Down on the Allotment

Matron grows vegetables and fruit in a courtyard garden. Which edibles will tolerate less than ideal growing conditions. Discovering how veggies can grow in partial shade.

Wednesday, September 25, 2013

How to make Piccalilli

 It's that time of year again! One of my perennial favourites is this Piccalilli.  You need 6lbs of chopped veggies. One must-have ingredient is cauliflower, and most often with carrots, runner beans, onions and I use up a marrow (overblown courgette!) and some sweetcorn.  Soak the chopped veggies in brine overnight, then rinse and drain them.
 Bring 3 pints of clear distilled vinegar to the boil and add 4 teaspoons of dried ginger and 6 teaspoons of mustard powder and 9 oz white sugar.  Add the chopped veggies and simmer for 20 minutes.
 Lift out the cooked veggies with a slotted spoon and pack them into sterilized jars. Make sure they drain properly. Bring the vinegar syrup back up to a simmer.
 Make a thin paste from 4 teaspoons of dried turmeric powder and 2 tablespoons of flour.  Add the turmeric paste to the remaining hot vinegar and simmer it to thicken for about 2 minutes.
When the sauce is thickened, pour it on top of the veggies in the jars and using a knife just make sure any bubbles come to the surface before sealing the jars.  It should be ready in a couple of weeks.  Keeps for ages.  Great with cold meats and salad.. especially home made Scotch Eggs!

1 Comments:

At 8:18 PM, Blogger Carrie said...

Personally - boke! But I have to say as far as it goes that looks damn good girl xxx

 

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