Piccalilli

Name: Piccalilli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 907 grams cauliflower, broken into small florets; 907 grams cucumber, peeled and diced; 43 grams all-purpose flour; 2 teaspoons ground ginger; 2 Tbsps ground turmeric; 3 teaspoons mustard powder; 907 grams pearl onions, halved; 454 grams salt; 1 gallon water; 1 liters distilled white vinegar; 255 grams white sugar

Piccalilli requires roughly 45 minutes from start to finish. Watching your figure? This vegan recipe has 121 calories, 2g of protein, and 0g of fat per serving. This recipe serves 18. Head to the store and pick up mustard powder, pearl onions, sugar, and a few other things to make it today. Only a few people really liked this hor d'oeuvre.

Instructions

Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours.

Ingredients you will need

Cauliflower

Cucumber

Onion

Water

Salt

Drain the vegetables.

Ingredients you will need

Vegetable

In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

Ingredients you will need

Vegetable

Mustard

Vinegar

Ginger

Sugar

Salt

Equipment you will use

Frying Pan

Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes.

Ingredients you will need

Vegetable

Turmeric

Vinegar

All Purpose Flour

Pour into sterilized canning jars.

Equipment you will use

Canning Jar

In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars.

Ingredients you will need

Stock