Mustard Pickles / Piccalilli. Piccalilli is a British, mustard flavored, mixed pickle creation. Piccalilli ~ English-style Pickles (Cauliflower, Onions and Gherkins) in Mustard. Be the first to review this recipe.

Pickle Addicted - Your guide to everything pickles. Preparation Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. No refined sugars in this healthy delicious sweet & tangy side dish! ♥Certifiably Organic♥ Colorful Canary, Healthy Living Recipes. You can cook Mustard Pickles / Piccalilli using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mustard Pickles / Piccalilli

You need 1 of kilo vegies (your choice but I use):.
You need half of cauliflower.
You need 1 of red and 1 green small pepper/capsicum.
Prepare 2-3 of zucchini and or cucumber.
You need 2-3 stalks of celery.
Prepare 1 of onion.
It's 1 tbspn of mustard powder.
You need 1 tbspn of curry.
Prepare 1/2 tbspn of tumeric.
It's of chili (I put a pinch of flakes but put more or leave out).
It's of salt and pepper.
Prepare 1.5 litres of water (to soak overnight).
Prepare 1/4 cup of salt (to soak overnight).
Prepare 750 ml of vinegar, white or cider. Cheap white vinegar works fine.
You need 1-1.5 cups of sugar.
It's 1/2 of tspn rock or sea salt.
It's of cornflour (if needed).

A recipe for Chinese pickled mustard greens. These are pickled in brine, like a dill pickle, and flavored with chile, garlic and Sichuan peppercorns. This is the best piccalilli recipe - pile it onto your plate with a ploughman's, or spice up ham and colcannon with a generous dollop. Mustard piccalilli with sugar and sweetener.

Mustard Pickles / Piccalilli step by step

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..

I hadn't had mustard pickle for many years, this brought back the memories of my mum's mustard pickles, absolutely love them. Gouda Cheeseburger and Summer Squash Slaw. A wide variety of mustard pickles options are available to you, such as taste, preservation process, and packaging. The thought of pickling mustard seeds may seem somewhat strange at first, but these I like to think of them as mustard caviar. Pickled Mustard Seeds with Honey & White.