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Pickle
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
Piccalilli
| ¼ ( 500 g ) medium cauliflower, chopped |
2 ( 240 g ) medium carrots, sliced |
| 2 celery sticks, sliced |
2 medium (200 g) green tomatoes, chopped |
| 1 medium ( 280 g ) green cucumber, sliced |
250 g pickling onions, quartered |
| 1 cup coarse cooking salt |
1 ¼ litres ( 5 cups ) white vinegar |
| 1 cup sugar |
1 tablespoon turmeric |
| 1 tablespoon dry mustard |
½ teaspoon ground ginger |
| 2 cloves garlic, crushed |
2 small, fresh red chilies, chopped |
| ¼ cup cornflour |
¼ cup white vinegar, extra |
Probably one of the best known pickles is Piccalilli. Combine cauliflower, carrots, celery,
tomatoes, cucumber, onions and salt in a large bowl, cover, and stand overnight. Rinse the
vegetables well in cold water, drain well.
Combine the vinegar, sugar, turmeric, mustard, ginger, garlic and chillies in a large
saucepan. Bring to the boil, add the vegetables, simmer, covered, for about 5 minutes or
until the vegetables are tender. Stir in the blended cornflour and extra vinegar. Stir
until mixture boils and thickens. Pour into hot sterilized jars and seal when cold.
Makes about 12 cups.
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