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piccalilli

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Recipe

This is a modern version of a traditional Indian pickle called peccalillo. Good with crusty bread and a robust sharp cheese, and with cold meats and pork pies.

Yield : 5 × 8 oz (225g) jars
Prep Time : 20 minutes, plus standing
Cooking Time : 10 minutes

Ingredients

  • 2 lb (900g) mixed fresh seasonal vegetables, such as: cauliflower, shallots, cucumber, young kidney beans, carrots and French beans
  • 2½ tbsp salt

For the Piccalilli Sauce:

  • 2¼ cups malt vinegar
  • 15 small dried whole chiles, rinsed
  • Scant 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 3 tbsp dry mustard
  • 1 tbsp turmeric

Special Equipment:

  • Extra large stainless steel saucepan
  • 5 × 8 oz (225g) glass canning jars

Directions

1. Prepare the vegetables of your choice and cut them into small bite-sized pieces. Toss with the salt in a large glass bowl. Cover and let stand overnight in a cool place.

2. The following day, drain the vegetables well. Bring the vinegar and chiles to a boil in a nonreactive saucepan and cook for 2 minutes. Let stand for 30 minutes. Strain the vinegar, discarding the chiles.

3. Mix together the sugar, cornstarch, mustard, and turmeric in a bowl. Stir in enough of the vinegar to make a smooth paste. Return the remaining vinegar to its saucepan, and return to a boil. Whisk the hot vinegar into the paste, then return to the saucepan. Bring to a boil, stirring constantly. Simmer for 3 minutes. Stir in the vegetables.

4. Pack into five sterilized, hot 8 oz (225g) glass jars and seal immediately while still hot. Let stand until cool. Wipe clean and label. Store the jars in a cool dark place for at least 4 weeks before serving. Once opened, store in the refrigerator and eat within 1 week.

Notes

Nutritional Benefits: Low fat, low GI

Caution: Make the piccalilli at least 4 weeks before serving to let the flavors develop.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings.

23kcal (1%)
11mg (1%)
22mg (36%)
0mcg RAE (0%)
146mg
9mg
1g
3g
1g
5g
0mg (0%)
160mg (7%)
0g (0%)
0g (0%)
0mg (2%)
 

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