- 2 small cauliflower, cut into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 400g silverskin or pearl onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 600g courgette, cut into small chunks (about 2cm pieces)
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 6 firm pear, cored, and cut as the courgettes
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 100g salt
- 1.7l cider vinegar
- finger-length piece fresh root ginger, grated
- 2 tbsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 3 tbsp brown or black mustard seed
- 300g golden caster sugar
- 8 tbsp cornflour
- 5 tbsp English mustard powder
- 3 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.
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.
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.
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.