Piccalili

Ingredients

• gherkins
• French beans
• cauliflower
• carrots
• onions
• capsicums
• white cabbage
• celery
• 1/2 gallon vinegar
• 2 ounces ginger
• 1 ounce whole black pepper
• 1 ounce whole allspice
• 1 ounce bruised chillies
• 3 ounces shallots
• 1 ounce garlic
• 2 ounces flour of mustard
• 1 ounce turmeric

Instructions

1. Pickle gherkins, French beans, and cauliflower separately, as already directed.
2. The other vegetables used are carrots, onions, capsicums, white cabbage, celery, and indeed almost any kind may be put into this pickle, except walnuts and red cabbage.
3. They must be cut in small pieces and soaked in brine, the carrots only requiring to be boiled in it to make them tender.
4. Then prepare a liquor as follows: into half a gallon of vinegar put two ounces of ginger, one ounce of whole black pepper, one ounce of whole allspice, one ounce of bruised chillies, three ounces of shalots, and one ounce of garlic, and boil together nearly twenty minutes.
5. Mix a little of it in a basin with two ounces of flour of mustard and one ounce of turmeric, and stir it in gradually with the rest.
6. Then pour the liquor over the vegetables.