Drain and rinse thoroughly under cold running water. Mix the mustard powder, sugar and ginger with 1 litre vinegar and heat until the sugar has dissolved, stirring …
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Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables. Blend the flour and turmeric with the remaining 1 cup of …
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This piccalilli relish recipe made from chopped, pickled vegetables, is as tasty on burgers as it is on baked beans. Try it on one of these classic New England sandwiches, or on one of Maine’s famous red snapper hot dogs. Slice all vegetables into 1/4-inch thin slices.
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours.
Simmer the sauce for about 5-10 mins until it thickens slightly. Remove the pan from the heat and stir in the drained vegetables. Spoon the vegetables into sterilised jars and leave to cool, then cover the jars with the vinegar-proof lids. Store the piccalilli in a cool, dark place for at least 2 weeks before using.
"Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich."