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Mustard Pickles / Piccalilli

Before you jump to Mustard Pickles / Piccalilli recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us have been conditioned to think that comfort foods are terrible and are to be avoided. Often, if your comfort food is candy or some other junk food, this holds true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. Some foods actually do boost your mood when you consume them. If you feel a little bit down and you need an emotional pick me up, try a number of these.

Make a few trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for elevating your mood. This is possible as these foods are high in magnesium which promotes serotonin production. Serotonin is a feel-good substance that dictates to the brain how to feel at any given moment. The more serotonin in your brain, the better you’ll feel. Not just that but nuts, particularly, are a fantastic protein source.

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a few of these instead!

We hope you got insight from reading it, now let’s go back to mustard pickles / piccalilli recipe. You can have mustard pickles / piccalilli using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mustard Pickles / Piccalilli:
  1. Get 1 kilo vegies (your choice but I use):
  2. Prepare half cauliflower
  3. Prepare 1 red and 1 green small pepper/capsicum
  4. Provide 2-3 zucchini and or cucumber
  5. Use 2-3 stalks celery
  6. You need 1 onion
  7. Get 1 tbspn mustard powder
  8. You need 1 tbspn curry
  9. Take 1⁄2 tbspn tumeric
  10. Prepare chili (I put a pinch of flakes but put more or leave out)
  11. Prepare salt and pepper
  12. You need 1.5 litres water (to soak overnight)
  13. Get 1⁄4 cup salt (to soak overnight)
  14. Take 750 ml vinegar, white or cider. Cheap white vinegar works fine
  15. Use 1-1.5 cups sugar
  16. Take 1⁄2 tspn rock or sea salt
  17. Get cornflour (if needed)
Instructions to make Mustard Pickles / Piccalilli:
  1. Dissolve 1⁄4 cup salt in 1.5 litres of water. Large bowl.
  2. Finely chop all vegies and place in bowl of salted water. Leave 12 hours or overnight.
  3. Drain well and rinse then place in pot with 1 litre fresh water and 1⁄2 tspn salt.
  4. Simmer til tender, about 20 minutes then drain and put aside.
  5. In pot put vinegar and sugar. Bring to boil to dissolve then add the mustard, curry, tumeric, chili, salt and pepper.
  6. Cook until reduced and thicken or mix in a paste of cornflour and water until quite thick. Once cooled it does set some more.
  7. When done, add the vegies and mix it all in.
  8. The pickle is now ready. Place in clean jars and if canning, water bath for 10 minutes. Or just put it into the fridge. When canned this pickle will sit on the shelf for at least 1 year.

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