Mustard Pickles / Piccalilli
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.
Mustard Pickles / Piccalilli
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.
Cooking Instructions
- 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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