You can't beat a dollop of home made piccalilli on your favourite cheese, meats or sandwich!
Sheryl shares her Courgette & Carrot Piccalilli recipe using fresh harvests from her summer garden.
ingredients:
- 3 onions
- 3 carrots (peeled)
- 4 yellow or green courgettes(peeled)
- 1 cooked beetroot (diced)
- 15g root ginger (peeled)
- 5-6 cloves of garlic
- 1/4 cup lemon juice
- 3/4 cup apple cider vinegar
- zest of 1 lemon
- 1 tablespoon salt
- 1 tablespoon mustard powder
- 2 tablespoons of mustard seeds
- 1 teaspoon of peppercorns
- 1 teaspoon curry powder
- 1/2 teaspoon chilli powder
- 1 teaspoon ground ginger
- 2/3 cup white sugar
- 2 heaped teaspoons corn flour
method
- Grate the onions, carrots, courgettes and ginger, and mince or grate the garlic.
- Put into a pan with all the spices, lemon juice & zest and apple cider vinegar.
- Bring to boil and simmer for 15 minutes.
- Add sugar and beetroot and return to the boil and simmer for another 5 minutes.
- Mix corn flour with a little water, stir in and bring back to the boil.
- Bottle in hot sterile jars.
Note: Makes 4 jars.
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