PIQUANT PICCALILLI
All kinds of vegetables may be used, Email onions, shallots, cauliflower (cut in sprig3>, marrow (cut in cubes), peeled cucumber, ( nasturtium seeds, kidney beans. Enough vinegar will be required to 'cover prepared vegetables well, and to every quart of vinegar you will require loz. of dry mustard, \oz. of turmeric powder, 2oz. castor sugar, one teaspoon mixed spices (to be tied in a bag), one teaspoon cornflour. ~ Put the prepared vegetables in a bowl and sprinkle with salt (one heaped teaspoon to every quart of vegetable), «nd leave for twenty-four hours. Mix 'turmeric and mustard with vinegar and put into preserving pan, with sugar, and spices in bag. Boil for minutes, remove spices and stir in cornflour blended with a little vinegar. (Turn into dry, warm jars and seal.
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Bibliographic details
New Zealand Herald, Volume LXXIII, Issue 22356, 29 February 1936, Page 7 (Supplement)
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131PIQUANT PICCALILLI New Zealand Herald, Volume LXXIII, Issue 22356, 29 February 1936, Page 7 (Supplement)
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