*  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
  
 
 
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