Piccalilli You Have To Try

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Piccalilli

"Growing up in England, Piccalilli was commercially available, but none had been as true as my grandmother's recipe. This was continually a favorite with cheese. It is a superb delight in to have accessible and could be tasty in a ham sandwich."

Ingredients :

1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 kilos cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
three teaspoons mustard powder
1 1/2 teaspoons floor ginger
6 cups distilled white vinegar
1 half ounces all-purpose flour
2 tablespoons ground turmeric

Instructions :

Prep :	Cook : 80M	Ready in :

Dissolve the salt within the water, and add the cucumber, onions and cauliflower. Cover and go away for 24 hours. Drain the vegetables.
In a big pan, blend the sugar, mustard and ginger with five cups of vinegar. Stir in salt and vegetable combination, convey to the boil, and simmer for 20 mins.
Blend the flour and turmeric with the ultimate 1 cup of vinegar and stir into the cooked veggies. Bring to the boil and cook for 1 to two mins. Pour into sterilized canning jars.
In a massive inventory pot, pour water half way to pinnacle with boiling water. Using a holder, cautiously lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, approximately 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 fabric floor, numerous inches apart and allow to cool. Jars might be sealed.

Notes :

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