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Before you jump to Mustard Pickles / Piccalilli recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
Ingesting healthy foods tends to make all the difference in the way you feel. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy ones plays a role in a more balanced feeling. A little bit of pizza does not have you feeling as healthy as consuming a fresh green salad. Sometimes it’s hard to find healthy foods for treats between meals. Shopping for snacks can be a struggle because you have so many options. Why not try one of many following wholesome snacks the next time you need some extra energy?
Foods made from whole grains are excellent for a easy snack. A piece of whole wheat toast, for example is a great snack in the morning. When you need a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain food items is always much better than eating the highly processed grains we commonly come across in our grocery stores.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to mustard pickles / piccalilli recipe. You can have mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Mustard Pickles / Piccalilli:
- Provide 1 kilo vegies (your choice but I use):
- You need half cauliflower
- Take 1 red and 1 green small pepper/capsicum
- Use 2-3 zucchini and or cucumber
- Provide 2-3 stalks celery
- Provide 1 onion
- Use 1 tbspn mustard powder
- Take 1 tbspn curry
- Use 1/2 tbspn tumeric
- You need chili (I put a pinch of flakes but put more or leave out)
- Prepare salt and pepper
- Use 1.5 litres water (to soak overnight)
- Provide 1/4 cup salt (to soak overnight)
- Get 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Take 1-1.5 cups sugar
- Provide 1/2 tspn rock or sea salt
- You need cornflour (if needed)
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.
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