Piccallie

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 2 2/3 kg vegetables (cauliflower sprigs, baby onions, cucumber or gherkin, baby green tomatoes, runner beans, etc)
• 1 1/4 liters vinegar (2 pints)
• 450 g salt
• 40 g cornflour or 40 g plain flour
• 160 g sugar
• 25 g dry mustard
• 25 g ground ginger
• 15 g turmeric

Recipe

• 1 clean and prepare the vegetables.
• 2 spread the vegetables over a large dish and sprinkle with the salt.
• 3 place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
• 4 drain, wash and rinse the vegetables.
• 5 place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.
• 6 add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.
• 7 (the level of crispiness depends on personal choice, the vegetables will soften further after pickling).
• 8 mix the flour with the remaining vinegar and add to the saucepan.
• 9 bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.
• 10 pot and seal.
• 11 leave for 6 - 8 weeks to allow the flavour to mature.