Mustard Pickles / Piccalilli
Mustard Pickles / Piccalilli

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, mustard pickles / piccalilli. One of my favorites. For mine, I’m gonna 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 is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Mustard Pickles / Piccalilli is something that I have loved my entire life. They are fine and they look fantastic.

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 prepare a few components. 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:
  1. Make ready 1 kilo vegies (your choice but I use):
  2. Make ready half cauliflower
  3. Prepare 1 red and 1 green small pepper/capsicum
  4. Take 2-3 zucchini and or cucumber
  5. Prepare 2-3 stalks celery
  6. Take 1 onion
  7. Take 1 tbspn mustard powder
  8. Take 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. Make ready salt and pepper
  12. Prepare 1.5 litres water (to soak overnight)
  13. Take 1/4 cup salt (to soak overnight)
  14. Prepare 750 ml vinegar, white or cider. Cheap white vinegar works fine
  15. Make ready 1-1.5 cups sugar
  16. Prepare 1/2 tspn rock or sea salt
  17. Prepare 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:
  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.

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 exceptional food mustard pickles / piccalilli recipe. Thanks so much for reading. I’m confident that you can make this at home. There is 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!