Autumn piccalilli with pear

200 kcal or less 30-60 minutes autumn cauliflower chutney chutneys cider vinegar condiment courgette courgettes make ahead onion onions pear pears picalilli picallili piccalili pickle pickleli pickles preserve relish

N/A

5 x 500ml jars

Source

Ingredients

2 small cauliflower , cut into small florets

400g silverskin or pearl onion

600g courgette , 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

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 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.