Mustard Pickles / Piccalilli
Mustard Pickles / Piccalilli

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mustard pickles / piccalilli. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we have to first prepare a few components. You can cook mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mustard Pickles / Piccalilli:
  1. Take 1 kilo vegies (your choice but I use):
  2. Take half cauliflower
  3. Make ready 1 red and 1 green small pepper/capsicum
  4. Prepare 2-3 zucchini and or cucumber
  5. Make ready 2-3 stalks celery
  6. Prepare 1 onion
  7. Make ready 1 tbspn mustard powder
  8. Take 1 tbspn curry
  9. Make ready 1/2 tbspn tumeric
  10. Get chili (I put a pinch of flakes but put more or leave out)
  11. Get salt and pepper
  12. Make ready 1.5 litres water (to soak overnight)
  13. Prepare 1/4 cup salt (to soak overnight)
  14. Take 750 ml vinegar, white or cider. Cheap white vinegar works fine
  15. Prepare 1-1.5 cups sugar
  16. Take 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 this up for 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. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!