California Farm Piccalilly Sauce

Name: California Farm Piccalilly Sauce
Total time: 1320 s
Yield: 2 people all year, makes 4 pints
Cuisine: American
Ingredients: 4 pounds washed fresh unblemished vegetables:; Half pound zuccini, chopped; Half pound fresh green beans, sliced in thin rings; Half pound cucumber, chopped; Half pound small boiler onions, quartered; Half pound cauliflower rosettes, chopped; Half pound carrots, chopped; Half pound green and red sweet peppers, chopped; Half pound celery stalks, chopped; Enough seasalt to cover vegetables overnight and extract liquids; To cook piccalilly:; 225 grams seasalt; 175 grams brown sugar; 2 Tbs powdered mustard; 2 Tsp ginger; 4 garlic cloves, minced; 4 tsp turmeric; 4 tsp sweet red paprika powder; 4 cups distilled white vinegar; Tbs all purpose flour

Hobby Horseman @HobbyHorseman

California, United States

This is a sweet and sour tangy condiment sauce for hot dogs and other sausages that has everything in it: zuccini, cucumber, green beans, boiler onions, cauliflower rosettes, carrots, sweet peppers, celery stalks.

Preserved in vinegar, sugar, mustard powder, garlic, turmeric, paprika powder, salt and ginger. Use instead of mayonaise, chopped onions, mustard or ketchup on hot dogs, sausages, meatballs, fish sticks, french fries.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Salt overnight, chop, cook 22 minutes

2 people all year, makes 4 pints

4 poundswashed fresh unblemished vegetables:
Halfpound zuccini, chopped
Halfpound fresh green beans, sliced in thin rings
Halfpound cucumber, chopped
Halfpound small boiler onions, quartered
Halfpound cauliflower rosettes, chopped
Halfpound carrots, chopped
Halfpound green and red sweet peppers, chopped
Halfpound celery stalks, chopped
Enough seasalt to cover vegetables overnight and extract liquids
To cook piccalilly:
225 gramsseasalt
175 gramsbrown sugar
2 Tbspowdered mustard
2 Tspginger
4garlic cloves, minced
4 tspturmeric
4 tspsweet red paprika powder
4 cupsdistilled white vinegar
Tbsall purpose flour
Equipment: food processor, dutch oven, 4 wide mouth pint mason jars
Cost: veggies $6, vinegar, spices, $2, cost per pint jar $2

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Steps

Salt overnight, chop, cook 22 minutes

1

Scrub,wash, rinse whole unpeeled vegetables, cover overnight with seasalt to extract vegetable juices and concentrate flavors. Rinse, dry, next morning. Chop all vegetables to small raisin size pieces.
2

Bring spices to boil in vinegar in dutch oven, except flour. Add cup of each vegetable, hardest ones first, keep stirring. When all vegetables are evenly distributed, boil till mix has boiled a total of twenty minutes.
3

Add Tbs of all purpose flour, stir, add another Tbs till mix has consistency of mayonaise. Ladle into wide mouth mason jars, close and turn upside down to cool. Test lids next morning. If sealed, good for a year in your pantry. If not sealed, good for a month in your fridge

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on December 29, 2022 19:43

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.