Piccalili

Ingredients

• gherkins
• French beans
• cauliflower
• carrots
• onions
• capsicums
• white cabbage
• celery
• 0.5 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 the gherkins, French beans, and cauliflower separately according to directions given elsewhere in the text. Cut carrots, onions, capsicums, white cabbage, celery, and any other suitable vegetables into small pieces and soak them in brine. Boil the carrots in the brine until tender.
2. Prepare the pickling liquor by combining half a gallon of vinegar with two ounces of ginger, one ounce of whole black pepper, one ounce of whole allspice, one ounce of bruised chillies, three ounces of shallots, and one ounce of garlic. Boil this mixture together for nearly twenty minutes.
3. In a separate basin, mix two ounces of mustard flour and one ounce of turmeric with a little of the hot liquor, stirring until smooth. Gradually stir this mixture back into the rest of the liquor.
4. Pour the completed liquor over all the vegetables. Note: walnuts and red cabbage should not be used in this pickle.