Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mustard pickles / piccalilli. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Mustard Pickles / Piccalilli is something which I have loved my whole life.
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 can achieve it.
The ingredients needed to make Mustard Pickles / Piccalilli:
- Make ready 1 kilo vegies (your choice but I use):
- Take half cauliflower
- Prepare 1 red and 1 green small pepper/capsicum
- Prepare 2-3 zucchini and or cucumber
- Prepare 2-3 stalks celery
- Make ready 1 onion
- Get 1 tbspn mustard powder
- Make ready 1 tbspn curry
- Prepare 1/2 tbspn tumeric
- Prepare 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)
- Get 1/4 cup salt (to soak overnight)
- Make ready 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Take 1-1.5 cups sugar
- Make ready 1/2 tspn rock or sea salt
- Make ready 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:
- 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.
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.
So that’s going to wrap it up with this special food mustard pickles / piccalilli recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!
