Piccalilli, Bread & Butter Cucumber Relish, & no-cook Apple-raisin chutney. RECIPES

I am including these recipes as an old friend asked for the Mustard Pickle one and I found some more.
They are easy to make and one the apple and raisin chutney doesn't need cooking but has to be stored in a cool place.


Mustard Pickle aka Piccalilli I remember this as a child..it was one way  my Mother discovered of making sure I ate some cauliflower ( she used to boil her vegetables down to a mush at all meals).

6 cups /3 pounds chopped into bite sized pieces, Vegetables..cauliflower ( a MUST), cucumber, green beans, green tomatoes, onions ( pearl if you have them), zucchini/,marrow
1 cup sea salt
2 liters/4 pints water
125g/1/2 cup sugar

25g/1 tbsp all purpose flour
15ml/1tsp Colman's dry mustard
10ml/2tsp dried ground turmeric
5ml/1 tsp ground ginger  OR 2 tsp fresh grated ginger
750ml/1 1/2 pints/ 3/4 liter white wine vinegar OR cider vinegar

Place the chopped vegetables in a large ceramic or glass bowl. cover with salt and fresh water, move to dissolve the salt, and leave covered for 24 hours.

The next day...drain and rinse the vegetables
Make a paste from the flour, turmeric, mustard and some of the vinegar, and set aside.

In a large non aluminum saucepan bring the vegetables, remainder of the vinegar, sugar and ginger for 20 mins.

Remove the vegetables and put in sterilized jars, with a slotted spoon.

Add the turmeric paste to the vinegar and sugar mix and bring to boil.
Boil for 1 minute, stirring.
pour over the vegetables and seal as for canning.
store in s cool dark place for at least 1 month before eating.

Bread & Butter Relish great with cheese or add as a sandwich filling
Makes 4 pounds

6-8 medium sized cucumbers ( 3 hot house or English ones)..finely sliced
1 pound onions/2 cups finely sliced
1 large green bell pepper thinly sliced
2tsp sea salt

Mix all above in a large glass or ceramic bowl with enough water to cover, leave for 3 hours.
Rinse and drain


2 cups sugar
1/2 tsp ground turmeric
1/2 tsp celery seed
1 tsp mustard seed
1/2 pint/1 cup cider vinegar
1/4 pint/ 1/2 cup water

Meanwhile, combine all of the above in anon-aluminum pan and bring to boil, boil for 6-8 mins.
Add the drained  vegetables and return to full boil.
remove from heat and pour into hot sterilized jars, seal and store in a cool dark place for 1 month

Apple & Raisin Chutney ..no cooking

makes 7 pounds

3 pounds tart apples ( Granny Smiths) peeled, cored and 1/4'd
1 pound onions, peeled and 1/4'd

2 tbsp mustard seed
2 cups/1 pound raisins
1 1/2 tbsp sea salt
2 cups/1 pound sugar
2 1/4 cups white wine vinegar/cider vinegar
1/2 tsp cayenne pepper
2 tbsp ground ginger OR 2 tbsp grated ginger

In a food processor mince the onions and apples fine, not a puree.
Pour into a large crock or ceramic/glass bowl and add the other ingredients.
Stir thoroughly.
Cover ( to keep out bugs) and put in a cool dark place/cellar
Stir daily for 1 week (this my be put into a refrigerator but has to be sealed)
Pot in sterilized jars and proceed as for vacuuming packing