Piccallilli

Ingredients

• equal quantities of cauliflowers, white cabbages, French beans, capsicums, gherkins, onions, cucumbers, radish pods, green tomatoes, and nasturtiums
• two quarts of good vinegar
• two ounces of bruised ginger
• one ounce of whole white pepper
• one ounce of allspice
• two ounces of turmeric or curry-powder
• two ounces of shallots
• two ounces of best Durham mustard

Method

1. 1

   Prepare vegetables by slicing and shredding.

2. 2

   Soak in boiling brine, drain, and dry in the sun.

3. 3

   Boil vinegar with spices, mix mustard with vinegar, and pour over cooled vegetables.

4. 4

   Store in jars, ensuring vegetables are covered with vinegar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1166. The excerpt below is the record exactly as published.

Piccallilli may be made of almost aU kinds of vegetables that are used for PIC ( 546 ) PIC pickling — cauliflowers, white cabbages, French beans, capsicums, gherkins, large and small onions, cucumbers, radish pods, green tomatoes, and nasturtiums. Take equal quantities of each kind. Prepare them by slicing the large sorts, shredding the cabbage, and pulling the cauliflower into small pieces. Put them into a large pan with boiling brine suiBciently strong to bear an egg. Let them simmer for one minute, then drain the liquid from them, spread them out on large dishes, and place them in the sun until they are perfectly dry. Prepare as much pickle as will entirely cover the vegetables, in the following proportions : — Boil two quarts of good vinegar with two ounces | of bruised ginger, one ounce of whole white pepper, one ounce of allspice, two ounces of turmeric or curry-powder, and two ounces of I shallots. Boil these for five minutes, then mix j two ounces of best Durham mustard

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