes 1 medium cauliflower 1 medium cucumber 8 oz pearl onions, peeled 1 large spanish onion, chopped 4 medium green tomatoes 1 1/2 cup coarse salt 2 1/2 cup malt vinegar 2 1/2 cup malt vinegar 3 tablespoon bruised mustard seeds 1 tablespoon ground ginger 4 single halved garlic cloves 1 tablespoon bruised black peppercorns 1 tablespoon turmeric 1/2 cup sugar 1 tablespoon dry mustard 3 tablespoon flour 4 tablespoon water 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 |
