Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mustard pickles / piccalilli. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Mustard Pickles / Piccalilli is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Mustard Pickles / Piccalilli is something which I have loved my whole life.
Delia's English Mustard Pickle (Piccalilli) recipe. Fill to the top and seal with sterilised lids. Piccalilli is a British, mustard flavored, mixed pickle creation.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mustard Pickles / Piccalilli:
- Make ready 1 kilo vegies (your choice but I use):
- Get half cauliflower
- Make ready 1 red and 1 green small pepper/capsicum
- Make ready 2-3 zucchini and or cucumber
- Get 2-3 stalks celery
- Get 1 onion
- Take 1 tbspn mustard powder
- Make ready 1 tbspn curry
- Take 1/2 tbspn tumeric
- Make ready chili (I put a pinch of flakes but put more or leave out)
- Make ready salt and pepper
- Make ready 1.5 litres water (to soak overnight)
- Take 1/4 cup salt (to soak overnight)
- Prepare 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Prepare 1-1.5 cups sugar
- Get 1/2 tspn rock or sea salt
- Get cornflour (if needed)
Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed. I like my mustard pickles a little softer then most. I would also add a little more mustard powder because. These old-fashioned mustard pickles come straight from Great-Grandma's recipe and are a must!
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.
This mustard pickle recipe is an easy canning one and can be. This is the best piccalilli recipe - pile it onto your plate with a ploughman's, or spice up ham and colcannon with a generous dollop. Mustard piccalilli with sugar and sweetener. I hadn't had mustard pickle for many years, this brought back the memories of my mum's mustard pickles, absolutely love them. ADD YOUR REVIEW. "My grandmother always served mustard pickles.
So that is going to wrap it up with this special food mustard pickles / piccalilli recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
