Piccalili- made in the sausage lesson a few years ago

Print Friendly, PDF & Email

imageQuick Fresh Pickles
I cannot quite remember where this recipe came from but I like the taste often piccalli is too sour –for me
2 large pickling cucumbers
, I used mine from the garden this summer !
2 cauliflower organic
2 Tbls. kosher salt (for the brine)

2 ½ dl seasoned rice wine vinegar

2 ½ dl water
1 dl white balsamic vinegar (or white wine vinegar)

3 tbsp. sugar

1 tsp. kosher salt for the vegetables +
3 cloves garlic, peeled and cut in half

1/4 tsp. dill seed

1/4 tsp. Aleppo chilli flakes
 or dried chilli crumbled
1/4 tsp. coriander seed

1/4 tsp. fennel seed

1/4 tsp. mustard seed

1 bunch dill to cover
Picallili spices
50g flour, 25g mustard powder,25g turmeric powder, 15g ground ginger, ½ tsp cayenne pepper
Wash the vegetables well, cut the cucumbers into spears and the cauliflower into florets, sprinkle with salt and leave to stand, drain of excess water and rinse well.
Heat the water,vinegar, balsamic and sugar in a heavy based pan, add 1tsp salt, bring to boil add garlic and spices, boil for 5 minutes leave to stand for 5 minutes. Mix the flour,turmeric, ginger together with a little water, add some of the pickling juices the return to the pan , bring to the boil whisking well. Add the vegetables boil for 3-5 minutes . Cover with herbs and leave over night

Leave a Reply

Your email address will not be published. Required fields are marked *