MUSTARD SEEDS RECIPES RECIPES

Name: Easy piccalilli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 3 x 500ml jars
Ingredients: 500g cauliflower , cut into small florets; 200g courgette , cut into small chunks; 100g green beans or French beans, trimmed and cut into small pieces; 200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved; 600ml malt vinegar; 3 tbsp English mustard powder; 1 tbsp coriander seeds; 2 tbsp black or yellow mustard seeds; 2 tsp cumin seeds; 1 tsp turmeric; 4 tbsp plain flour; 200g caster sugar; 2 bay leaves

EASY PICCALILLI RECIPE - BBC GOOD FOOD | RECIPES AND ...

Easy piccalilli recipe - BBC Good Food | Recipes and ... image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 3 x 500ml jars

Number Of Ingredients 13

Ingredients

500g cauliflower , cut into small florets
200g courgette , cut into small chunks
100g green beans or French beans, trimmed and cut into small pieces
200g shallots , peeled and cut into small chunks or pearl onions, peeled and left whole or halved
600ml malt vinegar
3 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black or yellow mustard seeds
2 tsp cumin seeds
1 tsp turmeric
4 tbsp plain flour
200g caster sugar
2 bay leaves

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, FatContent 0.2 grams fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.04 milligram of sodium

HOW TO MAKE MUSTARD - THE PIONEER WOMAN – RECIPES ...

How to Make Mustard - The Pioneer Woman – Recipes ... image

When I was a kid, I only knew mustard as that bitter yellow stuff that people liked on their hot dogs.

Provided by Meseidy Rivera

Categories main dish side dish

Total Time P2D

Prep Time P2D

Cook Time 0S

Yield 16 servings

Number Of Ingredients 11

Ingredients

FOR BROWN MUSTARD:
1/2 c. Mustard Seeds
1/2 c. Beer
1/3 c. Water
3 tbsp. Apple Cider Vinegar
1 tbsp. Maple Syrup
FOR YELLOW MUSTARD:
1/2 c. Mustard Seeds
1/2 c. White Wine
1/3 c. White Wine Vinegar
1 tbsp. Sugar

Steps:

Combine ingredients of chosen mustard in a stainless steel bowl. Cover and let stand for 2–3 days.Pour the mixture in a blender and blend until smooth and a little grainy. Add 1 tablespoon water if the mustard is too thick. Add water a tablespoon at a time until you reach your desired thickness.Note: The mustard will keep for up to 6 months refrigerated in an airtight container.

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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving

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