This is a great and easy recipe for picalilli which is perfect for the end of the summer when there's a glut of beans, cauli and onions. It MUST rest for 3 months at least which is perfect timing for Christmas presents.
To steralise jars easily wash in hot soapy water and rinse in hot water. Place the jars and lids in an oven at approximately 140 C for 15 minutes on their sides. Spoon the hot picalilli into the hot jars and carefully seal with hot lids. When the mixture cools the lids will shrink and pop.
This is great with cold meats or cheeses in the depths of winter and keeps in the fridge once opened for up to a month.
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
- 05 Dec 2011
Ive made my own picalli in January 2011 and used the last of it April 2013,kept in the dark until opened then in the fridge where it sat for 6 months with some being used at the time,it got so much better with age!if I was giving it for Christmas 2013 I would be making it now!Vinegar will preserve for years,I didnt cook any of the veg just cut into very small pieces!They must be well submerged in the sauce in the jars!Brown sugar works well! - 16 Apr 2013