Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mustard pickles / piccalilli. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Delia's English Mustard Pickle (Piccalilli) recipe. It's so good at Christmas with sausage rolls and cold cuts (and we love it with Brussels Bubble-and-Squeak!). Piccalilli or mustard pickle is a British interpretation of South Asian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably.
Mustard Pickles / Piccalilli is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Mustard Pickles / Piccalilli is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mustard Pickles / Piccalilli:
- Get kilo vegies (your choice but I use):
- Prepare cauliflower
- Make ready red and 1 green small pepper/capsicum
- Take zucchini and or cucumber
- Take celery
- Make ready onion
- Get mustard powder
- Make ready curry
- Get tumeric
- Make ready chili (I put a pinch of flakes but put more or leave out)
- Take salt and pepper
- Take water (to soak overnight)
- Make ready salt (to soak overnight)
- Prepare vinegar, white or cider. Cheap white vinegar works fine
- Make ready sugar
- Get tspn rock or sea salt
- Get cornflour (if needed)
Good for cheese and crackers, sandwhich spread and goes great with. Piccalilli is a British, mustard flavored, mixed pickle creation. It goes well with a Ploughman's platter, in and with sandwiches and anytime you'd have pickles. This recipe, although very British, is an adaptation of an Indian pickle.
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.
This post may contain Amazon affiliate links for your convenience, but at no additional cost to you. This Morphakis Piccalilli Pickles are spicy pickles and in a delicious mustard sauce. This pickled mustard is ideal with ham sandwiches or hot dogs. This Mild Mustard Pickle from Heinz is a unique and tasty condiment from the sauce masters themselves. The mildly spicy flavour is the perfect way to enhance any sandwich.
So that is going to wrap this up with this exceptional food mustard pickles / piccalilli recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
