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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.

PER SERVING

31 kcalories, protein 1g, carbohydrate 6g, fat 0 g, saturated fat 1g, fibre 0g, salt 1.01 g

Latest comments and suggestions

• yummystuff

  08 October 2008

  yummystuff rated and commented on this recipe

  

  Warning, this is an awful recipe! It says 8 tablespoons of cornflour, I used 8 gently rounded spoonfuls and the resulting pickle was so solid that it could be sliced! Even 8 level tablespoonfuls would be too much thickening. I had to bin the entire lot! Also the flavour wasn't good, a bit bitter. Don't bother - make Delia's piccalilli!

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• sallybobs

  12 October 2008

  sallybobs rated and commented on this recipe

  

  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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• Roby

  22 October 2008

  Roby commented on this recipe

  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.

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• Pip-a-doodle

  06 December 2008

  Pip-a-doodle commented on this recipe

  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.

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• michelle

  07 January 2009

  michelle commented on this recipe

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

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• marmalady

  12 July 2009

  marmalady commented on this recipe

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

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• Rolybird

  12 August 2009

  Rolybird rated and commented on this recipe

  

  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.

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• MacyMoo

  27 October 2009

  MacyMoo rated and commented on this recipe

  

  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.

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• Carena

  10 November 2009

  Carena commented on this recipe

  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.

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• Paul N London

  20 November 2009

  Paul N London rated and commented on this recipe

  

  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.

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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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Difficulty and servings

5 x 500ml jars

Preparation and cooking times

Prep 20 mins

Cook 15 mins

plus salting overnight

Vegetarian

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

PER SERVING

31 kcalories, protein 1g, carbohydrate 6g, fat 0 g, saturated fat 1g, fibre 0g, salt 1.01 g

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