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Autumn piccalilli with pear

Autumn piccalilli with pear

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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.

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal31
fat0g
saturates1g
carbs6g
sugars5g
fibre0g
protein1g
low insalt1.01g
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Ingredients

Method

  • STEP 1

    In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, October 2008

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A star rating of 4.4 out of 5.15 ratings
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