Piccalittle? Piccalot.
Sustenance
03 - 12 - 24
Turn your fridge's rag-ends into gold with this tangy, zesty condiment loaded with gut-loving fibre, antioxidants, and probiotics.
In a systematic review of 40 randomised clinical trials*, probiotics deactivated by heat, still offered benefits similar to those of live probiotics. Therefore, we suggest you slather this vibrant little jar full of pickled summer veggies and warming spices onto everything from your cheese and crackers to your roast chook.
Offering two complementary forces, our flavourful and bright Piccalilli will activate the senses while also improving your system's micro-flora.
Ingredients
½ head of cauliflower
2 shallots or red onions
1 red pepper, cut into chunks
2 corn cobs or 1 cup frozen corn
600ml Apple Cider Vinegar
100g coconut sugar – or to taste
2 tbsp black or yellow mustard seeds
3 tbsp. English mustard powder
1 tsp turmeric
2 tsp coriander seeds
2 tsp cumin seeds
1 tbsp. tapioca flour
2 bay leaves
2 tbsp. sea salt
INGRDIENTS
½ head of cauliflower
2 shallots or red onions
1 red pepper, cut into chunks
2 corn cobs or 1 cup frozen corn
600ml Apple Cider Vinegar
100g coconut sugar – or to taste
2 tbsp black or yellow mustard seeds
3 tbsp. English mustard powder
1 tsp turmeric
2 tsp coriander seeds
2 tsp cumin seeds
1 tbsp. tapioca flour
2 bay leaves
2 tbsp. sea salt
METHOD
Put the vegetables in a bowl and toss with 2 tbsp sea salt. Leave covered at room temperature for 4 hours. Drain the veg and rinse well under cold water. Drain well.
Put 100ml of vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and tapioca flour. Mix well to make a paste.
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 minutes until the mixture thickens.
Fold in the drained veg, heat for 1 minute taking the edge off the vege but still retaining its bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Keep in the fridge.
