Simple Way to Make Favorite Mustard Pickles / Piccalilli

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Any-night-of-the-week Mustard Pickles / Piccalilli. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mustard Pickles / Piccalilli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mustard Pickles / Piccalilli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mustard Pickles / Piccalilli is 3x pint jars. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mustard Pickles / Piccalilli estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few components. You can have Mustard Pickles / Piccalilli using 17 ingredients and 8 steps. Here is how you cook it.

I have been using this recipe for a long time. It is very easy to adjust to your own taste and you can use any vegies you prefer. This amount here makes about 3 pint jars of pickle. Good for cheese and crackers, sandwhich spread and goes great with corned beef. In this recipe I used cauliflower, zucchini, red and green pepper/capsicum, celery and onion.

Ingredients and spices that need to be Get to make Mustard Pickles / Piccalilli:

1. 1 kilo vegies (your choice but I use):
2. half cauliflower
3. 1 red and 1 green small pepper/capsicum
4. 2-3 zucchini and or cucumber
5. 2-3 stalks celery
6. 1 onion
7. 1 tbspn mustard powder
8. 1 tbspn curry
9. 1/2 tbspn tumeric
10. chili (I put a pinch of flakes but put more or leave out)
11. salt and pepper
12. 1.5 litres water (to soak overnight)
13. 1/4 cup salt (to soak overnight)
14. 750 ml vinegar, white or cider. Cheap white vinegar works fine
15. 1-1.5 cups sugar
16. 1/2 tspn rock or sea salt
17. cornflour (if needed)

Instructions to make 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.

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So that is going to wrap it up for this exceptional food How to Make Any-night-of-the-week Mustard Pickles / Piccalilli. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!