Piccalilli

Recipe by Nelly
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 3/4 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
  • Cover and leave overnight.
  • Drain and rinse the vegetables under RUNNING cold water.
  • Dry.
  • Put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
  • Bring to the boil and simmer till just tender.
  • (Not soggy!) Mix the cornflour with the rest of the vinegar and add to the pan.
  • Mix together and simmer for 5 minutes.
  • Turn into hot sterilised jars, seal and cool.
  • Store for 3 months in a cool, dark cupboard before eating.
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