Pickle Recipe ~ Piccalilli for Christmas

[Hattie the Hen]

Hi there!

I thought I would post this great recipe for one of the UK's favourite pickles. We love this with the cold meats that are left over from the big celebration meal. It also makes a great gift at this time of the year. I hope you will enjoy it.

http://www.cottagesmallholder.com/christmas-piccalilli-recipe-5658

Also follow the link on that page for turmeric's good effects as the pickle is full of it & it is so good for you!!

:rose Hattie :rose

 

[digitS']

Hattie, I've got this converted to approximate (~) ounce and cup measurements. It was fairly easy to use this online conversion table:

Christmas piccalilli recipe

Ingredients:
50g (~2 oz, ~1/3 cup) of calabrese florets (broccoli)
250g (~9 oz, ~1 1/3 c) of green tomatoes (or hard red ones) chopped
300g (~11 oz, ~ 1 2/3 c) of cucumbers sliced lengthwise and then sliced into half centimetre half moons
250g (~9 oz, ~1 1/3 c) of French beans topped and tailed and chopped in half (if you are making this in summer use your own fresh runner beans)
225g (~8 oz, ~1 1/4 c) of courgettes (zucchini) chopped
1500g (~3 1/3 lb, ~8 1/3 c) of cauliflower florets
320g (~11 oz, ~1 3/4 c) of carrots chopped
1 head of celery (destring and slice)
2 red Romano peppers (deseed and chop into 3 cm lengths)
300g (~11 oz, ~ 1 2/3 c) of small pickling or baby onions or shallots (skinned and cut in half if they are chunky
100g (~3.5 oz, ~6 1/2 Tablespoons) of salt

Spicy pickling mixture:
375g (~13 oz, ~1 3/4)of light soft brown sugar
1.5 litres (~3 pints) of cider vinegar
80g (~2 3/4 oz, ~6 1/3 Tablespoons) of mustard powder
1 tsp of celery salt
2 teaspoons of mustard seeds
3 tablespoons of turmeric powder
120g (~4 1/4 oz, ~1 1/4 c) of plain flour

Method:

Wash and prepare all the vegetables. Put them in a large bowl. Sprinkle on the salt cover the vegetables with cold water and mix everything well to dissolve the salt. Weigh down the vegetables using a plate and leave to stand over night.

The next day drain the vegetables and rinse quickly. Then blanch them for two minutes in boiling water in batches I used a sieve for this stage. Plunging them immediately into cold water after blanching so they stayed crisp. Leave them to drain while you make the pickling mixture.

Mix the mustard powder, turmeric, celery salt and flour together and gradually add some vinegar (about 300ml) to make a thin paste.

Put the rest of the vinegar into a non reactive saucepan and add the sugar. Bring slowly to the boil stirring to dissolve the sugar. When this is done add the paste a little at a time to the vinegar and sugar. You should end up with a thickened spicy sauce if its bobbly blend with a stick blender.

When you are happy with your sauce, put in the vegetables and the mustard seeds and return to the boil and immediately take the saucepan off the heat.

Bottle in hot sterilised jars with plastic lined metal lids. Dont use cellophane as the vinegar will absorb through these.

Leave for a month to mature in a dry, dark place.

 

[Hattie the Hen]

digit'S my friend,

Thank you so much -- that makes it so much easier for everyone over there.

I will make a note of the conversion site for the future.


:rose Hattie :rose

 

[digitS']

Hattie, it is you!, we should appreciate . And, I'm not suggesting that you use that conversion table unless you are interested in an American recipe.

We are the folks mired in this antequated system of measurement. Why . . . why . . . why?!?

I can remember back in the Jimmy Carter days when changing over to metric was started and then STOPPED. Cripes!! The whole world has gone to 1a = 10b = 100c =1000d etc.

Oh, God forbid that we should leave behind 1a = 12b, 1x = 16z, 1♪ = 5,280♫ !

Steve

 

[HiDelight]

that looks wonderful! thanks

 

[Hattie the Hen]

I have cooked many a US recipe & have a set of US measuring spoons & cups. I also have a mass of American cookbooks, hauled back over the years of working there. Now I use the internet to find stuff -- it's a lot lighter...................!!!

Hattie

 

[injunjoe]

Hattie, it is you!, we should appreciate . And, I'm not suggesting that you use that conversion table unless you are interested in an American recipe.

We are the folks mired in this antequated system of measurement. Why . . . why . . . why?!?

I can remember back in the Jimmy Carter days when changing over to metric was started and then STOPPED. Cripes!! The whole world has gone to 1a = 10b = 100c =1000d etc.

Oh, God forbid that we should leave behind 1a = 12b, 1x = 16z, 1♪ = 5,280♫ !

Steve

Steve I must agree with you my friend.

I still talk with people that say, "But I don't understand the Metric System"
How can you not understand Ten! ?

Joe

 

[digitS']

Joe, I still have to look up almost everything but back in the days when I had European cars, I soon learned to recognize the difference between one metric wrench and another.

I got an idea that 1 meter is about the same as a yard.

That 1 liter is about the same as a quart.

That a kilogram is 2.2 pounds.

That the Tasmanian devil can weigh up to 10 kilograms, roughly the same as an American badger! Well no, I had to look that up, too.

But, it doesn't much matter for me which weighs more even if the rest of it is helpful on an almost daily basis. If we teach our kids to use the entire system and the adults muddle thru as best we can - children grow up and become adults and they will significantly outweigh both the badger and the devil .

Steve

 

[journey11]

Thanks Hattie for sharing this wonderful recipe. I will have to try it out on next summer's garden! And thanks Steve for working up the conversions!