Piccalilli Recipes

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.

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.

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.

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.

Steps:

• Prepare vegetables, add 1/2 cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about two weeks.

Steps:

• First you need to make a salt brine.
• In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
• Add all the vegetables and capers.
• Put a plate onto the vegetables to make sure they stayed submerged in the brine.
• Cover and keep in the fridge for 24 hours.
• Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
• Bring to the boil, reduce the heat and cook for 15 minutes.
• Leave to cool.
• The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
• Place the rinsed vegetables into a pan, cover with cold water.
• Bring to the boil then reduce the heat to a gentle simmer.
• Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
• In another pan, melt the butter, add the flour and stir thoroughly.
• Cook gently for 5 minutes taking care not to burn the flour.
• Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
• Add the turmeric, mustard powder and black pepper stir well.
• You should now 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 jars and seal.
• Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
• Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.

Steps:

• First, make the pastry. Put the flour in the bowl of a food processor. Add the butter, yeast extract and a good pinch of salt. Whizz until you have a crumbly mixture that starts to clump. Add 1 tbsp water at a time, whizzing the mixture as you do (we used 2 tbsp water in total). As soon as the dough comes together, stop the processor and don't add more water.
• Tip the dough out onto a work surface and lightly roll out to the thickness of a £1 coin. Wrap and chill for 30 mins.
• Remove the dough from the fridge, then roll out on a lightly floured work surface until large enough to line a 20cm fluted (4cm high), loose-bottomed tart tin, with some overhang. Carefully use the rolling pin to lift the dough up and lay it into the base of the tin. Use your hands to encourage the pastry into the base and up the side of the tin, gently pushing it into the fluted edges. Leave any excess overhanging the rim. Put in the freezer for 15 mins and heat the oven to 180C/160C fan/gas 4 with a baking tray on the middle shelf.
• Remove the pastry case from the freezer and prick the base all over with a fork. Line the inside of the case with a sheet of scrunched-up baking parchment, pressing it into the base and up the side. Pour in baking beans or dried rice or lentils to weigh the parchment down.
• Bake on the hot tray in the oven for 25 mins, then remove the parchment and baking beans and trim off the excess pastry using a small serrated knife. Return to the tray in the oven and bake for another 10 mins. Meanwhile, mix the eggs and the milk together in a jug with some seasoning until combined.
• Remove the tart case from the oven and transfer to a wire rack. Spread the piccalilli over the base, then sprinkle over the cheese and carefully pour over the egg mixture. Sprinkle with the onion seeds.
• Return the tart to the baking tray in the oven for 30 mins until the filling is set with a slight wobble in the centre. Leave to cool completely in the tin. Chill until cold, then cut into wedges to serve. Will keep chilled for up to three days.