OMG!!! SW Piccalilli!!!
- Thread starter ermintrude
- Start date
fairybelly
Member
If you do and you're willing to post the recipe I'd be grateful hunxx
Hi, I have this recipe and if you can wait until tomorrow when I get onto my laptop, I can post it for you
fairybelly
Member
SW Piccalilli
This is the recipe from the SW magazine as promised - enjoy!!!
Serves 6 - Half a Syn per serving
85g cauliflower florets cut into 1cm pieces
85g green beans trimmed and cut into 1cm pieces
85g cucumber cut into 1cm pieces
85g courgettes cut into 1cm pieces
85g carrots, peeled and cut into 1cm pieces
85g small pickling onions, peeled
57g sea salt
340ml malt vinegar
1 tbsp English mustard powder
2 tsp ground ginger
1 tsp mild curry powder
A pinch of turmeric
2 tbsp artificial sweetener
1 tbsp pickling spices
1 level tbsp cornflour
Put all veg in a large bowl and add the sea salt, mix well and cover and leave to marinate overnight.
Drain and rinse veg under running cold water and pat dry with kitchen towel. Put 312 ml of vinegar into a large pan and add the mustard powder , ginger, curry powder, sweetener, turmeric , pickling spices and veg. Bring to boil and then simmer for 10 mins or until just tender.
Mix cornflour with the remaining vinegar and add to pan. Stir and then simmer further 5 mins, or until thickened. Immediately transfer mixture to hot sterilised air-tight jar, seal and leave to cool.
Store for 3 months in cool dark cupboard before eating. Once jar is opened, keep chilled in fridge for 2-3 weeks.
This is the recipe from the SW magazine as promised - enjoy!!!
Serves 6 - Half a Syn per serving
85g cauliflower florets cut into 1cm pieces
85g green beans trimmed and cut into 1cm pieces
85g cucumber cut into 1cm pieces
85g courgettes cut into 1cm pieces
85g carrots, peeled and cut into 1cm pieces
85g small pickling onions, peeled
57g sea salt
340ml malt vinegar
1 tbsp English mustard powder
2 tsp ground ginger
1 tsp mild curry powder
A pinch of turmeric
2 tbsp artificial sweetener
1 tbsp pickling spices
1 level tbsp cornflour
Put all veg in a large bowl and add the sea salt, mix well and cover and leave to marinate overnight.
Drain and rinse veg under running cold water and pat dry with kitchen towel. Put 312 ml of vinegar into a large pan and add the mustard powder , ginger, curry powder, sweetener, turmeric , pickling spices and veg. Bring to boil and then simmer for 10 mins or until just tender.
Mix cornflour with the remaining vinegar and add to pan. Stir and then simmer further 5 mins, or until thickened. Immediately transfer mixture to hot sterilised air-tight jar, seal and leave to cool.
Store for 3 months in cool dark cupboard before eating. Once jar is opened, keep chilled in fridge for 2-3 weeks.
dudette2001uk
I will be a Princess!
Thanks for posting the recipe hun! xx
xxdirtydancing
Gold Member
made this and it is so yummy. will deffo make it again. thanks for posting the recipe
dudette2001uk
I will be a Princess!
Bumping this as I want to make some at half term xx
