By Adrian Leighton - 8th January 2013 7:01am
Each month ADAPT Food Group offers a recipe for you to try. This is often linked to the ingredients in season.
This month's recipe is for Piccalilli and is submitted by Sue Davidson. This was one of the fifteen homemade chutneys available for tasting at our 'Homemade Christmas' event in December. We hope you like it.
Piccalilli (makes 4 jars)
8oz Cauliflower florets (cut into 1/4 inch chunks )
8oz Pickling Onions (cut into 1/4 inch chunks )
8oz French or Runner Beans (cut into 1/4 inch chunks )
Large Cucumber (cut into 1/4 inch chunks )
4oz Courgette (cut into 1/4 inch chunks )
Large Clove of Garlic (pressed)
1/4 oz Ground Ginger
1/2 oz Mustard Powder
1/4 tsp Grated Nutmeg
1/4 tsp Allspice
1/4 tsp Tumeric
1/4 tsp Cayenne Pepper
1pt White Malt Vinegar
4pts Boiling Water
Add salt to boiling water and leave to cool. Put cauliflower & onions in one bowl, beans and cucumber in another and pour cooled salt water over each, cover and leave for 12hrs.
Drain and rinse vegetables but still keep separate.
Put vinegar in pan with sugar and garlic, bring to boil.
Add cauliflower and onions and sinner for 3-4mins.
Add rest of vegetables and cook for 5mins.
Take off heat and remove vegetables from vinegar.
Mix flour, mustard, turmeric and ginger and make into paste with 4tbsp of cold vinegar.
Pour into rest of hot vinegar and make creamy sauce.
Mix in the vegetables.
Bottle into jars.
(Note: Tumeric can stain)
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