MY MIL'S MUSTARD PICKLES (LIKE PICCALILLI) FOR CANNING
I'm fairly sure this recipe has been passed down from a few generations. My MIL makes these every year and we love them. One time, my husband asked her for the recipe and she told us she "didn't have it written down, it was all in her head". The recipe was sitting on her kitchen counter one day when we visited from out-of-state and I snatched it and copied it before she noticed.
Provided by Scotland
Categories Cauliflower
Time P1DT35m
Yield 10 pints
Number Of Ingredients 11
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.
Nutrition Facts : Calories 661.9, Fat 3.3, SaturatedFat 0.3, Sodium 3918.6, Carbohydrate 150.6, Fiber 5.9, Sugar 130.1, Protein 6.4
MUSTARD PICKLE
Like your piccalilli chunky? James Martin's version has whole baby onions, cauliflower pieces and tomatoes
Provided by James Martin
Categories Condiment, Snack
Time 50m
Yield Makes about 2 large jars
Number Of Ingredients 12
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.
Nutrition Facts : Calories 34 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
PICCALILLI (MUSTARD PICKLES)
Make and share this Piccalilli (mustard Pickles) recipe from Food.com.
Provided by Barry C
Categories Low Protein
Time 55m
Yield 1 1/2 litres
Number Of Ingredients 13
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.
Nutrition Facts : Calories 668.4, Fat 5.2, SaturatedFat 0.9, Sodium 103493.6, Carbohydrate 105.8, Fiber 20.4, Sugar 27.2, Protein 19.1
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