My Mils Mustard Pickles Like Piccalilli For Canning Recipes

Steps:

• Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.
• Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.

Steps:

• Top and tail the cucumber, runner beans and zucchini.
• Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
• Remove, drain and let cool.
• Halve the cucumber lengthwise and scoop out the seeds with a spoon.
• Dice the flesh.
• Halve the zucchini lengthwise and cut into 1/2 inch pieces.
• Peel the onions and halve.
• Break the cauliflower into florets.
• Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
• Pour about 3 1/2 litres of water over, cover and leave for a day.
• Next day, drain the vegetables 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 1100 ml 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 to the top and seal with sterilised lids.
• Makes about 1 1/2 litres of pickles.

Steps:

• Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
• Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
• Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
• Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
• Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
• Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.