PICCALILLI

NZ Gardener - Gifts from the Gardens - - Preserves -

In­gre­di­ents: • 2 cauliflow­ers, bro­ken into small flo­rets • 2 onions, diced • 2 large cu­cum­bers, peeled, seeded, diced • 2 ta­ble­spoons salt • 3 cups cider vine­gar • 1 cup malt vine­gar • 2 cups sugar • 3 ta­ble­spoons pick­ling spice • ¼ cup corn­flour • 2 ta­ble­spoons mus­tard pow­der

• 2 tea­spoons ground turmeric. Put cau­li­flower, onion and cu­cum­ber in bowl and sprin­kle with salt. Cover with a clean tea towel and stand overnight. The next day, pour off liq­uid and put veges in large saucepan. Add vine­gars, sugar and spice (tied in muslin bag) and 1½ cups wa­ter. Stir over high heat un­til sugar dis­solves. Re­duce heat and sim­mer for 15 min­utes. Re­move spice bag. Put corn­flour, mus­tard and turmeric in small bowl. Whisk in ½ cup wa­ter. Add to the veges and stir well. Sim­mer for 5 min­utes or un­til thick­ened. Spoon hot pickle into ster­ilised jars and seal im­me­di­ately. Store for 3 weeks be­fore open­ing.

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