Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mustard pickles / piccalilli. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mustard Pickles / Piccalilli is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Mustard Pickles / Piccalilli is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mustard Pickles / Piccalilli:

1. Make ready 1 kilo vegies (your choice but I use):
2. Prepare half cauliflower
3. Get 1 red and 1 green small pepper/capsicum
4. Prepare 2-3 zucchini and or cucumber
5. Prepare 2-3 stalks celery
6. Make ready 1 onion
7. Prepare 1 tbspn mustard powder
8. Take 1 tbspn curry
9. Take 1/2 tbspn tumeric
10. Prepare chili (I put a pinch of flakes but put more or leave out)
11. Take salt and pepper
12. Make ready 1.5 litres water (to soak overnight)
13. Get 1/4 cup salt (to soak overnight)
14. Take 750 ml vinegar, white or cider. Cheap white vinegar works fine
15. Prepare 1-1.5 cups sugar
16. Make ready 1/2 tspn rock or sea salt
17. Take cornflour (if needed)

Steps 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 with this exceptional food mustard pickles / piccalilli recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!