https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Piccalilli 2026-04-05T17:58:37Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Piccalilli&diff=860&oldid=prev 2019-10-22T11:20:15Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]]<br /> <br /> [[File:piccalilli.png|400px|left]]<br /> By salting the vegetables first, you ensure that they remain crunchy when cooked. Makes around three 340g jars.<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :1 small cauliflower, broken into small florets, large stalks discarded (about 500g)<br /> :½ cucumber, peeled, quartered, deseeded and chopped (about 250g)<br /> :2 onions, peeled, halved and thinly chopped (about 200g)<br /> :2 medium carrots, peeled and cut into small chunks (about 130g)<br /> :About 50g fine sea salt<br /> :500ml cider vinegar<br /> :250g sugar<br /> :2tsp mustard powder<br /> :½ tsp turmeric<br /> :½ tsp ground ginger<br /> :½ tsp crushed cumin<br /> :½ tsp mustard seeds<br /> :¼ tsp grated nutmeg<br /> :1 good pinch chilli flakes<br /> :1 good pinch cayenne pepper<br /> :Freshly ground black pepper<br /> :2 tbsp cornflour<br /> <br /> ==Method==<br /> #Put the prepared vegetables into a large bowl, sprinkle over the salt, stir, cover and leave to stand in a cool place, ideally for 24 hours or at least overnight. The next day, rinse with iced water and pat dry.<br /> #Over a low heat and stirring all the while, warm the vinegar, sugar and spices in a large, stainless-steel pan or preserving pan until the sugar dissolves. Increase the heat, bring to a boil, then season generously with pepper. Add the vegetables, bring up to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Remove the pan from the heat.<br /> #In a small bowl, whisk the cornflour with some of the hot cooking liquid until it makes a smooth paste, then stir it back into the piccalilli mixture. Bring up to a boil and simmer for five minutes. <br /> #Transfer to warm, sterilised jars and seal with vinegar-proof lids. Wait for about a month before using. It will keep for around nine months. ·<br /> <br /> &lt;small&gt;&#039;&#039;Hugh Fearnley-Whittingstall&#039;&#039; [https://www.theguardian.com/lifeandstyle/2008/oct/25/chutney-pickle-recipes https://www.theguardian.com/lifeandstyle/2008/oct/25/chutney-pickle-recipes]&lt;/small&gt;</div>

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