Piccalilli

Mixed
Vegetables
1
lb (450 gm) Small Onions, 1 lb (450 gm) Courgettes & 1 lb (450 gm)
Cauliflower Florets)
8
Pints of Brine (4.5 Litres): 400 gm Salt made up to 8 Pints (4.5 Litres)
9
oz (250 gm) Castor Sugar
1
Tablespoon Mustard Powder
1
Teaspoon Ground Ginger
3
Pints (1.7 litres) White Vinegar
4
Tablespoons Plain Flour
2
Tablespoons Turmeric
Transfer the mixture into suitable containers with
either screw top lids or Kilner preserving jars and allow to cool. Keep the
Piccalilli for a minimum period of two weeks to allow it to mature before use.
NB. This recipe is based on one, which my mother
used to use and which in turn was passed on from my Grandmother. The Recipe can
be varied in so far as the quantities of vegetables can be either increased, or
reduced to meet personal requirements. Some people like more onions while others
may prefer less and more courgette etc. Reduction in quantities of the spices
and other flavourings can also be varied to suit individual tastes. I have had
some success with the recipe but for those who can buy Piccalilli they may think
the whole business is not worth the effort. Believe me – it is.
23rd. October 2002