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LOCATION: Recipes >> Preserving >> Picalilli 01

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PICALILLI
Makes 5lb

8 oz French beans cut into 1" pices
1 lb small onions or shallots, roughly chopped
1 lb courgettes (zuchini) sliced crossways
1 cucumber peeled and diced
1 small marrow peeled seeded and diced
2 cauliflowers divided into florets
3 oz salt

2 imp. pts distilled white or white wine vinegar
1 oz pickling spice
1 tblsp turmeric
1 tblsp mustard powder
1 tblsp ground ginger
1 tblsp cornflour
8 oz demerara sugar

Place the prepared vegetables in a bowl, sprinkle with salt cover
and leave overnight.

Rinse the vegetables under cold water and drain. Pour 1 1/2 pints
of the vinegar into a large heavy based saucepan with the pickling
spice. Bring to the boil and boil for 5 minutes. Strain and return
the vinegar to the pan. Bring to the boil and add the vegetables.
Simmer for 10 minutes.

Cool and pour into dry sterilised jars. Cover with a non-metalic
lid and store in cool dark dry place. Keeps for six months.

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