Name: Autumn piccalilli with pear
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 x 500ml jars
Cuisine: British
Ingredients: 2 small cauliflower cut into small florets; 400g silverskin or pearl onion; 600g courgette cut into small chunks (about 2cm pieces); 6 firm pears cored, and cut as the courgettes; 100g salt; 1.7l cider vinegar; finger-length piece fresh root ginger grated; 2 tbsp coriander seeds; 3 tbsp brown or black mustard seeds; 300g golden caster sugar; 8 tbsp cornflour; 5 tbsp English mustard powder; 3 tsp turmeric

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Autumn piccalilli with pear

Autumn piccalilli with pear

Good Food team

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5 x 500ml jars

More effort

Prep: 20 mins

Cook: 15 mins

Plus salting overnight

A star rating of 4.5 out of 5.17 ratingsRate

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Eaten immediately, this pickle will have a punchy
tang, perfect with strong cheeses, but by winter
the flavours will mellow, ideal for sliced ham.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 small cauliflower

cut into small florets
400g silverskin or pearl onion
600g courgette

cut into small chunks (about 2cm pieces)
6 firm pears

cored, and cut as the courgettes
100g salt
1.7l cider vinegar
finger-length piece fresh root ginger

grated
2 tbsp coriander seeds
3 tbsp brown or black mustard seeds
300g golden caster sugar
8 tbsp cornflour
5 tbsp English mustard

powder
3 tsp turmeric

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Nutrition: per serving

kcal31
fat0g
saturates1g
carbs6g
sugars5g
fibre0g
protein1g
salt1.01g

low

Method

step 1

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.
step 2

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.
step 3

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

RECIPE TIPS

KNOW-HOW

To sterilise jars, run them through the dishwasher, or wash well in hot soapy water, rinse, then dry in a low oven. If you’re pickling and recycling old jam jars, it’s important to cover the pickle with a wax disc first so the metal lid doesn’t react with the vinegar.

Recipe from Good Food magazine, October 2008

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A star rating of 4.5 out of 5.17 ratings

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