PAM’S PICCALILLI
Prep time 24 hours (leave for 6 weeks)
Servings Makes 6 x 340g jars
2 kg washed, peeled vegetables – select 5 or 6 from the following: cauliflower or
romanesco cauliflower, radish, green beans, cucumbers, courgettes, green or
yellow tomatoes, tomatilloes, carrots, small silver-skinned onions or shallots,
peppers, nasturtium seed pods (Ek het gebruik : uie, rooi geel en groen peppers, baby marrows, wortels, komkommer, blomkool, broccoli, bietjie boontjies, chou-chou, kool – basies enige groente wat jy rou ook kan eet)
100 g salt
60 g cornflour
20 g ground turmeric
20 g English mustard powder
20 g ground ginger
1 tbsp yellow mustard seeds
2 tsp crushed cumin seeds (ek gebruik die poeier)
2 tsp crushed coriander seeds (ek gebruik die poeier
1.2 litres cider vinegar (of gewone wit asyn)
300 g granulated sugar
100 g honey
Cut the veg into small, even, bite-sized pieces. Place in a large colander over a
bowl, and sprinkle with the salt. Mix well, cover with a tea towel and leave in a cool
place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder, ginger, mustard seeds, cumin and
coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar
into a saucepan with the sugar and honey and bring to the boil. Pour a little of the
hot vinegar over the blended spice paste, stir well and return to the pan. Bring
gently to the boil. Boil for 3-4 minutes to allow the spices to release their flavours
into the thickening sauce.
Remove the pan from the heat and carefully fold the well-drained vegetables into
the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately
with vinegar-proof lids. Leave for about 6 weeks before opening. Use within a year.
Recipe and photo submitted by: Petro Borchard
