PIC A LILY RECIPE ?

Quoted message said:

Hi group, does anyone have a recipe for picalily? Hope I spelled it correctly. It`s similiar to
relish but a totally different taste. My parents & granparents made it when I was growing up. It
was served as a side dish at dinner. Thanx In Advance. EMAIL WELCOME

Piccalilli.

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi group, does anyone have a recipe for picalily? Hope I spelled it correctly. It`s similiar to
relish but a totally different taste. My parents & granparents made it when I was growing up. It
was served as a side dish at dinner. Thanx In Advance. EMAIL WELCOME

Piccallilli

Green Tomatoes 4 pounds Onions sliced 6 Salt 1/2 cup Green peppers chopped 2 Sugar 2 cups Vinegar 1
pint Celery Seed 2 tbsp. Mustard Seed 2 tbsp Whole cloves 1 tbsp. Peppercorns 1 tbsp. Cinnamon 2
sticks-2 inch

Layer sliced onions and sliced tomatoes with salt. Let stand overnight, drain and rinse. Add
pepper,vinegar,celery and mustard seed Tie remaining spices in a bag. Stir until sugar dissolves.
Boil 15 minutes.Remove spice bag Spoon into prepared jars and seal

Steve Wertz said:

Quoted message said:

Hi group, does anyone have a recipe for picalily? Hope I spelled it correctly. It`s similiar to
relish but a totally different taste. My parents & granparents made it when I was growing up. It
was served as a side dish at dinner. Thanx In Advance. EMAIL WELCOME

Piccalilli.

Piccalilli

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles/Relishes

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
4 Green tomatoes
1/4 head Cabbage 1 1/2 White onions 1 Cucumber 1 Red bell pepper
2/4 cup Pickling salt 1 1/2 cups Vinegar
3/4 cup Sugar
4/2 teaspoon Turmeric
=== PICKLING SPICE SACHET ===
5/4 tablespoon Ginger
6/2 tablespoon Dried mustard
7/2 tablespoon Mustard seed 1 teaspoon Celery seed Pickled whole onions -- to taste

Dice the tomatoes, cabbage, white onions, cucumber, and red bell pepper. Layer ingredients in a
bowl with pickling salt. Store in the refrigerator overnight to remove moisture from the
vegetables. To make the marinade, combine vinegar, sugar, turmeric, ginger, dried mustard,
mustard seed, celery seed and pickling spice sachet in a pot. Bring ingredients to a boil for
two minutes. Add vegetables and boil for an additional 10 minutes. Remove pickling spice sachet
and add pickled onions; boil for two more minutes. Remove from heat and cool. Store in covered
glass jars in the refrigerator and serve chilled.

Comments: Piccalilli is a relish of chopped vegetables and spices.

Recipe Source: Home & Garden TV -- All In Good Taste

--
Reg email: RegForte (at) (that free MS email service) (dot) com

* Exported from MasterCook *

Jim Peagram's Piccalilli Mustard Pickles

Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Family

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM----- 2 md Cauliflower, broken into sm Flowerets 2 Cucumber, quartered
Length Wise And cut in 1/2" pieces 16 oz Pearl onions, peeled 2 lg Spanish onion, chopped 8 Green
tomatoes, blanched Peeled & cut into chunks 3 c Pickling salt 5 c Malt vinegar SAUCE 5 c Malt
vinegar 6 tb Mustard seed, bruised 2 sl Ginger, 2", peeled & Chopped 8 Garlic cloves, halved 2 tb
Black Peppercorns, Bruised 2 tb Turmeric 2 tb Dry mustard 1 c Sugar 6 tb Flour 8 tb Water

A traditional English mustard pickle, Piccalilli is made from a variety of vegetables which are
first soaked in brine, then pickled in vinegar. The finished pickle is yellow in colour owing to
the presence of turmeric and mustard. The pickle may be s

Jim's Piccalilli Mustard Pickles Cont d

Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes in a large bowl.
Sprinkle with salt over the vegetables and set them aside for 4 hours.

Drain the vegetables in a colander and discard the liquid.

In a large saucepan, bring the vinegar to a boil over high heat. Add the vegetables and reduce the
heat to low. Cover the pan and simmer the vegetables for 15 minutes or until they are almost
tender when pierced with the point of a sharp knife.

Remove the pan from the heat and drain the vegetables in a colander. Discard the vinegar. Place
the vegetables in a large bowl. Sauce: To make the sauce, pour the vinegar into a medium sized pan
and stir in the mustard seeds, ginger, garlic, pepperc pan over low heat and stir to dissolve the
sugar. When the sugar has dissolved, increase the heat to moderate and bring

to a boil, stirring frequently. Reduce the heat to low and simmer the mixture for 15 minutes.

Remove the pan from the heat and strain the liquid into a medium sized bowl. Discard the
flavourings left in the strainer.

Rinse the pan and return the strained mixture to it. Stir in the flour mixed with the water and
place over moderate heat. Bring the sauce to a boil, stirring constantly, and boil for 2 minutes.

Remove the pan from the heat and pour sauce over the vegetables. Mix the vegetables with the sauce
with 2 spoons, tossing until coated with sauce.

Spoon into clean, warm, dry jars with screw top lids. Spoon any sauce remaining into the jars, so
they are completely full. Place lids on the jars and half screw into position. Set jars aside
until completely cold. Screw lids on firmly and store the j

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 297 Calories; 1g Fat (2.4% calories from fat); 7g Protein;
65g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"Steve Wertz" <[email hidden]> wrote in message news:pbadnZ5trqQCREqiRVn-
[email hidden]...

Quoted message said:

Quoted message said:

Hi group, does anyone have a recipe for picalily? Hope I spelled it correctly. It`s similiar to
relish but a totally different taste. My parents & granparents made it when I was growing up. It
was served as a side dish at dinner. Thanx In Advance. EMAIL WELCOME

Piccalilli.

"LIMEYNO1" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

* Exported from MasterCook *

Jim Peagram's Piccalilli Mustard Pickles

Now THIS is Piccalilli!

Charlie

You got that right!

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

* Exported from MasterCook *

Jim Peagram's Piccalilli Mustard Pickles

Now THIS is Piccalilli!

Charlie