Recipe of Mario Batali Mustard Pickles / Piccalilli

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mustard pickles / piccalilli. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mustard Pickles / Piccalilli is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mustard Pickles / Piccalilli is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. 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:

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

Instructions 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.

So that is going to wrap it up for this exceptional food mustard pickles / piccalilli recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!