Piccallie Recipe

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Ingredients:

Serving

2 2/3 kg vegetables ( cauliflower sprigs, baby onions , cucumber or gherkin , baby green tomatoes, runner beans , etc)
1 1/4 liters white vinegar (2 pints)
450 g salt
40 g cornflour or 40 g plain flour
160 g sugar
25 g dry mustard
25 g ground ginger
15 g turmeric

Directions:

Clean and prepare the vegetables.
Spread the vegetables over a large dish and sprinkle with the salt.
Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
Drain, wash and rinse the vegetables.
Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.
Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.
(The level of crispiness depends on personal choice, the vegetables will soften further after pickling).
Mix the flour with the remaining vinegar and add to the saucepan.
Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.
Pot and seal.
Leave for 6 - 8 weeks to allow the flavour to mature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.48 Kcal (952 kJ)
Calories from fat	22.39 Kcal
		% Daily Value*
Total Fat	2.49g	4%
Sodium	14665.1mg	611%
Potassium	519.64mg	11%
Total Carbs	46.35g	15%
Sugars	13.17g	53%
Dietary Fiber	9.27g	37%
Protein	6.93g	14%
Vitamin C	22.7mg	38%
Iron	2.8mg	16%
Calcium	73.4mg	7%

Amount Per 100 g
Calories	62.93 Kcal (263 kJ)
Calories from fat	6.19 Kcal
		% Daily Value*
Total Fat	0.69g	4%
Sodium	4056.97mg	611%
Potassium	143.75mg	11%
Total Carbs	12.82g	15%
Sugars	3.64g	53%
Dietary Fiber	2.56g	37%
Protein	1.92g	14%
Vitamin C	6.3mg	38%
Iron	0.8mg	16%
Calcium	20.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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