Autumn piccalilli with pear

Autumn piccalilli with pear

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(11 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins Plus salting overnight

Skill level

Moderately easy

Servings

5 x 500ml jars

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
31
protein
1g
carbs
6g
fat
0g
saturates
1g
fibre
0g
sugar
5g
salt
1.01g

Ingredients

  • 2 small cauliflower, cut into small florets
  • 400g silverskin or pearl onions
  • 600g courgettes, 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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Method

  1. In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.
  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.
  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 from Good Food magazine, October 2008

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Comments

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vlees1's picture

where did everyone get silverskins from? I ended up using already pickled ones and the recipe was very nice. but I would like to try it with raw silverskins I might try with chopped/sliced shallots. I have searched everywhere no success yet

missjcaley's picture
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I made this as a chutney novice and it turned out really nice :)

I halved the quantities too which made about 10 quite small jars which was more than enough as gifts. I didn't have any turmeric so I added half the amount needed of curry powder which sounds odd... but was really tasty. Needed a yellower colour but I'll be including curry powder again! The coriander seeds are a little too intense - any veg that has had one sat next to it in the jar tastes crazy strong! I'll try crushing as suggested next time. Overall great though.

andrealphus's picture
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Oh, incidentally, the halved quantity mix yielded me 6 1/2 jars of 'jam jar size' (i.e. lemon curd, branston pickle, pickled chillie jars etc.!).. I also tested a little piece of vegetable every two minutes after it had reached boiling point, to make sure they didn't lose their crunch, and I only cut mine into barely 1cm dice, as I prefer a smaller cut picallili. GO ON, HAVE A GO!!! It's really easy, and delicious! :)

andrealphus's picture
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Awesome!!! I halved all the quantities, after reading the above comments, and was VERY careful to use measured, level tablespoons of cornflour. I followed the recipe very carefully, albeit I used a jar of finest silverskin little onions in white balsamic vinegar (drained weight 204g), and drained the vinegar into a jug and used as part of the vinegar element. I also added an extra couple of heaped spoons of little silverskin onions because it looked like it could take it - I only added the onions at the stage where you add the vinegar and boil, as they're already pickled. I also added one very finely deseeded mild red chillie, and an extra half tablespoon of brown mustard seeds. When I made the sauce, after I'd simmered it, I added an extra scant tablespoon of cornflour (mixed with cold water) and a pinch of salt, and the resulting picallili, even on the first day, after cooling was absolutely divine - highly recommended, just add to your tastes!

lhea-ibiza's picture

can anyone tell me if when it says Silverskin Onions does it mean the ones that come in vinegar? thanks

jburton's picture
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This has turned out beautifully. I used all home-grown veg. It was easy and I had no problems with just the use of my jam pan and largest saucepan. I've jarred plenty up and I've also given away a jar each to my mum and mother-in-law, full marks given by both. One of the jars we will eat now and the rest put away for Christmas. mmmm turkey and home-made piccalilli sarnies.

grandmagrandad's picture

i have been looking for a piccally recipe for ages that i cn convert for my diabetic husband and if i use canderel i think i can make an acceptable alternative to the traditional preserve.

sailorgirl700's picture

Made this yesterday. Had some on my cheese sandwich at lunch time today to try it, and it's really lovely. I used baby onions and normal pickling vinegar as I could not get any cider vinegar. We don't like big pieces in the piccalilli so I chopped the veg and pear up small and it cooked in just 8 mins in my big pan. It made 5 500 ml jars, little stocking fillers for parents and sister.

ybeven's picture
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I hate picalli since smelling it as a child but as I have the preserve making bug I thought I would try this recipe. I halved the ingredients and after reading the comments about the sauce, added the cornflour mixture steadily until the right consistency was reached. I tasted the sauce and it was lovely so will definately be trying picalli for the first time this year!

hattieuns's picture

Excellent recipe!! I'd never made any kind of pickle before and so was a bit aprehensive but this was really easy and tastes great.

This recipe definitley makes more than it says - we filled six 500 ml jars plus two re-used jam jars.

skakule's picture
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It´s true that the recipe makes an awful lot! I made it last autumn and I still have 2 half-pint jars in my cupboard which doesn´t matter as the stuff is lovely. Must admit that I added a few handfuls of raisins to balance the tanginess a little and skipped most of the ginger as it gives me a really bad heartburn...

paulnlondon's picture
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I can't wait to taste this once it has aged! I couldn't find baby onions and settled for some shallots that I cut into 1cm pieces. I nearly filled 12 one pound jars - a real shame that the last 4/5ths full jar isn't going to make it to the cupboard. These are to go in hampers I make for the family for Christmas.

carena's picture

Great recipe, quick and easy. I read the warning about the quanity of cornflour so I mixed the cornflour, turmeric and mustard powder seperately with a small quantity of reserved cold vinegar and then mixed with the hot vinegar in a seperate pan adjusting quantities until I got the consistency right. I also added a chopped red chilli to give it a bit more bite. To avoid the sudden burst of coriander, try lightly crushing the seeds before adding them.

caroline1010_3's picture
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I tried this last week. I accidentally added 3 tablespoons of tumeric after not reading the recipe correctly but luckily managed to recover most of it as it was the last thing added to the pile. I thought 8 tablespoons of cornflower was a lot as well, and ended up adding more of the liquid mixture which saved it! I also found it really hard finding black mustard seeds in my area, but they do sell them in the big supermarkets if you buy online. Having made it I think its far superior to shop bought piccalilli and would definitely make it again next year.

lisapidgeon's picture
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Well it looks the part and, as the recipie says, it's tangy but you will have to wait 3 months for the real feedback! I had no problem with the sauce, in fact i have bottled the left overs for another project such as a marinade. Look forward to handing the piccalli out as part of christmas hamper present that I am planning.

loiscrowe's picture

I love piccallilli, but I'm desperate to find a recipe for something similiar called 'military pickle' - anyone got any recipes for this?

mhawser's picture

Would be better without the coriander seeds, they are little surprise time bombs waiting to happen. Apart from that - just loved it!

traceybruch's picture

I am a bit slap dash with measurements and some of my spoons of cornflour were heaped. This recipe still turned out great. Have to agree though, finding a pan big enough was challenging. Think this yields more than 5 jars. Tastes Great with the British Banger and mash.

wendoline's picture

Don't know what yummystuff did, mine turned out lovely. I did look at Delia's recipe but it contained flour and I am allergic to gluten, so this recipe was perfect. I did take special care to measure the cornflour out, levelling the spoon with a knife. Will definately make again.

stdavies1976's picture
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Thought it was yummy. I just watched the sauce mix closely to stop it getting too thick. Would perhaps make 1/2 quantities in future as didn't have pan big enough (& I have some big pans)

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