Jim's Piccalilli
1 md Cauliflower, broken into -small flowerets 1 Cucumber, quartered length- -wise and cut in 1/2" pieces 8 oz Pearl onions, peeled 1 lg Spanish onion, chopped 4 Green tomatoes, bl...
Ingredients
- 1medium cauliflower, broken into
- 1large spanish onion, chopped
- 4green tomatoes, blanched
- 21/2 c malt vinegar
- 3tbsp mustard seed, bruised
- 1sl ginger, 2", peeled & chopped
- 4garlic cloves, halved
- 1tbsp black peppercorns, bruised
Directions
- 1
1 md Cauliflower, broken into -small flowerets 1 Cucumber, quartered length- -wise and cut in 1/2" pieces 8 oz Pearl onions, peeled 1 lg Spa
- 2
The finished pickle is yellow in colour owing to the presence of turmeric and mustard
- 3
The pickle may be served immediately it has cooled, but it improves with keeping and may be stored for up to 3 months
- 4
Piccalilli is usually served with cold meats
- 5
Use firm red tomatoes if green ones are unavailable
- 6
About 3 pounds
- 7
Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes in a large bowl
- 8
Sprinkle with salt over the vegetables and set them aside for 4 hours