Autumn Piccalilli With Pear Recipes
AUTUMN PICCALILLI WITH PEAR
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
Categories Condiment, Snack
Time 35m
Yield 5 x 500ml jars
Number Of Ingredients 13
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
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