Mustard Pickles / Piccalilli
Mustard Pickles / Piccalilli

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mustard pickles / piccalilli. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Delia's English Mustard Pickle (Piccalilli) recipe. 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 favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Mustard Pickles / Piccalilli is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you cook that.

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

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. From Jamie Oliver. (piccalillis). (British) A yellow pickle made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices. Piccalilli is the best known mustard pickle. Mustard piccalilli with sugar and sweetener.

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.

I hadn't had mustard pickle for many years, this brought back the memories of my mum's mustard pickles, absolutely love them.. Pickles Mixed Mustard Pickles Mustard Pickles One Penny Pickle Open Crock Dill Pickles Piccalilli Pickled Beets Pickled Beets Pickled Beets Prize Winning Bread and Butter Pickles Quick. Looked for mustard pickles for years. I mixed these with two other brands from Amazon. I grew up on mustard pickles but while in the USN found them to unavailible when I retired to Arizona.

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