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Before you jump to Mustard Pickles / Piccalilli recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
We are all aware that consuming healthy meals can help us truly feel better within our bodies. When we eat more healthy meals and a lesser amount of of the unhealthy ones we generally feel much better. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). Selecting healthier food choices can be challenging when it’s snack time. Shopping for goodies can be a challenge because you have so many options. There’s nothing like one of these healthy foods when you need an energy-boosting snack food.
Whole grain snacks are an superb choice for a fast balanced snack. Starting your day with a piece of whole grain bread toasted can give you that added boost you need to get going. Eating on the run can easily be more healthy with whole grain chips and crackers. Choosing whole grain foods is always far better than eating the processed grains we commonly come across in our grocery stores.
You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to mustard pickles / piccalilli recipe. You can cook mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Mustard Pickles / Piccalilli:
- You need 1 kilo vegies (your choice but I use):
- You need half cauliflower
- Get 1 red and 1 green small pepper/capsicum
- Get 2-3 zucchini and or cucumber
- Use 2-3 stalks celery
- Use 1 onion
- Take 1 tbspn mustard powder
- Prepare 1 tbspn curry
- Use 1/2 tbspn tumeric
- Prepare chili (I put a pinch of flakes but put more or leave out)
- Provide salt and pepper
- Provide 1.5 litres water (to soak overnight)
- Use 1/4 cup salt (to soak overnight)
- You need 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Prepare 1-1.5 cups sugar
- You need 1/2 tspn rock or sea salt
- Use cornflour (if needed)
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.
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