Mustard Pickles / Piccalilli
Mustard Pickles / Piccalilli

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mustard pickles / piccalilli. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mustard Pickles / Piccalilli is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Mustard Pickles / Piccalilli is something that I’ve loved my whole life. They are fine and they look wonderful.

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 it.

The ingredients needed to make Mustard Pickles / Piccalilli:
  1. Make ready 1 kilo vegies (your choice but I use):
  2. Take half cauliflower
  3. Make ready 1 red and 1 green small pepper/capsicum
  4. Make ready 2-3 zucchini and or cucumber
  5. Get 2-3 stalks celery
  6. Make ready 1 onion
  7. Take 1 tbspn mustard powder
  8. Get 1 tbspn curry
  9. Get 1/2 tbspn tumeric
  10. Get chili (I put a pinch of flakes but put more or leave out)
  11. Take salt and pepper
  12. Make ready 1.5 litres water (to soak overnight)
  13. Take 1/4 cup salt (to soak overnight)
  14. Get 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. Take cornflour (if needed)
Steps 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 for 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. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!