MUSTARD PICKLE
Yield: 8 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Pickles
Time 1h40m
Number Of Ingredients 13
Steps:
- Prep the veg from the cucumber down to the onions.
- Put in a large bowl or pot, that you will have room for in fridge, several if needed.
- Mix vegetables well with the salt.
- Put vegetables in fridge for 12 hours. Stir or toss occasionally if desired.
- Drain, rinse and drain again.
- Mix everything from the turmeric down to the flour in a large pot. Whisk in the vinegar 250 ml (1 cup) at a time, then add the water, sugar and the garlic.
- Bring to a boil while stirring frequently, then reduce to a simmer until it's thick enough to start coating a spoon -- about 5 minutes. Whisk or stir frequently to avoid burning at the bottom.
- Add the drained veg to the mustard sauce in the pot, and simmer for 20 minutes counting from the time you added the veg to the sauce.
- Put in your choice of the following jar sizes: quarter-litre (1/2 US pint), half-litre (1 US pint), or litre (1 US quart.)
- Leave 2 cm (1/2 inch) headspace regardless of jar size.
- Debubble, adjust headspace with sauce mixture.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process all jar sizes for 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
Nutrition Facts : ServingSize 2 g, Calories 23 kcal, Carbohydrate 4.9 g, Protein 0.5 g, Fat 0.2 g, Sodium 457 mg, Fiber 0.6 g, Sugar 3.6 g
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
DELICIOUS GOLDEN MUSTARD PICKLES
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Provided by Kittencalrecipezazz
Categories Low Protein
Time P2D
Yield 20 cups
Number Of Ingredients 11
Steps:
- Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
- Place in a large stockpot, along with cucumbers, onions, red and green peppers.
- Sprinkle with 1/2 cup pickling salt; cover with cold water.
- Set aside in cool spot (do not refrigerate) for 12 hours.
- Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
- Set the veggies aside.
- Rinse the pot.
- Add 4 cups of vinegar; bring to boil over medium heat.
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
- Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
- Add the veggies, stir to coat.
- Bring to a boil, stirring gently.
- Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
- Cover with warm discs; screw on bands fingertip tight.
- Process in boiling water canner for 10 minutes.
- Remove, and let cool on rack.
MIXED MUSTARD PICKLES
From The Rodale Food Center. You can use all the vegetables listed, omit a few or use just one kind, like green beans. Just make sure you use an equal weight/measurement to get the total canned yield. Recipe can be cut in half. Posted by Request.
Provided by Diana Adcock
Categories Vegetable
Time 55m
Yield 10 pints
Number Of Ingredients 12
Steps:
- In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric.
- Stir well and over high heat bring to boiling stage.
- Add remaining ingredients.
- Return product to the boiling stage.
- Remove from heat.
- Fill hot sterile jars with vegetables.
- Cover with hot liquid, leaving 1/2 inch head space.
- Process for 5 minutes in a boiling water bath canner.
- Makes about 10 pints.
Nutrition Facts : Calories 243.2, Fat 2.3, SaturatedFat 0.2, Sodium 56.8, Carbohydrate 52.3, Fiber 5.7, Sugar 38.1, Protein 4.9
EASY PICCALILLI
Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Provided by Anna Glover
Categories Condiment
Time 25m
Yield Makes 3 x 500ml jars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 14 calories, Fat 0.2 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.04 milligram of sodium
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
Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.
Provided by Ruth
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 11
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.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g
UNCLE BILL'S MUSTARD PICKLES
This recipe has been a family favorite for many years. I made some changes to the original family recipe to enhance the flavor of the finished product.
Provided by William Uncle Bill
Categories Cauliflower
Time 14h18m
Yield 8 jars
Number Of Ingredients 12
Steps:
- Wash and finely chop cucumbers.
- Seed and dice sweet red and green peppers.
- Place chopped cucumbers and peppers in a large bowl.
- Sprinkle over with pickling salt, cover and let sit overnight.
- The next morning, drain off the liquid and discard.
- Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
- Transfer vegetables to a large cooking pot.
- Add vinegar and sugar and bring to a boil.
- Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
- In a small bowl, mix mustard and turmeric in a half cup of cold water.
- When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
- Sterilize and prepare canning jars of your choice.
- Fill jars to within 1/4" of the top of the jars.
- Apply lids and screw tops and process according to the method you are most familiar with.
- When jars are sealed and cooled, label and store in a cool, dark place.
Nutrition Facts : Calories 524.3, Fat 2.6, SaturatedFat 0.3, Sodium 2650.5, Carbohydrate 122.1, Fiber 5.6, Sugar 110.4, Protein 5.1
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