Golden Mustard Pickles aka Piccalilli [10x better]

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides a natural sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor with potential health benefits.

yellow mustard seeds

🥗Healthier: brown mustard seeds

💰Cheaper: ground mustard

Brown mustard seeds add a spicier kick, while ground mustard is more accessible.

turmeric

🥗Healthier: ginger

💰Cheaper: curry powder

Ginger provides a fresh flavor, while curry powder can add complexity.

Chop 1.5 kgs of cauliflower florets into small pieces and place in a large pot.

Add 1.5 kgs of additional vegetables (3 sticks of celery, 2 large red capsicums, 2 large zucchinis) to the pot with the cauliflower.

Slice the celery finely, chop the capsicum into small pieces, and dice the zucchini before adding them to the pot.

Take 1 large cucumber, slice it in half lengthwise, scoop out the seeds, finely chop it, and add to the pot.

Peel, slice, and finely dice 1.5 kgs of onions and add them to the pot.

Sprinkle 1/2 cup salt over the top of the onions and fill the pot with cold water to the brim, then cover with a lid.

Leave the mixture to sit overnight or up to 15 hours.

The next day, drain all the vegetables and transfer them into a bowl.

In the same pot, measure out 1.4 litres of apple cider vinegar.

In a separate bowl, sift 1 cup of plain flour, 1 tablespoon of curry powder, 3 tablespoons of mustard powder, 1 tablespoon of ground turmeric powder, and 1 teaspoon of cayenne pepper.

Mix the dry ingredients into a smooth paste with about 250 mls of the vinegar.

Heat the remaining vinegar with 1.5 kgs of sugar in the pot, stirring until the sugar is completely dissolved.

Once the vinegar and sugar mixture is heated but not boiling, slowly whisk in the flour spice paste, stirring continuously until thickened.

Once thickened and simmering, remove the pot from heat and add the drained vegetables, mixing well.

Return the pot to the stove and over low heat, bring the mixture slowly to a boil, then turn off the heat.

Place a lid on the pot and let it stand for about an hour before filling jars.

Sterilize jars by rinsing them with water and placing them in a low oven at 100C (200F) for about 20 minutes until dry.

Ladle the warm pickles into the warm jars, place on the lids, and wash the outside of the jars if needed.

Store the jars in a cool, dark place for about 3 weeks to develop flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens