Piccalilli (Recipe from 1892)

Piccalilli (Recipe from 1892) >>>

New Zealand Mail, Issue 1053, 6 May 1892, Page 5

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Piccalilli recipe converted to metric measurements.

1. Brine Preparation:

   • Make a strong brine of salt and water.

   • Soak the vegetables to be pickled for 1 day, then strain.

2. Spice Mix (for 1 quart / ~950 ml of vinegar):

   • 60 grams curry powder

   • 60 grams powdered ginger

   • 60 grams mustard powder

   • 5 ml (about 1 teaspoon) cayenne pepper

3. Other Ingredients:

   • 4 tablespoons (about 60 ml) of salad oil.

4. Instructions:

   • Rub the spices together with the salad oil.

   • Gradually mix in the vinegar (~950 ml), then boil.

   • Pour the hot mixture over the prepared vegetables.

5. Suggested Vegetables:

   • Cauliflower

   • French beans

   • Chilies

   • Onions