Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, mustard pickles / piccalilli. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mustard Pickles / Piccalilli is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Mustard Pickles / Piccalilli is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mustard Pickles / Piccalilli:

1. Make ready kilo vegies (your choice but I use):
2. Get cauliflower
3. Make ready red and 1 green small pepper/capsicum
4. Get zucchini and or cucumber
5. Take celery
6. Get onion
7. Get mustard powder
8. Make ready curry
9. Take tumeric
10. Make ready chili (I put a pinch of flakes but put more or leave out)
11. Take salt and pepper
12. Take water (to soak overnight)
13. Prepare salt (to soak overnight)
14. Get vinegar, white or cider. Cheap white vinegar works fine
15. Make ready sugar
16. Get tspn rock or sea salt
17. Get cornflour (if needed)

Instructions to make Mustard Pickles / Piccalilli:

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.

So that is going to wrap this up for this exceptional food mustard pickles / piccalilli recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!