A PICKLE RECIPE.

Manawatu Standard, Volume LVII, Issue 51, 30 January 1937, Page 13

A PICKLE RECIPE.

PICCALILLI. A quart of raw vegetables—small onions, tiny sprigs of cauliflower, cubes of marrow rind cucumber, slices of French or runner beans, etc. A quart of water, a cupful of salt, three tablespoonsful of flour, a tablespoon of mild curry powder, a dessertspoonful of ground ginger, a dessertspoonful of whole allspice, 4oz of brown sugar, two tablespoonsful of mustard, three pints of vinegar. Dissolve salt in water and soak vegetables 24 hours; strain brine into a saucepan and heat to boiling point; add vegetables and simmer for five minutes, skimming well, pour away brine, leaving vegetables in colander. Blix together all dry ingredients, except mustard; stir this to a paste in a little vinegar. Boil rest, of vinegar, stir in the flour, etc., and simmer a few minutes, stirring all the time until it is fairly thick; add mustard, and mix well in. Let the piccalilli sauce cool a little, then pack the vegetables—mixing them well—in glass jars and fill up with sauce, letting it come above the vegetables When cold, cork and seal.