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Street Kitchen Piccalilli

vb994962 BSK Festive 4 of 15
vb994962 BSK Festive 4 of 15

Cooking instructions

  1. Salt the cauliflower and button onions, leave for 24hrs, rinse thoroughly and dry well.
  2. Salt the cucumbers for 20 minutes rinse and dry. 
  3. Meanwhile boil the vinegars with the chopped chilli, and allow to infuse for 30 minutes and then pass. 
  4. Combine all the dry ingredients and make a paste with a little of the vinegar. 
  5. Re-boil the remaining vinegar and add the paste whisking continually and cook for 5 minutes until thickened. 
  6. Pour over the veg and allow to cool. 
  7. Put in sterilised jars and allow to mature (min 1 month).

 

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