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Before you jump to Mustard Pickles / Piccalilli recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.
Enjoying healthy foods makes all the difference in the way we feel. Whenever we eat more healthy snacks and a smaller amount of the detrimental ones we typically feel much better. Eating more vegetables helps you feel much better than eating a portion of pizza. This is often a problem, nevertheless, with regards to eating between goodies. You can spend hours at the supermarket searching for an ideal snack foods to help you feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?
Yogurt is often a snack many individuals ignore. In fact, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. As a treat, however, yogurt is one of the best things you can reach for. It consists of tons of calcium, proteins, and B vitamins. Yogurt is typically eaten to help maintain the digestive system considering that it is so easily digestible by most people. Easy hint: select unsweetened yogurt and add walnuts or flaxseeds. This reduces your sugar absorption without minimizing the taste of your snack.
A large selection of quick health snacks is easily available. Being healthy and balanced 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. To make mustard pickles / piccalilli you need 17 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Mustard Pickles / Piccalilli:
- Take 1 kilo vegies (your choice but I use):
- Use half cauliflower
- Provide 1 red and 1 green small pepper/capsicum
- Provide 2-3 zucchini and or cucumber
- Get 2-3 stalks celery
- Use 1 onion
- Provide 1 tbspn mustard powder
- You need 1 tbspn curry
- Prepare 1/2 tbspn tumeric
- You need chili (I put a pinch of flakes but put more or leave out)
- Use salt and pepper
- Use 1.5 litres water (to soak overnight)
- Use 1/4 cup salt (to soak overnight)
- Take 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Provide 1-1.5 cups sugar
- Prepare 1/2 tspn rock or sea salt
- Provide 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.
Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Chow Chow is prepared with authentic English mustard and other special ingredients which account for its unique taste. Enjoy this piquant relish with cold meats, cheese, sandwiches and many hot dishes. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.
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