Now, get that glow-in-the-dark stuff you can buy in supermarkets out of your head. This is the real stuff. This is the ultimate. The best picallili ever.Katrina from Windsor Deli over in Australia and I got into a little Twitter conversation about jams, chutneys etc and she very sweetly sent me jams, cordial and picallili all the way from Australia for me to try. Isn’t she the sweetest? When I tasted her food I knew she’d have to share it with you.What with berries being out of season on this side of the planet, jam was out, so I asked her to share her delicious picallili which I believe will be the perfect accompaniment to turkey on boxing day. So you lot, get making it for Christmas gifts because this is the perfect homemade Christmas present.
How To Make Picallili
1kg mixed vegetables, cauliflower, cucumber and onion (thirds of each), finely chopped 3 cloves garlic, crushed ¼ cup salt 3 cups sugar 2 ½ cups white vinegar 3 ½ tsp mustard powder 2 ½ tsp ground turmeric 1 dessert spoon cornflour
Place mixed vegetables, onions, garlic and in a large bowl, add salt and mix well. Leave to stand overnight. Drain well. Combine sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil. Stirring until the sugar is dissolved. Add vegetables and boil for 40 minutes. Take out 1 cup of liquid from the pot and mix it with cornflour. Add back to the pot. Spoon into warm sterilized bottles and seal. The picallili is ready to eat after 1 week. Store in a cool, dry and dark place for up to 1 year.Makes 1.5 litres Based on A Year in a Bottle by Sally Wise . .See, easy peasy isn’t it? If you try it, please do let us know. I can promise you, it’s quite delicious.