*  Exported from  MasterCook  *

                           PICCALILLI (PEAGRAM)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Relishes                         Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       md           Cauliflower
   1       md           Cucumber
   8       oz           Pearl onions, peeled
   1       lg           Spanish onion, chopped
   4       md           Green tomatoes
   1 1/2   c            Coarse salt
   2 1/2   c            Malt vinegar
   2 1/2   c            Malt vinegar
   3       tb           Bruised mustard seeds
   1       tb           Ground ginger
   4       x            Halved garlic cloves
   1       tb           Bruised black peppercorns
   1       tb           Turmeric
     1/2   c            Sugar
   1       tb           Dry mustard
   3       tb           Flour
   4       tb           Water

  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
 


                   - - - - - - - - - - - - - - - - - -