Piccalilli
My Mother would eat, craved it, when she was pregnant in Tennessee where my late younger brother was born. We all liked it so much so I decided to make it. It is very delicious but I will redo the recipe in the future.
Piccalilli
My Mother would eat, craved it, when she was pregnant in Tennessee where my late younger brother was born. We all liked it so much so I decided to make it. It is very delicious but I will redo the recipe in the future.
Open in Cookpad AppSteps
- 1
Chop the cauliflower
- 2
Chop the baby carrots
- 3
Slice the Cucumbers after removing seeds
- 4
Add to a gallon ziploc bag with the salt
- 5
Shake the bag mixing well coating all the vegetables with the salt
- 6
Put into refrigerator overnight.
- 7
Heat the vinegar, sugars, mustard, ginger, and turmeric.
- 8
Rinse the vegetables
- 9
When vinegar solution boils add vegetables, flour, and stir till smooth simmer till thickened.
- 10
I made a mistake using dark malt vinegar and extra dark brown sugar. It turned the piccalilli dark next time I will use white malt vinegar to get the yellow color.
- 11
Set in a cool dry place after it has been jarred, sealed, and cooled. Let it sit 6 weeks then try it! Refrigerate After opening.
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