Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mustard pickles / piccalilli. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Delia's English Mustard Pickle (Piccalilli) recipe. It's so good at Christmas with sausage rolls and cold cuts (and we love it with Brussels Bubble-and-Squeak!). Melt the butter in a saucepan, then add the flour and stir well to make a roux.
Mustard Pickles / Piccalilli is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Mustard Pickles / Piccalilli is something that I have loved my whole life.
To begin with this recipe, we must 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):
- Prepare half cauliflower
- Make ready 1 red and 1 green small pepper/capsicum
- Prepare 2-3 zucchini and or cucumber
- Take 2-3 stalks celery
- Make ready 1 onion
- Make ready 1 tbspn mustard powder
- Take 1 tbspn curry
- Prepare 1/2 tbspn tumeric
- Take chili (I put a pinch of flakes but put more or leave out)
- Make ready salt and pepper
- Get 1.5 litres water (to soak overnight)
- Make ready 1/4 cup salt (to soak overnight)
- Take 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Take 1-1.5 cups sugar
- Get 1/2 tspn rock or sea salt
- Prepare cornflour (if needed)
Piccalilli is a British, mustard flavored, mixed pickle creation. It goes well with a Ploughman's platter, in and with sandwiches and anytime you'd have pickles. This recipe, although very British, is an adaptation of an Indian pickle. This post may contain Amazon affiliate links for your convenience, but at no additional cost to you.
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.
A few important notes, I used the Ball mustard pickle recipe to calculate the vinegar and amount of ClearJel to update this recipe for canning safety. The original recipe called flour but flour, cornstarch, tapioca, or any other thickener aside from ClearJel are no longer approved or considered safe canning ingredients. Jump to Recipe·Print Recipe Piccalilli is an old, favourite English pickle made with various vegetables and spices. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Heat a saucepan big enough to hold all the vegetables.
So that’s going to wrap this up for this special food mustard pickles / piccalilli recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
