Mustard Pickle

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Manage episode 190058668 series 1240362
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Mustard Pickle AKA Piccalilli - regardless of what Diana says! Mustard Pickle is a condiment that is completely indispensable with Christmas - though a summertime pork pie with a good dollop of the stuff is just as acceptable. You will need 1 large cucumber, washed and diced 2 medium onions, chopped 1 small cauliflower, cut to make small florets 1 free peppers, chopped 350 g green French Beans chopped into 1 cm pieces 350 g gherkins, sliced or chopped 350 g firm tomatoes, chopped 100 g salt Put all the ingredients in a bowl and sprinkle with the salt. Leave for 6 hours (overnight will do) and then drain and wash them. For the cooking: 1.3 litres white distilled vinegar 1 heaped tablespoon mustard seeds 300 g sugar (or 400 g or 600 g depending on how sweet you like it) 2 tablespoons cornflour 1 tablespoon mustard powder 1 teaspoon turmeric 1/2 to 1 teaspoon salt Save 3 tablespoons of vinegar and make a paste of the cornflour, turmeric and mustard powder Put the vinegar, sugar and mustard seeds in a pan and bring to the boil, stirring to dissolve the sugar. Add all the vegetables, bring back to the boil and then turn down to a fast simmer. Simmer for 15 minutes. Add the mustard paste and stir in, simmering for another 15 minutes, stirring to stop it catching. Check for salt and season as appropriate. Ladle into sterile jars, allow to cool and label with contents and date.

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