Mustard Pickles / Piccalilli. Piccalilli is a British, mustard flavored, mixed pickle creation. Piccalilli ~ English-style Pickles (Cauliflower, Onions and Gherkins) in Mustard. Piccalilli or mustard pickle is a British interpretation of South Asian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably.

Piccalilli is the best known mustard pickle. As nouns the difference between mustard and piccalilli. is that mustard is a plant of certain species of the genus brassica'', or of related genera (especially ''sinapis alba , in the family brassicaceae, with. 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. You can cook Mustard Pickles / Piccalilli using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mustard Pickles / Piccalilli

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

Great recipe for Mustard Pickles / Piccalilli. I have been using this recipe for a long time. It is very easy to adjust to your own taste and you can use any vegies you prefer. Looked for mustard pickles for years.

Mustard Pickles / Piccalilli instructions

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..

I mixed these with two other brands from Amazon. I grew up on mustard pickles but while in the USN found them to unavailible when I retired to Arizona. Mustard piccalilli with sugar and sweetener. I hadn't had mustard pickle for many years, this brought back the memories of my mum's mustard pickles, absolutely love them.. Pickles Mixed Mustard Pickles Mustard Pickles One Penny Pickle Open Crock Dill Pickles Piccalilli Pickled Beets Pickled Beets Pickled Beets Prize Winning Bread and Butter Pickles Quick.