Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's 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.
Ingredients
- salt: 1 pound
- gallon water: 1 piece
- cauliflower, broken into small florets: 2 pound
- cucumber: 2 pound (diced)
- pearl onions: 2 pound (halved)
- ounces white sugar: 9 piece
- mustard powder: 3 tsp
- ½ teaspoons ground ginger: 1 piece
- distilled white vinegar: 6 cups
- ½ ounces all-purpose flour: 1 piece
- ground turmeric: 2 Tbsp
Metric Conversion
Stages of cooking
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Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
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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.
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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.
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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.
