Mustard pickles (Piccalilli)

Recipe from: 2/10/2000 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 3
    kg
    mixture of vegetables (see tips)
  • 350
    g
    salt
  • 280
    ml
    white sugar
  • 15
    ml
    mustard powder
  • 8
    ml
    ground ginger
  • 2
    cloves garlic, crushed
  • 1
    Litres
    white grape vinegar
  • 90
    ml
    flour
  • 30
    ml
    turmeric
 

Method

 
Halve the cucumber lengthwise, scoop out the seeds with a spoon and dice the flesh. Top and tail the courgettes and green beans and chop into pieces. Halve the onions and break the cauliflower into florets. Arrange the vegetables in layers in a ceramic or glass dish, sprinkle each layer with salt. Pour over 3.4 litres water, cover and leave for a day. Drain the vegetables the next day and rinse well under running water to remove all the salt. Drain well. In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1,1 litres of the vinegar. Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp - about 20 minutes. Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture. Bring to the boil and simmer for another 2 minutes. Spoon into hot, sterilised jars. Fill the jars to the top and seal with sterilised lids. Makes about 3 litres pickles.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.