its a great recipe. If you want it to be a bit smoother you can whiz it with a hand blender as well. again personal preference. I would recommend the amounts in the recipe for your first go. the amount i did was a 4x batch and it was a LOT
They are Murray Greys which are a breed that was created in Australia and are suited to our conditions here. They are a medium sized cow and are polled and generally have a very placid nature. We love our cows. Glad you like the kitchen. We have had many kitchens leading up to this house and this is best one by far! It is amazing how processes and recipes can be so different in different counties. I suppose that is the exciting thing that we can learn from each other. Thanks for supporting the channel.
one thing i have learned from this batch is I needed to boil it longer at the finish. I had trouble with my induction cooktop and it came out a bit thin. Im going to make sure i boil it down or thicken it with corn flour/corn starch at the finish next time. Live and learn
Glad you enjoyed it. Its a pretty simple process and the recipe is a good one to follow. I didnt use a food processor this time as I wanted to show it the way my Grandmum and Aunty (two AMAZING ladies) would have done it back on the old farm. In future, particularly doing a 4x batch...i will be using a food processor to make the process much quicker and easier. Life doesnt HAVE to be harder right? LOL
@@SweeniesCreekFarm I’m personally all for the food processor. Work smarter not harder I say. Although I think grandma and Aunty would be proud of you.
@@sketchart2616 thanks mate. The next batch will be definitely food processed and if we ever move into production for sale, a dream of mine, then its a no brainer LOL
Question Steve the jars that you did not water bath they can stay on the shelf. Is that because you pre heated the jars in the oven. Thanks I'm going to try this recipe on Wednesday I love mustard pickles my grandma use toake them with chokes they were delicious
Made this last week an excellent recipe only waited 3 days to open the first jar just about to open my fourth jar ,l will be making a double batch this week there is no way l thought l could improve it perfect as it is
That is so good to hear. Its one of our favourite recipes and makes an amazing pickle that is just awesome on Corned beef and also in sandwiches. Glad it worked out well for you.
Hi. I was searching for actual Pickles being bottled. Looks like your mixture is more of a relish style and I'm sure it's delicious but I'm searching for information on actual Pickles. Pieces of Pickles. Thanks for this great video though. Looks great.
My late father made a batch of piccalilli for Christmas, and decided to ignore the recipe, and replace the rock salt for the same weight in table salt. Result? Way, way too salty, and totally inedible. Rock salt every time.
Sorry I missed most of this. I think you didn't see the comments I made in the live chat cuz of it. Ended up having animal duty and was still late by 6 minutes. Ugh. Love you guys!
![Golden Mustard Pickles aka Piccalilli [10x better]](http://i.ytimg.com/vi/dMnpMYL1EOU/mqdefault.jpg)
great video nice info, looking forward for the new one.
Thanks 👍
I'm gonna be trying this !!!! Thank You Brother !!!!!
its a great recipe. If you want it to be a bit smoother you can whiz it with a hand blender as well. again personal preference. I would recommend the amounts in the recipe for your first go. the amount i did was a 4x batch and it was a LOT
Σούπερ συνταγή ευχαριστούμε πολύ ♥️♥️♥️♥️♥️♥️💯💯💯💯💯την αγάπη μου από Τρίπολη Αρκαδίας Πελοποννήσου Ελλάδα ♥️♥️♥️♥️♥️♥️🙏🙏
I am Looking forward for your cooking and baking vids and share some Recipes
We will certainly try to get as many out as we can. Especially as we start to harvest our own produce. Watch this space! Thanks for the support
Looks and sounds amazing. Will be trying!
We can certainly recommend it. Its a very tasty preserve.
those cow in the beginning
They are Murray Greys which are a breed that was created in Australia and are suited to our conditions here. They are a medium sized cow and are polled and generally have a very placid nature. We love our cows. Glad you like the kitchen. We have had many kitchens leading up to this house and this is best one by far! It is amazing how processes and recipes can be so different in different counties. I suppose that is the exciting thing that we can learn from each other. Thanks for supporting the channel.
@@SweeniesCreekFarm Your whole house is beautiful you two should def be proud of it!! I can't wait to see the garden come together!
Just made a batch as per your linked recipe.👍
Thanks mate👍🍺
one thing i have learned from this batch is I needed to boil it longer at the finish. I had trouble with my induction cooktop and it came out a bit thin. Im going to make sure i boil it down or thicken it with corn flour/corn starch at the finish next time. Live and learn
Great video Steve thanks mate.
Glad you enjoyed it. Its a pretty simple process and the recipe is a good one to follow. I didnt use a food processor this time as I wanted to show it the way my Grandmum and Aunty (two AMAZING ladies) would have done it back on the old farm. In future, particularly doing a 4x batch...i will be using a food processor to make the process much quicker and easier. Life doesnt HAVE to be harder right? LOL
@@SweeniesCreekFarm I’m personally all for the food processor. Work smarter not harder I say. Although I think grandma and Aunty would be proud of you.
@@sketchart2616 thanks mate. The next batch will be definitely food processed and if we ever move into production for sale, a dream of mine, then its a no brainer LOL
@@SweeniesCreekFarm you guys will get there your both working hard enough for it. A definite no brainer for sure.
Question Steve the jars that you did not water bath they can stay on the shelf. Is that because you pre heated the jars in the oven. Thanks I'm going to try this recipe on Wednesday I love mustard pickles my grandma use toake them with chokes they were delicious
Good stuff Mate!
This was cool to see and Yeah no skins is the go for me as well ....thumbs up guys till next time
Yeah i find it more appealing aesthetically with them peeled but each to their own. Thanks for the support Rolland
Looks delicious 👍
Thank you 😋 it is definitely one of my favourite preserves and spreads to make.
yummy, thankyou
Most welcome 😊
Looks tasty 😋, Steve. Wish I had caught the premiere! Great video!
Thanks so much. We appreciate the support you give to our channel. Yes its a very tasty preserve and one that I love on my sandwiches.
Terrific Steve, great video well put together. Those pickles look mighty fine. I wonder how one would go about sourcing a jar?🤔👍
Consider it done mate.
Made this last week an excellent recipe only waited 3 days to open the first jar just about to open my fourth jar ,l will be making a double batch this week there is no way l thought l could improve it perfect as it is
That is so good to hear. Its one of our favourite recipes and makes an amazing pickle that is just awesome on Corned beef and also in sandwiches. Glad it worked out well for you.
Very similar to the zucchini relish I make
Hi. I was searching for actual Pickles being bottled. Looks like your mixture is more of a relish style and I'm sure it's delicious but I'm searching for information on actual Pickles. Pieces of Pickles. Thanks for this great video though. Looks great.
hi how do i get the recipe for sweet mustard pickles please
Hi Julie. It's in the video description section 🙂
I always use rock salt when making my piccalilis as I find the end product less saltier. I can always add more salt to taste.
Great advice. Salt and sugar are always things that need to be monitored in recipes. We love our pickles!
My late father made a batch of piccalilli for Christmas, and decided to ignore the recipe, and replace the rock salt for the same weight in table salt. Result? Way, way too salty, and totally inedible. Rock salt every time.
Sorry got busy with housework this morning🍺🍺
Sorry I missed most of this. I think you didn't see the comments I made in the live chat cuz of it. Ended up having animal duty and was still late by 6 minutes. Ugh. Love you guys!
All good Paula. Sometimes life just gets in the way. We love you too and so appreciate your support with everything that we do.