Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mustard pickles / piccalilli. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Mustard Pickles / Piccalilli is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Mustard Pickles / Piccalilli is something that I’ve loved my whole life.
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!). Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped, pickled, vegetables and spices.
To begin with this particular recipe, we have to prepare a few components. You can have mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mustard Pickles / Piccalilli:
- Prepare 1 kilo vegies (your choice but I use):
- Take half cauliflower
- Make ready 1 red and 1 green small pepper/capsicum
- Take 2-3 zucchini and or cucumber
- Prepare 2-3 stalks celery
- Prepare 1 onion
- Take 1 tbspn mustard powder
- Prepare 1 tbspn curry
- Take 1/2 tbspn tumeric
- Prepare chili (I put a pinch of flakes but put more or leave out)
- Get salt and pepper
- Prepare 1.5 litres water (to soak overnight)
- Take 1/4 cup salt (to soak overnight)
- Prepare 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Take 1-1.5 cups sugar
- Take 1/2 tspn rock or sea salt
- Get cornflour (if needed)
Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste.
Steps 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.
In New Zealand the names Mustard Pickle, Mixed Pickle, Piccalilli, or Chow Chow seem to be used interchangeably, although Chow Chow is a nineteenth-century American name for a thickened, sweetened mustard pickle, and Piccalilli seems originally to have been an English Mixed pickle, not thickened with flour. Piccalilli is an old, favourite English pickle made with various vegetables and spices. Place in a large earthenware or stainless steel bowl, sprinkle with salt and cover with water. 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.
So that’s going to wrap this up for this special food mustard pickles / piccalilli recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
