Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, mustard pickles / piccalilli. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mustard Pickles / Piccalilli is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Mustard Pickles / Piccalilli is something that I’ve loved my whole life. They’re nice and they look wonderful.
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 must first prepare a few ingredients. You can cook mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mustard Pickles / Piccalilli:
- Get 1 kilo vegies (your choice but I use):
- Take half cauliflower
- Get 1 red and 1 green small pepper/capsicum
- Prepare 2-3 zucchini and or cucumber
- Prepare 2-3 stalks celery
- Get 1 onion
- Prepare 1 tbspn mustard powder
- Prepare 1 tbspn curry
- Get 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)
- Get 1/4 cup salt (to soak overnight)
- Get 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Make ready 1-1.5 cups sugar
- Make ready 1/2 tspn rock or sea salt
- Make ready 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!
Steps 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. Piccalilli or mustard pickle is an English interpretation of South Asian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably. (piccalillis). (British) A yellow pickle made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
So that is going to wrap this up for this special food mustard pickles / piccalilli recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
