Recipe - Piccalilli (Peagram)

1 md Cauliflower
1 md Cucumber
8 ounce Pearl onions, peeled
1 lg Spanish onion, chopped
4 md Green tomatoes
1 One half cup Coarse salt
2 One half cup Malt vinegar
2 One half cup Malt vinegar
3 tablespoon Bruised mustard seeds
1 tablespoon Ground ginger
4 x Halved garlic cloves
1 tablespoon Bruised black peppercorns
1 tablespoon Turmeric
One half cup Sugar
1 tablespoon Dry mustard
3 tablespoon Flour
4 tablespoon Water

Cut up the vegetables into bitesized 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini