Sheryl's Courgette & Carrot Piccalilli

You can't beat a dollop of home made piccalilli on your favourite cheese, meats or sandwich! 

Sheryl shares her Courgette & Carrot Piccalilli recipe using fresh harvests from her summer garden. 

ingredients:

  • 3 onions
  • 3 carrots (peeled)
  • 4 yellow or green courgettes(peeled)
  • 1 cooked beetroot (diced)
  • 15g root ginger (peeled)
  • 5-6 cloves of garlic 
  • 1/4 cup lemon juice
  • 3/4 cup apple cider vinegar
  • zest of 1 lemon
  • 1 tablespoon salt
  • 1 tablespoon mustard powder
  • 2 tablespoons of mustard seeds
  • 1 teaspoon of peppercorns
  • 1 teaspoon curry powder
  • 1/2 teaspoon chilli powder
  • 1 teaspoon ground ginger
  • 2/3 cup white sugar
  • 2 heaped teaspoons corn flour

method 

  1. Grate the onions, carrots, courgettes and ginger, and mince or grate the garlic.
  2. Put into a pan with all the spices, lemon juice & zest and apple cider vinegar.
  3. Bring to boil and simmer for 15 minutes.
  4. Add sugar and beetroot and return to the boil and simmer for another 5 minutes.
  5. Mix corn flour with a little water, stir in and bring back to the boil.
  6. Bottle in hot sterile jars. 

Note: Makes 4 jars.

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