Autumn piccalilli with pear

Autumn piccalilli with pear

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(13 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 pears, 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 seeds
    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 seeds
  • 300g golden caster sugar
  • 8 tbsp cornflour
  • 5 tbsp English mustard powder
  • 3 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

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, questions and tips

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hattieuns
18th Nov, 2010
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
skakule
12th Nov, 2010
5.05
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
20th Nov, 2009
5.05
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
10th Nov, 2009
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
27th Oct, 2009
4.05
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
12th Aug, 2009
4.05
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
12th Jul, 2009
I love piccallilli, but I'm desperate to find a recipe for something similiar called 'military pickle' - anyone got any recipes for this?
mhawser
7th Jan, 2009
Would be better without the coriander seeds, they are little surprise time bombs waiting to happen. Apart from that - just loved it!
traceybruch
6th Dec, 2008
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
22nd Oct, 2008
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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