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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 Foods That Can Make Your Mood Better.

Most of us think that comfort foods are not good for us and that we ought to stay away from them. Often, if your comfort food is essentially candy or other junk foods, this can be true. Soemtimes, comfort foods can be utterly healthy and good for us to eat. There are several foods that, when you consume them, may boost your mood. When you feel a little down and are needing an emotional pick-me-up, try a few of these.

Eggs, would you believe, are terrific for helping you combat depression. Just be sure that you do not toss the yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping raise your mood. Eggs, particularly the egg yolks, are loaded with B vitamins. The B vitamin family can be terrific for lifting up your mood. This is because they help in improving the function of your neural transmitters, the components of your brain that control your mood. Try eating a few eggs to cheer up!

As you can see, you don’t need junk food or foods that are bad for you just so to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to mustard pickles / piccalilli recipe. To make mustard pickles / piccalilli you only need 17 ingredients and 8 steps. Here is how you achieve 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. Get 1 red and 1 green small pepper/capsicum
  4. Prepare 2-3 zucchini and or cucumber
  5. Prepare 2-3 stalks celery
  6. Prepare 1 onion
  7. Use 1 tbspn mustard powder
  8. Use 1 tbspn curry
  9. Get 1/2 tbspn tumeric
  10. You need chili (I put a pinch of flakes but put more or leave out)
  11. Use salt and pepper
  12. Get 1.5 litres water (to soak overnight)
  13. Use 1/4 cup salt (to soak overnight)
  14. Use 750 ml vinegar, white or cider. Cheap white vinegar works fine
  15. Take 1-1.5 cups sugar
  16. Get 1/2 tspn rock or sea salt
  17. You need 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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