Simple Way to Prepare Any-night-of-the-week Mustard Pickles / Piccalilli

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Mustard Pickles / Piccalilli

Before you jump to Mustard Pickles / Piccalilli recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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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:

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