AUTUMN PICCALILLI WITH PEAR

Autumn piccalilli with pear image

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Provided by Good Food team

Time 35m

Yield 5 x 500ml jars

Number Of Ingredients 13

Ingredients

2 small cauliflower , cut into small florets
400g silverskin or pearl onion
600g courgette , 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

Steps:

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.

Nutrition Facts : Calories 31 calories, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 1.01 milligram of sodium