Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Courgette and Squash

    Piccalilli

  1. picture of Piccalilli Courgettes

    2. My grandad always had piccalilli, but I never appreciated it until recently. Now it's a firm favourite with home cooked ham and pork pies

    
500g Courgettes
500g Cauliflower
400g Onions
100g Salt
100g Sugar
1 tbsp english mustard
400ml white wine vinegar
25g plain flour
2 tsp turmeric
1 and 1/2 tsp ground ginger

    Chop up all the veg into sensible sizes that you can get on your fork when eating...Dissolve the salt in 1 litre of boiling water, cool then pour over the veg, weigh down with a plate and leave overnight.

    Rinse the veg. In a pan mix the sugar, mustard, vinegar, flour, turmeric and ginger. Add the veg and bring to simmering point then turn it off. Some recipies for piccalilli have the veg cooked, some don't, we cook it ever to slightly so that it's not totally crunchy but still crisp.

    Now all you have to do is bottle it and wait a couple weeks