Recipe Piccalilli (Mustard pickle)

[karadekoolaid]

This was a recipe I developed over a few months, because it was tricky to get the balance of vinegar, sugar, and mustard right, and getting the vegetables crunchy, but not raw.
When my preserves business was working at full tilt, we used to sell loads of this, especially at Xmas time.
I've pared down the original quantities to a quarter, which should make around 6-7 200cc jars; or 2 500cc (think mayonnaise) jars.

Ingredients:
250 gms each of cauliflower, cucumber,onion and carrot
30 gms mustard powder
1 tbsp turmeric powder
1 ¾ tbsps all purpose flour
65 gms salt
400 mls vinegar
140 gms sugar
1 large clove garlic, minced
1½ tbsps grated ginger

Method:

• Clean and wash the vegetables. Dice into equal pieces - around 1cm square.
• Put the vegetables into a large bowl and add the salt. Barely cover with water, then stir to mix.
• Place a plate on top of the vegetables and something heavy on top of that . This will ensure the vegetables are submerged in the brine. Cover, and leave overnight.
• The following day, drain the vegetables in a colander and briefly run under the tap to remove excess brine. Put the vegetables in a large pan.
• Mix the mustard powder, flour and turmeric with enough vinegar to create a smooth paste.Set aside.
• Add the rest of the vinegar, the sugar, the garlic and the ginger to the pan, stir to mix and bring to a boil.
• Lower the heat to medium and cook for about 15 minutes.
• Now add the mustard paste, stir well to incorporate and cook for about 5-8 minutes more.
• Remove from the heat and pour into sterilised jars. Allow 2-3 weeks for the pickle to mature.
  
  

 

[badjak]

I was thinking about maybe making picalilly the other day, but the silly prices of brocoli/cauliflower are holding me back.
I've seen a lot of picalilly with green beans, so maybe I should try a green bean/carrot one

On another note:
Picalilly is the base to my calypso sauce.
Jar of picalilly, some garlic cloves and madam Janet pepper (Surinam yellow).
Blend all together, et voila

 

[SandwichShortOfAPicnic]

This was a recipe I developed over a few months, because it was tricky to get the balance of vinegar, sugar, and mustard right, and getting the vegetables crunchy, but not raw.
When my preserves business was working at full tilt, we used to sell loads of this, especially at Xmas time.
I've pared down the original quantities to a quarter, which should make around 6-7 200cc jars; or 2 500cc (think mayonnaise) jars.

Ingredients:
250 gms each of cauliflower, cucumber,onion and carrot
30 gms mustard powder
1 tbsp turmeric powder
1 ¾ tbsps all purpose flour
65 gms salt
400 mls vinegar
140 gms sugar
1 large clove garlic, minced
1½ tbsps grated ginger

Method:

• Clean and wash the vegetables. Dice into equal pieces - around 1cm square.
• Put the vegetables into a large bowl and add the salt. Barely cover with water, then stir to mix.
• Place a plate on top of the vegetables and something heavy on top of that . This will ensure the vegetables are submerged in the brine. Cover, and leave overnight.
• The following day, drain the vegetables in a colander and briefly run under the tap to remove excess brine. Put the vegetables in a large pan.
• Mix the mustard powder, flour and turmeric with enough vinegar to create a smooth paste.Set aside.
• Add the rest of the vinegar, the sugar, the garlic and the ginger to the pan, stir to mix and bring to a boil.
• Lower the heat to medium and cook for about 15 minutes.
• Now add the mustard paste, stir well to incorporate and cook for about 5-8 minutes more.
• Remove from the heat and pour into sterilised jars. Allow 2-3 weeks for the pickle to mature.View attachment 122168View attachment 122169

Love this.
I was have been looking at piccalilli recipes recently, BOOKMARKED!!