Food Recipes, Jams, Chutneys & Relishes, Pleasures
Pickla (Πίκλα) with Mustard Sauce
[featured-images]Otherwise known as Piccalilli is widely enjoyed in Cyprus, accompanying meat dishes as well as sandwiches. In certain areas of the island, such as Paphos and Limassol, is offered with Souvlaki and Sheftalies.
Don’t worry if you can’t find all the listed veggies as you can improvise with the seasonal available ones. You may also want to consider adding small shallots, cucumbers, zucchinis as well as peppers.
Pickla (Πίκλα) with Mustard Sauce
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Pickla (Πίκλα) with Mustard Sauce
Ingredients
- 4 Sticks Celery
- 2 Large Carrots
- ½ head Cauliflower
- handful of Green Beans
- 800ml White Vinegar , mild
- 75g Corn Flour
- ½ cup Sea Salt
- 100g White Sugar
- 1 tbsp dry Coriander , ground
- 1 tsp Cumin , ground
- 1 tbsp Ginger Powder
- 30g English Mustard Powder
- 1 tbsp Curry Powder
- 1 tbsp Turmeric
Instructions
- Wash the veggies and then cut in small bits. Place in a large glass bowl and add the salt. Mix well, cover and place in a cool place for a day so that the veggies release large part of their water.
- Next day wash well the salted veggies and allow to drain.
- Take a large pot or casserole and place on low heat. Add 100ml of the vinegar along with all the spices. Stir continuously for couple of minutes and then add the remaining vinegar along with the sugar, while continuously stirring to create a thick sauce.
- When it heats up, we add the cut veggies and fold them in the sauce. Cook for 4’ minutes from the time that you have added the veggies and remove from the heat.
- Immediately add the Pickla in warm sterilised Kilner type of jars and place in the fridge. Allow 10 days for the pickling to evolve and you are ready to enjoy them.
