Mustard pickles

Mustard pickles

Piccalilli

By
From
Encyclopedia of Food and Cookery
Makes
2.5 kg

Ingredients

Quantity Ingredient
750g small cucumbers, sliced
250g green tomatoes, diced
500g small white onions, peeled
3 green peppers, cored, seeded and diced
1/2 cauliflower, cut into small pieces
80g salt
1.25 litres cold water
75g plain flour
3 tablespoons dry mustard
1 tablespoon turmeric
1 litre cider vinegar
220g sugar

Method

  1. Put vegetables in a large bowl. Mix salt with water, pour over vegetables, cover and let stand for 8 hours or overnight. Drain and rinse under cold running water.
  2. Put vegetables in a large saucepan, cover them with fresh cold water and bring to the boil. Drain in a colander once again.
  3. Put flour, mustard and turmeric in the pan. Stir in enough vinegar to make a smooth paste, then gradually add remaining vinegar and sugar, stirring well. Bring to the boil, stirring constantly, and cook until thick and smooth.
  4. Add vegetables and cook, stirring, until heated through. Spoon into hot, sterilised jars, filling completely, and seal.
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