Mustard Pickles / Piccalilli
Mustard Pickles / Piccalilli

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mustard pickles / piccalilli. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mustard Pickles / Piccalilli is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Mustard Pickles / Piccalilli is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mustard Pickles / Piccalilli:
  1. Prepare 1 kilo vegies (your choice but I use):
  2. Prepare half cauliflower
  3. Prepare 1 red and 1 green small pepper/capsicum
  4. Make ready 2-3 zucchini and or cucumber
  5. Take 2-3 stalks celery
  6. Get 1 onion
  7. Prepare 1 tbspn mustard powder
  8. Get 1 tbspn curry
  9. Take 1/2 tbspn tumeric
  10. Make ready chili (I put a pinch of flakes but put more or leave out)
  11. Make ready salt and pepper
  12. Prepare 1.5 litres water (to soak overnight)
  13. Make ready 1/4 cup salt (to soak overnight)
  14. Take 750 ml vinegar, white or cider. Cheap white vinegar works fine
  15. Take 1-1.5 cups sugar
  16. Make ready 1/2 tspn rock or sea salt
  17. Prepare cornflour (if needed)
Instructions to make Mustard Pickles / Piccalilli:
  1. Dissolve 1/4 cup salt in 1.5 litres of water. Large bowl.
  2. Finely chop all vegies and place in bowl of salted water. Leave 12 hours or overnight.
  3. Drain well and rinse then place in pot with 1 litre fresh water and 1/2 tspn salt.
  4. Simmer til tender, about 20 minutes then drain and put aside.
  5. In pot put vinegar and sugar. Bring to boil to dissolve then add the mustard, curry, tumeric, chili, salt and pepper.
  6. Cook until reduced and thicken or mix in a paste of cornflour and water until quite thick. Once cooled it does set some more.
  7. When done, add the vegies and mix it all in.
  8. 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 this up with this special food mustard pickles / piccalilli recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!