PICALILLI RECIPES
PICCALILLI RECIPE - FOOD.COM
I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 4 pints
Number Of Ingredients 13
Steps:
- Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
- Sprinkle them with the 1/4 cup salt.
- Cover and let stand overnight.
- Next day.
- Cover with cold water and drain.
- Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
- Bring to the boiling point and cook slowly 15 minutes.
- Pack in pint jars.
- And process in boiling water bath to seal.
Nutrition Facts : Calories 849.6, FatContent 2.4, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 7210.8, CarbohydrateContent 206.2, FiberContent 12.5, SugarContent 183.9, ProteinContent 8.5
EASY PICCALILLI RECIPE | BBC GOOD FOOD
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Provided by Anna Glover
Categories Condiment
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes 3 x 500ml jars
Number Of Ingredients 13
Steps:
- Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
- Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
Nutrition Facts : Calories 14 calories, FatContent 0.2 grams fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.04 milligram of sodium
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