Recipe of Speedy Mustard Pickles / Piccalilli

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, mustard pickles / piccalilli. It is one of my favorites. This time, 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 recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Mustard Pickles / Piccalilli is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Mustard Pickles / Piccalilli:

1. Get 1 kilo vegies (your choice but I use):
2. Make ready half cauliflower
3. Get 1 red and 1 green small pepper/capsicum
4. Prepare 2-3 zucchini and or cucumber
5. Take 2-3 stalks celery
6. Take 1 onion
7. Take 1 tbspn mustard powder
8. Get 1 tbspn curry
9. Prepare 1/2 tbspn tumeric
10. Make ready chili (I put a pinch of flakes but put more or leave out)
11. Make ready salt and pepper
12. Get 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. Get 1/2 tspn rock or sea salt
17. Get cornflour (if needed)

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.

So that’s going to wrap this up for this exceptional food mustard pickles / piccalilli recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!