Step-by-Step Guide to Make Award-winning Mustard Pickles / Piccalilli

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, mustard pickles / piccalilli. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mustard Pickles / Piccalilli is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mustard Pickles / Piccalilli is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Get 1 kilo vegies (your choice but I use):
2. Prepare half cauliflower
3. Get 1 red and 1 green small pepper/capsicum
4. Get 2-3 zucchini and or cucumber
5. Make ready 2-3 stalks celery
6. Make ready 1 onion
7. Prepare 1 tbspn mustard powder
8. Prepare 1 tbspn curry
9. Make ready 1/2 tbspn tumeric
10. Prepare chili (I put a pinch of flakes but put more or leave out)
11. Get salt and pepper
12. Get 1.5 litres water (to soak overnight)
13. Get 1/4 cup salt (to soak overnight)
14. Make ready 750 ml vinegar, white or cider. Cheap white vinegar works fine
15. Take 1-1.5 cups sugar
16. Take 1/2 tspn rock or sea salt
17. Get 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 exceptional food mustard pickles / piccalilli recipe. Thank you very much for reading. I am sure you will make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!