Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mustard pickles / piccalilli. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Now, take the lid off and stir in the cucumber, beans sugar and garlic. Piccalilli or mustard pickle is a British interpretation of South Asian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably. Piccalilli is a British, mustard flavored, mixed pickle creation.
Mustard Pickles / Piccalilli is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Mustard Pickles / Piccalilli is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Take 1 kilo vegies (your choice but I use):
- Prepare half cauliflower
- Take 1 red and 1 green small pepper/capsicum
- Prepare 2-3 zucchini and or cucumber
- Prepare 2-3 stalks celery
- Prepare 1 onion
- Prepare 1 tbspn mustard powder
- Make ready 1 tbspn curry
- Take 1/2 tbspn tumeric
- Make ready chili (I put a pinch of flakes but put more or leave out)
- Get salt and pepper
- Make ready 1.5 litres water (to soak overnight)
- Make ready 1/4 cup salt (to soak overnight)
- Prepare 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Make ready 1-1.5 cups sugar
- Take 1/2 tspn rock or sea salt
- Prepare cornflour (if needed)
Put the onions in a large saucepan and stir in the malt vinegar. Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric,. Place cucumbers and onions in a large stainless steel or glass bowl. Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers.
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.
Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Our creamy Heinz Mustard Pickle is bursting with irresistible flavour.
So that’s going to wrap it up for this exceptional food mustard pickles / piccalilli recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
