Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, mustard pickles / piccalilli. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mustard Pickles / Piccalilli is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Mustard Pickles / Piccalilli is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mustard Pickles / Piccalilli:
- Take 1 kilo vegies (your choice but I use):
- Take half cauliflower
- Make ready 1 red and 1 green small pepper/capsicum
- Make ready 2-3 zucchini and or cucumber
- Take 2-3 stalks celery
- Prepare 1 onion
- Get 1 tbspn mustard powder
- Get 1 tbspn curry
- Prepare 1/2 tbspn tumeric
- Take chili (I put a pinch of flakes but put more or leave out)
- Make ready salt and pepper
- Prepare 1.5 litres water (to soak overnight)
- Get 1/4 cup salt (to soak overnight)
- Take 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Take 1-1.5 cups sugar
- Prepare 1/2 tspn rock or sea salt
- Get cornflour (if needed)
Instructions to make Mustard Pickles / Piccalilli:
- Dissolve 1/4 cup salt in 1.5 litres of water. Large bowl.
- Finely chop all vegies and place in bowl of salted water. Leave 12 hours or overnight.
- Drain well and rinse then place in pot with 1 litre fresh water and 1/2 tspn salt.
- Simmer til tender, about 20 minutes then drain and put aside.
- In pot put vinegar and sugar. Bring to boil to dissolve then add the mustard, curry, tumeric, chili, salt and pepper.
- Cook until reduced and thicken or mix in a paste of cornflour and water until quite thick. Once cooled it does set some more.
- When done, add the vegies and mix it all in.
- The pickle is now ready. Place in clean jars and if canning, water bath for 10 minutes. Or just put it into the fridge. When canned this pickle will sit on the shelf for at least 1 year.
So that is going to wrap it up for this special food mustard pickles / piccalilli recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
