Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, mustard pickles / piccalilli. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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

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

The ingredients needed to make Mustard Pickles / Piccalilli:

1. Take kilo vegies (your choice but I use):
2. Prepare cauliflower
3. Take red and 1 green small pepper/capsicum
4. Take zucchini and or cucumber
5. Prepare celery
6. Get onion
7. Prepare mustard powder
8. Get curry
9. Take tumeric
10. Make ready chili (I put a pinch of flakes but put more or leave out)
11. Get salt and pepper
12. Take water (to soak overnight)
13. Take salt (to soak overnight)
14. Get vinegar, white or cider. Cheap white vinegar works fine
15. Get sugar
16. Get tspn rock or sea salt
17. Make ready 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. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!