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Season: Autumn 

Autumn Pear Piccalilli

Ingredients

2 small cauliflowers*, cut into small florets
400g silverskin or pearl onion*
600g courgette*, cut into small chunks
6 firm pear*, cored and cut into small chunks
100g salt
1.7 litres cider vinegar
Finger-length piece fresh root ginger, grated
2 tbsp. coriander seed
3 tbsp. brown or black mustard seed
300g golden caster sugar
8 tbsp. cornflour
5 tbsp. English mustard powder
3 tsp. turmeric

*available at Hampshire Farmers’ Markets

Method

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 al dente.
Drain the vegetables, reserving the liquid, and set aside.
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 minutes until smooth and thickened.
Stir in the veg and spoon into sterilised jars while hot, then seal.

Note: Store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

Recipe from Good Food magazine, October 2008

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