PICKLE RECIPES UK RECIPES

PICKLE ROLLUPS RECIPE | ALLRECIPES

Pickle Rollups Recipe | Allrecipes image

A quick finger food that everybody loves, and you can vary the meat according to your taste. My friends like salami or corned beef best.

Provided by Carol Datillo

Categories Wraps and Rolls Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Yield 10 servings

Number Of Ingredients 3

Ingredients

16 ounces sliced pastrami
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) jar dill pickles, cut into strips lengthwise

Steps:

Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up. Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.

Nutrition Facts : Calories 230.3 calories, CarbohydrateContent 3.2 g, CholesterolContent 79.7 mg, FatContent 18.3 g, FiberContent 0.5 g, ProteinContent 13.4 g, SaturatedFatContent 11.1 g, SodiumContent 1103.4 mg, SugarContent 0.7 g

EASY PICCALILLI RECIPE - BBC GOOD FOOD

Easy piccalilli recipe - BBC Good Food image

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

Ingredients

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves

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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