Food recipes
Piccalilli
Piccalilli Ingredients: salt, table water, bottled, generic cauliflower, raw pickles, cucumber, sour onions, raw sugars, granulated mustard, prepared, yellow spices, ginger, ground vinegar, distilled wheat flour, whit...
Piccalilli
Ingredients:
salt, table
water, bottled, generic
cauliflower, raw
pickles, cucumber, sour
onions, raw
sugars, granulated
mustard, prepared, yellow
spices, ginger, ground
vinegar, distilled
wheat flour, white, all-purpose, unenriched
spices, turmeric, ground
Directions:
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.
Ingredients:
salt, table
water, bottled, generic
cauliflower, raw
pickles, cucumber, sour
onions, raw
sugars, granulated
mustard, prepared, yellow
spices, ginger, ground
vinegar, distilled
wheat flour, white, all-purpose, unenriched
spices, turmeric, ground
Directions:
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.