Piccallie

Directions

1. 1
   Clean and prepare the vegetables.
2. 2
   Spread the vegetables over a large dish and sprinkle with the salt.
3. 3
   Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
4. 4
   Drain, wash and rinse the vegetables.
5. 5
   Place most of the vinegar, the sugar and spices into a large saucepan, heat gently until the sugar has dissolved.
6. 6
   Add the vegetables and simmer gently until the required texture is attained, the vegetables should be crispy and not overcooked.
7. 7
   (The level of crispiness depends on personal choice, the vegetables will soften further after pickling).
8. 8
   Mix the flour with the remaining vinegar and add to the saucepan.
9. 9
   Bring to the boil and simmer gently for 2 - 3 minutes to cook the flour.
10. 10
    Pot and seal.
11. 11
    Leave for 6 - 8 weeks to allow the flavour to mature.