OK this recipe is for First Nations. Yes it looks like cat sick but it is lusciousness incarnate , Spicy hot , crunchy magnificence......an orgasm on your tongue. You can have it slapped on anything , cheese , meats , sandwiches . I love it on hot buttered toast.
Its that good .You wont know wether to eat it or spoon it down your skimpies............anyways here is a basic piccalilly recipe , For a Ma Beasty extra kick add finely chopped fiery red chillies to the veg.Ingredients
150g/5oz kitchen or sea salt
1.5 litres/2½ pints cold water
900 g/2lb mixed vegetables approximately(Basically any veg you can eat semi raw , whatever you got laying about green beans , carrot , cucumber celery , red and green peppers)
300g/10oz cauliflower florets
225g/8oz silverskin onions
115g/4oz green peppers
600ml/1 pint malt vinegar
1 tsp mixed pickling spices
25g/1oz plain flour
15ml/1tbsp English mustard powder, or to taste(use 2 :-) )
2 tbls sugar (optional : if you like a sweet sweet counterpoint)
7.5ml/½ tbsp turmeric, or to taste
2 x 5ml/2 tsp ground ginger, or to taste
3 tbsp malt vinegar
strained spiced vinegar
1. To make the wet brine - mix the salt with cold water in a large mixing bowl, allow plenty of space for the vegetables.
2. To make the vegetables - prepare the vegetables by cutting them into 1½ cm/½ inch pieces or even smaller. Make sure they are as regular in shape as possible.
3. Put into the wet brine and leave for 24 hours. Place a plate on top of the vegetables to make sure they are kept well under the liquid.
4. For the spiced vinegar - put the vinegar and spices into an aluminium or stainless steel saucepan, bring just to boiling point, lower the heat, cover the pan and simmer gently for 10-15 minutes; allow to cool. There will be less than 600ml/1 pint of vinegar but this will be correct for the sauce.
5. For the sauce - blend the flour, mustard powder, turmeric and ginger in a good sized basin, add the three tablespoons vinegar, stir to make a smooth paste. Gradually strain the spiced vinegar over the ingredients, make sure the mixture is smooth.
6. Pour into a large saucepan and stir over a low heat until as thick as required. It should be thick enough to coat the back of a wooden spoon without running off.
7. To complete the piccalilli - remove the vegetables from the brine, drain very well but in this case do not rinse in cold water as there is no salt in the sauce. Add to the thickened sauce. When this has reached simmering point simmer for one minute only, so the small pieces keep a good shape and texture.
8. To bottle - stir gently to ensure a good distribution of vegetables then spoon into hot sterilized jars and cover. Do not put metal tops directly over the pickle, for the vinegar would rust these. If using metal tops, line with thick cardboard.