British Picalilli Recipe

Recipesfull introduces to you: Popular Recipes. (British Picalilli Recipe). This picalilli amazingly tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavors to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste. Vegetables can be varied according to personal preference; red peppers and sweet corn are suggestions.

Brief

Prep 30 mins

Cook: 15 mins

Additional: 2weeks4days

Total: 2weeks4days

Servings: 8

Yield: 8 servings

British Picalilli Recipe

Ingredients

1 large head cauliflower

cut into small florets

3 medium onion

diced

3 large carrots

quartered lengthwise and sliced

1 large cucumber - peeled

seeded

and diced

½ pound fresh green beans

sliced diagonally

½ cup salt

10 tablespoons all-purpose flour

sifted

2 tablespoons mild curry powder

2 tablespoons ground turmeric

¼ cup dry mustard

4 tablespoons ground ginger

4 cups white (distilled) malt vinegar

2 ¾ cups white sugar

Side Dish

Directions

Step 1

Combine cauliflower onion carrots cucumber beans and salt in a large bowl and toss well. Leave for 24 hours.

Step 2

The next day rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.

Step 3

Inspect eight 12-ounce jars for cracks and rings for rust discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new unused lids and rings in warm soapy water.

Step 4

Combine flour curry powder turmeric mustard powder and ginger in a large pot. Gradually stir in 1/2 the vinegar blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar mix well and bring to a boil over medium heat stirring continuously. Cook until mixture thickens about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.

Step 5

Pack picalilli into hot sterilized jars filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.

Step 6

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil cover and process for 5 minutes.

Step 7

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all).

Step 8

Leave for 1 month to allow picalilli to mature before eating.

Nutritional Information

British Picalilli Recipe

Servings Per Recipe:8

Calories: 460.1

% Daily Value *

Protein: 6.5g 13%

Carbohydrates: 108.4g 35%

Dietary Fiber: 6.9g 28%

Sugars: 79.2g

Fat: 2.5g 4%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 4780.8IU 96%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.4mg 27%

Vitamin C: 72.6mg 121%

Folate: 107.8mcg 27%

Calcium: 97.8mg 10%

Iron: 4mg 22%

Magnesium: 49.2mg 18%

Potassium: 805.5mg 23%

Sodium: 821.7mg 33%

Thiamin: 0.2mg 22%

Calories From Fat: 22.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.