Name: Piccalilli
Cook time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon salt; 1 kilogram mixed vegetables, coarsely chopped; 1 litre (4 cups) white vinegar; 1 cup (220g) white sugar; 1 tablespoon ground turmeric; 1 tablespoon mustard powder; 3 clove garlic, sliced; 4 fresh small red thai chillies halved lengthways; 1/3 cup (75g) cornflour

Ingredients

1 tablespoon salt

1 kilogram mixed vegetables, coarsely chopped

1 litre (4 cups) white vinegar

1 cup (220g) white sugar

1 tablespoon ground turmeric

1 tablespoon mustard powder

3 clove garlic, sliced

4 fresh small red thai chillies halved lengthways

1/3 cup (75g) cornflour

Method

1.Sprinkle salt over vegetables; stand overnight. Rinse under cold water; drain well.

2.Combine vinegar, sugar, turmeric, mustard powder, garlic and chilli in large saucepan. Bring to the boil, add vegetables; simmer, covered, about 5 minutes or until vegetables are just tender.

3.Take ½ cup of liquid from pan and blend with cornflour; stir into pan. Return to the boil; boil about 3 minutes or until thickened.

4.Pour into hot sterilised jars and seal while hot.

5.Store in a cool, dry place for 4 weeks before using.

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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