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Mustard Pickles / Piccalilli
Mustard Pickles / Piccalilli

Before you jump to Mustard Pickles / Piccalilli recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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

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