Mustard Pickles / Piccalilli

Name: Mustard Pickles / Piccalilli
Total time: 3600 s
Yield: 3x pint jars
Cuisine: American
Ingredients: 1 kilo vegies (your choice but I use):; half cauliflower; 1 red and 1 green small pepper/capsicum; 2-3 zucchini and or cucumber; 2-3 stalks celery; 1 onion; 1 tbspn mustard powder; 1 tbspn curry; 1/2 tbspn tumeric; chili (I put a pinch of flakes but put more or leave out); salt and pepper; 1.5 litres water (to soak overnight); 1/4 cup salt (to soak overnight); 750 ml vinegar, white or cider. Cheap white vinegar works fine; 1-1.5 cups sugar; 1/2 tspn rock or sea salt; cornflour (if needed)

darbo @cook_3236681

Australia

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.

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Ingredients

1 hour

3x pint jars

1kilo vegies (your choice but I use):
halfcauliflower
1red and 1 green small pepper/capsicum
2-3zucchini and or cucumber
2-3 stalkscelery
1onion
1 tbspnmustard powder
1 tbspncurry
1/2 tbspntumeric
chili (I put a pinch of flakes but put more or leave out)
salt and pepper
1.5 litreswater (to soak overnight)
1/4 cupsalt (to soak overnight)
750 mlvinegar, white or cider. Cheap white vinegar works fine
1-1.5 cupssugar
1/2tspn rock or sea salt
cornflour (if needed)

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Steps

1 hour

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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Cooksnaps

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darbo @cook_3236681

on October 14, 2016 03:51

Australia

I am not a trained cook. I just enjoy having time in my kitchen to cook up something nice. I also like to make pickles and other good things to preserve. Always looking for an excuse to fire up my pressure cooker.