Piccalilli

Ingredients

• Apple, cauliflower, cucumber, beans and small onions, or a mixture of any three of these ingredients
• 1 teaspoonful curry powder
• 4 lb. brown sugar
• 1 teaspoonful turmeric
• 1 tablespoonful mustard
• 1 grt. of vinegar
• 1 oz. flour
• 2 tablespoonfuls salt

Method

1. 1

   Cut the vegetables into neat pieces.

2. 2

   Put a few at a time into a piece of old cotton cloth and dip them into boiling brine (1 pt. water, 2 tablespoonfuls salt).

3. 3

   Mix the dry ingredients to a cream with some of the vinegar.

4. 4

   Boil remaining vinegar, add the creamed ingredients and bring all just to boiling point.

5. 5

   Pour over the vegetables.

6. 6

   Stir occasionally until cool; add a little more vinegar if too thick.

7. 7

   Bottle and tie down.

8. 8

   The pickle should be kept for at least a month to mature.

Nutrition per serving

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 8. The excerpt below is the record exactly as published.

PICCALILLI—(4 quantities used this week) . Cut the vegetables into neat pieces. ma _ Put a few at a time into a piece of old cotton cloth and dip them into boiling brine (1 pt. water, 2 tablespoonfuls salt). . Mix the dry ingredients to a cream with some of the vinegar. a . Boil remaining vinegar, add the creamed ingredients and bring all just to boiling point. Pour over the vegetables. ; . Stir occasionally until cool ; add a little more vinegar if too thick. Bottle and tie down. The pickle should be kept for at least a month to mature. 1 teaspoonful curry powder 4 /b. brown sugar Apple, cauliflower, cucumber, 1 teaspoonful turmeric 1 oz. flour beans and small onions, or 1 tablespoonful mustard Salt a mixture of any three of 1 grt. of vinegar

Cook this with the app: pantry check, scaling, and the assistant.