Piccallie

Ingredients

• 2 2/3 kg vegetables (Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin, Baby Green Tomatoes, Runner beans, etc)
• 1 1/4 liters white vinegar (2 pints)
• 450 g salt
• 40 g cornflour or plain flour
• 160 g sugar
• 25 g dry mustard
• 25 g ground ginger
• 15 g turmeric

Directions

1. 1

   Clean and prepare the vegetables.

2. 2

   Spread the vegetables over a large dish and sprinkle with the salt.

3. 3

   Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.

4. 4

   Drain, wash and rinse the vegetables.

5. 5

   Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.

6. 6

   Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.

7. 7

   (The level of crispiness depends on personal choice, the vegetables will soften further after pickling).

8. 8

   Mix the flour with the remaining vinegar and add to the saucepan.

9. 9

   Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.

10. 10

    Pot and seal.

11. 11

    Leave for 6 - 8 weeks to allow the flavour to mature.