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Autumn piccalilli with pear

Ingredients

  1. Step 1 2 small cauliflower , cut into small florets
  2. Step 2 400g silverskin or pearl onion
  3. Step 3 600g courgette , cut into small chunks (about 2cm pieces)
  4. Step 4 6 firm pears , cored, and cut as the courgettes
  5. Step 5 100g salt
  6. Step 6 1.7l cider vinegar
  7. Step 7 finger-length piece fresh root ginger , grated
  8. Step 8 2 tbsp coriander seeds
  9. Step 9 3 tbsp brown or black mustard seeds
  10. Step 10 300g golden caster sugar
  11. Step 11 8 tbsp cornflour
  12. Step 12 5 tbsp English mustard powder
  13. Step 13 3 tsp turmeric
Autumn piccalilli with pear
Calories: 31 Carbohydrate: 6 g Protein: 1 g Fat: g
Cook time: 35 minutes Prep time: 20 minutes Total time: 55 minutes Servings: 5500

TAGS

Condiment Snack British 200 kcal or less 30-60 minute Autumn Cauliflower Chutney Chutney Cider vinegar Condiment Courgette Courgette Good Food Make Ahead onion onion Pear Pear Picalilli Picallili Piccalili pickle Pickleli pickle Preserve Relish

Directions

  1. Step 1 In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.
  2. 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.
  3. 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.