Growing up in England Piccalilli was commercially available but none were as good as my grandmothers recipe This was always a favorite with cheese It is a good relish to have on hand and would be tasty in a ham sandwich
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
Dissolve the salt in the water
and add the cucumber
onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
In a large pan
blend the sugar
mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture
bring to the boil
and simmer for 20 minutes.
Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
In a large stock pot
pour water half way to top with boiling water. Using a holder
carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them
about 2 inches above the tops. Bring to a boil and cover
processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface
several inches apart and allow to cool. Jars will be sealed.
