Are the mustard seeds measured together, or is it 1.5 tsps of each colour?

Originally Posted by binley100

I've been using a mix of yellow and green courgettes with red onion and it looks very pretty. One question ..why if the jars are sterilised must it be kept in the fridge? I don't store pickled onions or pickled beetroot in the fridge.

I wouldn't keep it in the fridge, never do with pickles etc until after they're opened. The amount I make, if I put them all in the fridge I'd have no room for fresh food.

Wow! The 'boss' made three jars of this at the weekend (yellow ones) which we tried last night. Gorgeous. First time I have hoped for a glut of courgette to make more!

Reviving this popular recipe YET AGAIN! And making even more as I really like the sweet/sour quality and still have more courgettes than I can count.... I don't understand Snadger's doubts coz my version is anything but tasteless - quite sharp even - but I do agree with him on one observation he makes: "Unlike piccalili this stuff leaves the vinegar plus other stuff behind when lifted out of jar with fork". I agree, I think it would be better if the base - basically vinegar - was thicker - but I'm not sure of the best way of doing that? If I add some thickening agent is that not going to undermine the keeping qualities? Any suggestions please?

My SIL demolished a plate of these this weekend; I think I know what she's getting for Christmas this year.

Originally Posted by bazzaboy

Reviving this popular recipe YET AGAIN! And making even more as I really like the sweet/sour quality and still have more courgettes than I can count.... I don't understand Snadger's doubts coz my version is anything but tasteless - quite sharp even - but I do agree with him on one observation he makes: "Unlike piccalili this stuff leaves the vinegar plus other stuff behind when lifted out of jar with fork". I agree, I think it would be better if the base - basically vinegar - was thicker - but I'm not sure of the best way of doing that? If I add some thickening agent is that not going to undermine the keeping qualities? Any suggestions please?

You'd need to cook it in a similar way to making piccalilli which would alter the taste...

make it with flour as per piccallili, and whisk. Or...Alice/Bramble_killer used colemans ready made mustard instead of powder, no idea of the quantity, but apparently that worked too.

Many thanks for these notes Binley and Taff, I will try both and report back! Not immediately though coz I now seem to be beset with large quantities of crab-apples.... How much crab-apple jelly does the world need?