Mustard Pickles / Piccalilli
Mustard Pickles / Piccalilli

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mustard pickles / piccalilli. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Mustard Pickles / Piccalilli is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Mustard Pickles / Piccalilli is something that I’ve 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:
  1. Take 1 kilo vegies (your choice but I use):
  2. Get half cauliflower
  3. Prepare 1 red and 1 green small pepper/capsicum
  4. Take 2-3 zucchini and or cucumber
  5. Take 2-3 stalks celery
  6. Prepare 1 onion
  7. Make ready 1 tbspn mustard powder
  8. Prepare 1 tbspn curry
  9. Prepare 1/2 tbspn tumeric
  10. Get chili (I put a pinch of flakes but put more or leave out)
  11. Make ready salt and pepper
  12. Make ready 1.5 litres water (to soak overnight)
  13. Take 1/4 cup salt (to soak overnight)
  14. Make ready 750 ml vinegar, white or cider. Cheap white vinegar works fine
  15. Prepare 1-1.5 cups sugar
  16. Get 1/2 tspn rock or sea salt
  17. Get 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’s going to wrap it up with this special food mustard pickles / piccalilli recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!