Piccallie - cooking recipe

Ingredients

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

Preparation

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.