Piccalilli Tartar Sauce Recipes

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PICCALILLI



Piccalilli image

This is great with hamburgers, sausages, cheese, fish and chips, whatever. It goes back at least 4 generations, and this version is from Holly Jones. (Prep. time is mainly overnight)20

Provided by Nelly

Categories     Chutneys

Time 20m

Yield 3/4 jars

Number Of Ingredients 14

1 lb small pickling onions or 1 lb shallot, peeled
1 lb cauliflower floret
1 lb runner beans, trimmed and finely sliced
1 lb cucumber, seeded and cut into half-inch dice
1 lb pumpkin, peeled,seeded & cut in half-inch dice
1 lb zucchini, cut in half-inch dice
1/2 lb salt (for brining)
1 ounce mustard powder
1 ounce ground ginger
1 ounce curry powder, mild or hot
1/2 ounce ground turmeric
1 ounce cornstarch
1 ounce black peppercorns
1 3/4 pints malt vinegar

Steps:

  • Put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
  • Cover and leave overnight.
  • Drain and rinse the vegetables under RUNNING cold water.
  • Dry.
  • Put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
  • Bring to the boil and simmer till just tender.
  • (Not soggy!) Mix the cornflour with the rest of the vinegar and add to the pan.
  • Mix together and simmer for 5 minutes.
  • Turn into hot sterilised jars, seal and cool.
  • Store for 3 months in a cool, dark cupboard before eating.

Nutrition Facts : Calories 1820.8, Fat 24.6, SaturatedFat 4, Sodium 117723.7, Carbohydrate 337.8, Fiber 84.3, Sugar 87.8, Protein 65.3

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