Cooking Recipe Piccalilli (Peagram)
Recipe Ingredients
Directions
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