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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