Piccallili

Ingredients

  • 500g zucchini
  • 125g green beans
  • 800g cauliflower, broken into small flowerettes
  • 500g pickling onions
  • 250g cooking apples
  • ½ cup salt
  • 3 fresh red or green chillies
  • 2.5cm piece fresh ginger, chopped
  • 1 bottle Wild’s Ezy-Sauce
  • 5 cups water
  • ½ cup sugar
  • ¼ cup dry mustard
  • 1 tablespoon turmeric
  • 3 tablespoons cornflour

Method

Cut vegetables and apples into 1cm-2.5cm pieces. Arrange in a large shallow dish, sprinkle with salt, cover and stand overnight. Rinse vegetables thoroughly with water and pat dry. Tie chillies and ginger in a small square of muslin. Add to a large saucepan with Wild’s Ezy-Sauce and 4 cups of water. Simmer for 20 minutes. Remove the muslin bag. Add the vegetables and sugar. Simmer for a further 20 minutes.

Mix the dry mustard, turmeric and cornflour with remaining water to make a smooth paste. Stir into the pan until mixture boils.

Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes approx. 3 litres.

Serving Suggestion: best accompanied with corned beef, ham, beef, pork or cheese.