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Piccalilli Recipe

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This recipe for Piccalilli is from Betty's Best and her Family's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups small pieces cucumber
1 marrow (zuchini)
4 cups Runner beans
4 cups onions
1 tbsp salt
3 tbsp dry mustard
3-6 tbsp vinegar, to make a paste
2 cups vinegar, for boiling
Directions:
Directions:
1. Cut into small pieces the cucumber, marrow, runner beans, and onions.
2. Sprinkle with salt and leave overnight
3. Drain, then mix 3-6 tbsp of dry mustard into a thick paste with vinegar
4. Put all into pan with 2 cups of vinegar, and boil for 15 minutes or until vegetables are done, and it thickens. Cool before tying down.

FYI: “Picalilli is used as an accompaniment to foods such as sausages, bacon, eggs, toast, cheese, and tomatoes. It is usually used to accompany a dish on a plate rather than as a bread spread. It is popular as a relish with cold meats such as ham and brawn, and with a ploughman's lunch.” – Cooks info.
Personal Notes:
Personal Notes:
A British version of South Asian pickles – “…you can put almost any vegetable into this, I have put both apples and tomatoes as well.” – Auntie Mary

 

 

 

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