very OT. Recipe wanted.

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Date Joined Mar 2010
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   Posted 9/9/2010 6:45 AM (GMT -7)   
We have such a diverse and knowledgable group here I figured where better to ask yeah .  I have been searching literally for 2 years for a recipe for cha cha / picalilli made with leftover garden veggies.  The kind I want is not like a relish but more chunky with a thick syrupy juice.  What I had years ago took around 2 weeks to ferment and was so good.  The guy wouldn't give me the recipe mad
Last year I tried to make the "juice" thick with cornstarch and it looked yucky but tasted good but was not what I was looking for.  What I had years ago was so good to dip bread in.  I am running out of time as fall is closing in.  I don't want the vinegar / dill type........what I want is more garlic tasting
Anyone out there have an old family recipe that they would share?  Thanks in advance if anyone can help me out

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Date Joined Jul 2008
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   Posted 9/9/2010 11:33 AM (GMT -7)   
I do not have the recipe, but saw on Good Eats that Okra is used to thicken gumbo. Maybe that would work.

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Date Joined Jan 2010
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   Posted 9/9/2010 11:44 AM (GMT -7)   
GSDgirl, this is a recipe that my grandmother used to make hers...not sure if it's what you're looking for. I've never made it myself, but it's in a Microsoft Word recipe document from my birthmom - she's typed up a lot of recipes.

450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
340g/12oz coarse rock salt
750ml/1¼ pint white malt vinegar
1 tbsp each dried English mustard, ground ginger and ground turmeric
1 tbsp whole yellow mustard seeds
2 cloves garlic, chopped
175g/6oz light muscovado sugar (my Bmom said she always used regular brown sugar when she made hers so it's up to you)
2-3 tbsp cornflour

warm large sterilised jam jars with screw tops - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.

1. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
2. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
3. Drain the vegetables and add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.
4. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.
5. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.

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Date Joined Mar 2010
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   Posted 9/9/2010 5:23 PM (GMT -7)   
Thank You Pam!!! I have been looking for a syrupy recipe for 2 years. Last year I used cornstarch to thicken it and it looked rather gross. Tasted good but didn't look so nice.

I know there is exactly the recipe out there but I can't find it
Denise from Pittsburgh, Pa
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