Piccalilli Mustard Pickles Recipes

Steps:

• Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
• Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
• Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

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:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

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.