PICCALILLI
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.
Provided by Ruth
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 11
Steps:
- Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
- 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.
- 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. Pour into sterilized canning jars.
- 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. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g
CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Provided by Elaine Lemm
Categories Condiment
Time P2DT40m
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
- Add the cauliflower, pearl onions, cucumber, and capers. Stir.
- Put a plate on the vegetables to make sure they stay submerged in the brine.
- Cover with plastic wrap and refrigerate for 24 hours.
- Gather the ingredients.
- In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
- Reduce the heat and cook for 15 minutes.
- Transfer to a ceramic bowl and leave to cool overnight in the fridge.
- Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
- Drain and rinse the vegetables well.
- In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
- Reduce the heat to a gentle simmer and cook for 10 minutes.
- Drain the water and reserve the veggies.
- In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
- Cook over low heat for 5 minutes, being careful not to burn the flour.
- Strain the spiced vinegar.
- Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
- Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
- Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
- Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.
Nutrition Facts : Calories 164 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 5108 mg, Sugar 22 g, Fat 5 g, ServingSize 2-3 jars, UnsaturatedFat 0 g
PICCALILLI
Provided by Food Network
Time 4h45m
Yield 4 pint jars
Number Of Ingredients 12
Steps:
- In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
- In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
- Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
- Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.
PICADILLO
Steps:
- In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
- Serve with rice and beans or tortillas.
EASY PICCALILLI
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Provided by Anna Glover
Categories Condiment
Time 25m
Yield Makes 3 x 500ml jars
Number Of Ingredients 13
Steps:
- Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
- Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium
PICCALILLI
I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.
Provided by ChrisF
Categories Vegetable
Time 1h15m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
- Sprinkle them with the 1/4 cup salt.
- Cover and let stand overnight.
- Next day.
- Cover with cold water and drain.
- Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
- Bring to the boiling point and cook slowly 15 minutes.
- Pack in pint jars.
- And process in boiling water bath to seal.
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
PICADILLO
Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.
Provided by Sam Sifton
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
- Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
- Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
- Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram
EASY CUBAN PICADILLO
My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.
Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
PICCADILLY
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Combine ingredients in a mixing glass and stir well. Strain into a cocktail glass.
More about "piccadilly recipes"
10 BEST PICCADILLY RECIPES | YUMMLY
From yummly.com
PICCADILLY BAKED CHICKEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE PICCALILLI | RECIPES MADE EASY
From recipesmadeeasy.co.uk
PICADILLO RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
HOW TO MAKE PICADILLO RECIPE | GROUND BEEF AND POTATOES
From mexicoinmykitchen.com
OUR MENU - PICCADILLY
From piccadilly.com
TARA’S GREAT GRANDMOTHER’S PICCADILLY RELISH RECIPE
From thesurvivalistblog.net
PICADILLO SOUP - KAWALING PINOY
From kawalingpinoy.com
AMERICAN-STYLE PICCALILLI - HEALTHY CANNING
From healthycanning.com
PICCALILLI RECIPE - A FAVOURITE ENGLISH PICKLE - LINSFOOD
From linsfood.com
PICCALILLI RECIPES - BBC FOOD
From bbc.co.uk
RECIPE FOR PICCALILLI | ALMANAC.COM
From almanac.com
PICCADILLY CAFETERIA RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PICCADILLY CAFETERIA RECIPES - THERESCIPES.INFO
From therecipes.info
CUBAN PICADILLO RECIPE - SKINNYTASTE
From skinnytaste.com
PICCADILLY CAFETERIA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PICCADILLY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PICCALILLI RELISH RECIPE - NEW ENGLAND TODAY
From newengland.com
PICCADILLY CAFETERIA CARROT SOUFFLE RECIPE - COPYKAT RECIPES
From copykat.com
PICCADILLY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PICCALILLI RECIPE - CULINARY GINGER
From culinaryginger.com
PICADILLO RECIPE - IMMACULATE BITES
From africanbites.com
7 PICCADILLY RECIPE IDEAS | PICCADILLY RECIPE, RECIPES, FOOD
From pinterest.com
WELCOME TO PICCADILLY
From piccadilly.com
A PECK OF PICKLED VEGGIES: PICCALILLI RELISH | KITCHN
From thekitchn.com
PICCALILLI RECIPE - BBC FOOD
From bbc.co.uk
COMPANY PROFILE – PICCADILLY FINE FOOD
From piccadilly.co.nz
34 PICCADILLY RECIPES IDEAS | RECIPES, PICCADILLY RECIPE
From pinterest.com
THE PICCADILLY RASPA IS A SWEET AND SOUR SNOW CONE DONE TEXAS …
From wideopeneats.com
PICADILLO: MEXICAN-STYLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PICCADILLY DRESSING RECIPE - THERESCIPES.INFO
From therecipes.info
PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES
From jamieoliver.com
MEXICAN PICADILLO [STEP-BY-STEP RECIPE]
From mexicanfoodjournal.com
PICCADILLY CARROT SOUFFLé (COPYCAT) - DINNER, THEN DESSERT
From dinnerthendessert.com
PICCADILLY CARROT SOUFFLE RECIPE ALLRECIPES - FOOD NEWS
From foodnewsnews.com
PICADILLY RELISH - AN EDIBLE MOSAIC™
From anediblemosaic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love