A great use of Karkalla (Carpobrotus rossii – native pigface) leaves. The pickled leaves can be used in salads, on sandwiches, cheese platters etc
1/2 cup white vinegar
1/2 cup water
2 tablespoons caster sugar
1 tablespoon of mustard seeds
2 cups of karkalla leaves (tender new shoots work best)
Combine the vinegar, sugar, mustard seeds and ½ cup water in a saucepan. Bring to the boil, remove from heat and leave for a few minutes for the mustard to infuse. Add the karkalla to the pickling liquid, being sure all are covered with it. Allow to sit for at least half an hour or overnight if possible before use. Store in a sterilised jar if not using immediately, will keep for 2 to 3 weeks.
Carpobrotus rossii is a hardy Australian native succulent.