Duk da Piccalilli yana daya daga cikin tsalle-tsalle na Birtaniya, abin mamaki ne cewa asalinsa, ko asali na Piccalilli girke-girke, ya zama wani abu mai ban mamaki. Babu tabbas an haɗa shi da nahiyar Indiya; wasu samfurori sun ce Picicilli ma an san shi kamar Pickle Indiya, kuma irin abincin Indiya kamar Achar ne da aka yi da mustard, vinegar, da kuma gishiri kuma suna ba da launi guda.
Duk abin da asalinsa shine abincin da ake so a Birtaniya da kuma naman alade, naman alade, naman abincin Plowman ko teburin tebur ba cikakke ba tare da fure mai launin rawaya ba. Yana da sauƙi a yi kuma za ta ci gaba da yin watanni da yawa a cikin kwalba.
Abin da Kayi Bukatar
- 4 1/2 gishiri gishiri / 125 grams
- 3 1/2 pints ruwan sanyi / 2 lita
- 10 1/2 ounce farin kabeji florets / 300 grams
- 8 oganci albasa albasa (peeled) / 225 grams
- 8 oganci kokwamba (de-seeded kuma a yanka a cikin manyan chunks) / 225 grams
- 2 teaspoons capers (a brine, drained kuma da kyau rinsed)
- 7 ruwan sanyi na malt vinegar
- 7 ruwa ounce farin giya vinegar
- 1 teaspoon pickling kayan yaji
- 2 oganci caster sugar / 55 grams
- 2 ounce man shanu / 55 grams
- 4 tablespoons duk-manufa gari
- 2 teaspoons
- turmeric
- 1 1/4 teaspoon mustard foda
- black barkono dandana
Yadda za a yi shi
- Da farko, kana bukatar yin salin gishiri. A cikin kwano mai yawa don riƙe ruwa da dukan kayan lambu, ya rushe gishiri cikin ruwa. Ƙara duk kayan kayan lambu da kuma kayan hawan. Sanya farantin a kan kayan lambu don tabbatar da cewa sun zauna a cikin gurasar. Rufe kuma ajiye a cikin firiji don awa 24.
- Sanya biyu vinegars , pickling kayan yaji , da kuma sukari cikin babban bakin karfe kwanon rufi. Ku kawo cikin tafasa, rage zafi kuma ku dafa na mintina 15. Bar zuwa kwantar.
- Kashegari: cire brine da kayan lambu daga firiji, magudana da kuma wanke kayan lambu sosai. Sanya kayan lambu da aka rinsed a cikin kwanon rufi, tare da rufe ruwan sanyi. Ku zo cikin tafasa sa'annan ku rage zafi zuwa m simmer. Cook don minti 10, rage zafi kuma simmer na minti goma, magudana kuma bar zuwa gefe ɗaya.
- A wani kwanon rufi, narke man shanu, ƙara gari da motsawa sosai. Cook a hankali don mintuna 5 kulawa kada ku ƙone gari. Sanya da mai shayar da ruwan inabi kuma a hankali kara zuwa man shanu da gari, dafa don 2 - 3 mintuna ko kuma har sai an yi shuru. Add da turmeric, mustard foda, da kuma baki barkono ke motsa su da kyau. Ya kamata a yanzu samun launin haske, lokacin farin ciki miya.
- Zuba ruwan inabi mai sauƙi a kan kayan lambu da aka tafasa kuma ya motsa da kyau don tabbatar da duk abincin da aka shafe a cikin miya. Zuba cikin kwalba haifuwa da hatimi. Ku kiyaye akalla mako guda kafin a buɗe (zai fi dacewa ya fi tsayi amma jaraba don gwada shi yana da karfi). Da zarar an buɗe kwalba dole a rike shi cikin firiji, ba a bude kwalba ba har tsawon watanni shida a cikin duhu, wuri mai sanyi.