Recipe

Piccalilli

May 31, 1976 2:00pm
  • 25 mins cooking
  • Makes 8 Item
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Ingredients

Piccalilli
  • 1 tablespoon salt
  • 1 kilogram mixed vegetables, coarsely chopped
  • 1 litre (4 cups) white vinegar
  • 1 cup (220g) white sugar
  • 1 tablespoon ground turmeric
  • 1 tablespoon mustard powder
  • 3 clove garlic, sliced
  • 4 fresh small red thai chillies halved lengthways
  • 1/3 cup (75g) cornflour

Method

Piccalilli
  • 1
    Sprinkle salt over vegetables; stand overnight. Rinse under cold water; drain well.
  • 2
    Combine vinegar, sugar, turmeric, mustard powder, garlic and chilli in large saucepan. Bring to the boil, add vegetables; simmer, covered, about 5 minutes or until vegetables are just tender.
  • 3
    Take ½ cup of liquid from pan and blend with cornflour; stir into pan. Return to the boil; boil about 3 minutes or until thickened.
  • 4
    Pour into hot sterilised jars and seal while hot.
  • 5
    Store in a cool, dry place for 4 weeks before using.

Notes

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling.

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