Autumn piccalilli with pear

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• 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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• rachie72

  05 January 2010

  rachie72 rated this recipe

  

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• skakule

  12 November 2010

  skakule rated and commented on this recipe

  

  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...

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• Harriet

  18 November 2010

  Harriet commented on this recipe

  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.

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• bev

  22 November 2010

  bev rated and commented on this recipe

  

  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!

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• sailorgirl

  01 December 2010

  sailorgirl commented on this recipe

  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.

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• vegetarian recipes

  11 March 2011

  vegetarian recipes commented on this recipe

  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.

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• JOOLES

  10 July 2011

  JOOLES rated and commented on this recipe

  

  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.

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• Lhea

  09 December 2011

  Lhea commented on this recipe

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

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• Andrea

  22 December 2011

  Andrea rated and commented on this recipe

  

  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!

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• Andrea

  22 December 2011

  Andrea commented on this recipe

  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! :)

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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

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, sugar 5g, salt 1.01 g

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