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.

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

  

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

  Know-how
  To sterilise jars, run them through the dishwasher, or wash well in hot soapy water, rinse, then dry in a low oven. If you're pickling and recycling old jam jars, it's important to cover the pickle with a wax disc first so the metal lid doesn't react with the vinegar.
  

  NUTRITION PER SERVING:

  31 kcalories, protein 1g, carbohydrate 6g, fat 0 g, saturated fat 1g, fibre 0g, sugar 5g, salt 1.01 g   

  source:bbcgoodfood.com