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Dish of 09 Mar 2010
SWEET PICCALILLI
12 servings
A very popular relish, piccalilli can be eaten with grilled sausages, ham or lamb chops, cold meats or a nice strong cheddar cheese. Serve with a tall glass of ice cold beer.
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1 large cauliflower, divided into small florets
450 ml pickling onions, peeled and quartered
900 gm mixed vegetables (baby marrows, green beans and carrots) cut into 2,5 cm lengths
250 ml (1 cup) salt
2 ½ liters (10 cups) cold water
250 ml (1 cup) sugar
2 garlic cloves, finely chopped
30 ml (2 tablespoons) fresh ginger, finely chopped
15 ml (1 tablespoon) mustard powder
1 liter (4 cups) white wine vinegar
35 gm cake flour
15 ml (1 tablespoon) turmeric
1. Place the vegetables in a large stainless steel or glass container and mix with the salt. Pour over the water, cover with plastic cling wrap and leave to soak for 24 hours.
2. Drain the vegetables and discard the brine. Rinse well in several changes of cold water and drain them thoroughly.
3. Combine the sugar, garlic, ginger, mustard powder and 3 ½ cups of vinegar in a large saucepan and place over medium heat, stirring, until the sugar dissolves. Add the vegetables and bring to the boil. Simmer for 10 minutes until the vegetables are almost tender.
4. Mix the remaining vinegar with the cake flour and turmeric to a smooth paste. Stir into the vegetables and bring to the boil. Simmer, stirring for 5 minutes, until the piccalilli is thick.
5. Spoon the piccalilli into sterilized glass jars and seal. Store in a cool, dark place for at least 2 weeks. Use within 1 year.
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