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Before you jump to Mustard Pickles / Piccalilli recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.
A lot of us have been taught to believe that comfort foods are terrible and to be avoided. If your comfort food is candy or junk food this can be true. Otherwise, comfort foods could be super healthy and good for you. A number of foods really do raise your mood when you eat them. If you are feeling a little bit down and need a happiness pick me up, try a couple of these.
Eggs, you may be astonished to learn, are great at fighting depression. Just see to it that you do not throw away the egg yolk. When you wish to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, specifically the egg yolks, are full of B vitamins. B vitamins can really help you elevate your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–run better. Eat an egg and feel a lot happier!
So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try a few of these instead!
We hope you got benefit from reading it, now let’s go back to mustard pickles / piccalilli recipe. To make mustard pickles / piccalilli you need 17 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Mustard Pickles / Piccalilli:
- You need 1 kilo vegies (your choice but I use):
- You need half cauliflower
- Provide 1 red and 1 green small pepper/capsicum
- You need 2-3 zucchini and or cucumber
- Get 2-3 stalks celery
- You need 1 onion
- Get 1 tbspn mustard powder
- Provide 1 tbspn curry
- You need 1/2 tbspn tumeric
- Take chili (I put a pinch of flakes but put more or leave out)
- You need salt and pepper
- Provide 1.5 litres water (to soak overnight)
- Prepare 1/4 cup salt (to soak overnight)
- Provide 750 ml vinegar, white or cider. Cheap white vinegar works fine
- Provide 1-1.5 cups sugar
- Get 1/2 tspn rock or sea salt
- Get cornflour (if needed)
Steps to make Mustard Pickles / Piccalilli:
- Dissolve 1/4 cup salt in 1.5 litres of water. Large bowl.
- Finely chop all vegies and place in bowl of salted water. Leave 12 hours or overnight.
- Drain well and rinse then place in pot with 1 litre fresh water and 1/2 tspn salt.
- Simmer til tender, about 20 minutes then drain and put aside.
- In pot put vinegar and sugar. Bring to boil to dissolve then add the mustard, curry, tumeric, chili, salt and pepper.
- Cook until reduced and thicken or mix in a paste of cornflour and water until quite thick. Once cooled it does set some more.
- When done, add the vegies and mix it all in.
- 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.
Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Chow Chow is prepared with authentic English mustard and other special ingredients which account for its unique taste. Enjoy this piquant relish with cold meats, cheese, sandwiches and many hot dishes. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.
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