*  Exported from  MasterCook  *
 
                              JIM'S PICCALILLI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Relishes                         Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Cauliflower, broken into
                         -small flowerets
    1                    Cucumber, quartered length-
                         -wise and cut in 1/2 pieces
    8       oz           Pearl onions, peeled
    1       lg           Spanish onion, chopped
    4                    Green tomatoes, blanched
                         -peeled & cut into chunks
    1 1/2   c            Pickling salt
    2 1/2   c            Malt vinegar
                         -----SAUCE-----
    2 1/2   c            Malt vinegar
    3       tb           Mustard seed, bruised
    1       sl           Ginger, 2", peeled & chopped
    4                    Garlic cloves, halved
    1       tb           Black Peppercorns, bruised
    1       tb           Turmeric
    1       tb           Dry mustard
      1/2   c            Sugar
    3       tb           Flour
    4       tb           Water
 
   A traditional English mustard pickle, Piccalilli is
   made from a variety of vegetables which are first
   soaked in brine, then pickled in vinegar. The finished
   pickle is yellow in colour owing to the presence of
   turmeric and mustard.  The pickle may be served
   immediately it has cooled, but it improves with
   keeping and may be stored for up to 3 months.
   Piccalilli is usually served with cold meats.  Use
   firm red tomatoes if green ones are unavailable. About
   3 pounds.
   
   Place the cauliflower, cucumber, pearl onions, Spanish
   onion and tomatoes in a large bowl.  Sprinkle with
   salt over the vegetables and set them aside for 4
   hours.
   
   Drain the vegetables in a colander and discard the
   liquid.
   
   In a large saucepan, bring the vinegar to a boil over
   high heat. Add the vegetables and reduce the heat to
   low. Cover the pan and simmer the vegetables for 15
   minutes or until they are almost tender when pierced
   with the point of a sharp knife.
   
   Remove the pan from the heat and drain the vegetables
   in a colander. Discard the vinegar.  Place the
   vegetables in a large bowl. Sauce: To make the sauce,
   pour the vinegar into a medium sized pan and stir in
   the mustard seeds, ginger, garlic, peppercorns,
   turmeric, mustard and sugar. Place the pan over low
   heat and stir to dissolve the sugar. When the sugar
   has dissolved, increase the heat to moderate and bring
   to a boil, stirring frequently.  Reduce the heat to
   low and simmer the mixture for 15 minutes. Remove the
   pan from the heat and strain the liquid into a medium
   sized bowl.  Discard the flavourings left in the
   strainer.
   
   Rinse the pan and return the strained mixture to it.
   Stir in the flour mixed with the water and place over
   moderate heat. Bring the sauce to a boil, stirring
   constantly, and boil for 2 minutes.
   
   Remove the pan from the heat and pour sauce over the
   vegetables. Mix the vegetables with the sauce with 2
   spoons, tossing until coated with sauce.
   
   Spoon into clean, warm, dry jars with screw top lids.
   Spoon any sauce remaining into the jars, so they are
   completely full. Place lids on the jars and half screw
   into position. Set jars aside until completely cold.
   Screw lids on firmly and store the jars in a cool, dry
   place.
  
 
 
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