MUSTARD PICKLE RECIPES
PICKLE RECIPES | BBC GOOD FOOD
Make a jar of tangy pickle by preserving vegetables or fruit in vinegar. Our pickled recipes include piccalilli, courgettes, red cabbage, onions and beetroot.
Provided by Good Food team
Number Of Ingredients 1
EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES
Total Time 1 hours 10 minutes
Yield 1 large jar
Number Of Ingredients 7
Steps:
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
- Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
- Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
- Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
Nutrition Facts : Calories 37 calories, FatContent 0.6 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 7.2 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.6 g fibre
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EASY PICCALILLI RECIPE - BBC GOOD FOOD | RECIPES AND ...
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
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
- 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.
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EASY PICCALILLI RECIPE - BBC GOOD FOOD | RECIPES AND ...
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
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Condiment
Calories 14 calories per serving
- 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.
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ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 223 calories per serving
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 223 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
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From foodnetwork.com
Reviews 4.2
Total Time 27 minutes
Category side-dish
Cuisine american
Reviews 4.2
Total Time 27 minutes
Category side-dish
Cuisine american
- When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
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NAN'S CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD.COM
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
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Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
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Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
- If you like color you can sprinkle some sweet paprika over the top.
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PICKLED BEETROOT RECIPE | BBC GOOD FOOD
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Side dish
Cuisine British
Calories 37 calories per serving
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Side dish
Cuisine British
Calories 37 calories per serving
- Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
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