Piccallie

A lovely "sauce" to put on pork sammies! Got this recipe from "foody" on the net! Tried and tested and delicious.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 3 jars

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 40  g plain flour
• 160  g sugar
• 25  g dry mustard
• 25  g ground ginger
• 15  g turmeric

Directions

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.