Picalilli
- 1 x 1litre glass jar
- 500g vegs - cauliflower, broccoli, green beans, romanesco, tomatoes, capsicum, onions, nasturtium 'seeds'
- 500mls water
- 20gm salt (celtic, pink himalayan or unrefined sea salt)
- Piece of ginger - peeled and grated
- 1 tsp each cumin, coriander and fennel seeds
- 1/2 tsp turmeric
- 1/2 ground cinnamon
- 1/4 tsp cayenne or chilli powder
- 1 tbsp cornflour
- 4-6 tbsp maple syrup or honey
- 1-2 bayleaf or grape/fig/raspberry/horseradish leaf
- Wash out the jar either in dishwasher or with hot soapy water.
- Cut all the vegs into small pieces of bite size.
- Make the brine by dissolving the salt in the water. Use warm or cold water.
- Place all the vegs and the brine in a large bowl. Cover with a clean cloth and leave overnight or a minimum of 12 hours.
- Next day, drain the brine from the bowl and keep the brine aside for later use.
- In a small bowl mix the spices, ginger and cornflour with maple syrup or honey to make a paste.
- Stir this paste through the vegs and then do a taste test. Adjust to your liking.
- Pack all the vegs with the paste into the jar leaving some space for fermentation as it does expand during the process. Usually up to the shoulder of the jar is enough. Pour the brine over the vegs making sure all air bubbles are released.
- Add a few of the leaves on top. Place a knife down the side of the jar to let air escape if you see bubbles of air in the jar.
- Put the lid on and screw down. Place jar on a dish or plate to catch the overflow.
- Keep on the bench at room temperature for 2 weeks. Release lid occasionally to let gas escape. The liquid will become cloudy which is normal. There will be bubbles in the jar which is the fermentation process taking place.
- Taste the pickle then if it's to your liking place in the refrigerator for storage where it will keep for several months.
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