Autumn piccalilli with pear
Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.
Difficulty and servings
5 x 500ml jars
Preparation and cooking times
Prep 20 mins
Cook 15 mins
plus salting overnight
Vegetarian
- 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.
Know-how
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.
PER SERVING
31 kcalories, protein 1g, carbohydrate 6g, fat 0 g, saturated fat 1g, fibre 0g, sugar 5g, salt 1.01 g
Recipe from Good Food magazine, October 2008.
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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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Jane's British version of the Spanish quince paste membrillo, traditionally served with Manchego cheese
8
ratings
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, sugar 5g, salt 1.01 g
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24 January 2012
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