Autumn piccalilli with pear

Autumn piccalilli with pear

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(11 ratings)

Prep: 20 mins Cook: 15 mins Plus salting overnight

More effort

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

  • Vegetarian

Nutrition: per serving

  • kcal31
  • fat0g
  • saturates1g
  • carbs6g
  • sugars5g
  • fibre0g
  • protein1g
  • salt1.01g
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Ingredients

  • 2 small cauliflower, cut into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g silverskin or pearl onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 600g courgette, cut into small chunks (about 2cm pieces)
    Courgette

    Courgette

    corr-zjet

    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
    Pear

    Pear

    pair

    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
    Coriander seeds

    Coriander seed

    kor-ee-and-er 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

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.

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Comments (21)

sausageandcustard's picture
1

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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