Autumn Piccalilli With Pear
This sweet and tangy piccalilli recipe combines the vibrant flavors of cauliflower, onions, courgettes, and pears, pickled in a delicious blend of cider vinegar, ginger, and aromatic spices. The colorful vegetables are transformed into a delightful condiment that pairs perfectly with savory dishes or adds a zesty kick to sandwiches and salads. Make a batch of this homemade piccalilli to elevate your meals and enjoy the taste of summer all year round.
— Constant Cookbook
Ingredients
- 2 small cauliflower , cut into small florets
- 400g silverskin or pearl onions
- 600g courgettes , 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
Instructions
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
5 x 500ml jars
Nutrition
- Calories: 31 calories
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 1.01 milligram of sodium
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