Autumn piccalilli with pear

recipe

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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

Preparation: 20 Total Time: 20min

In a bowl, mix together the vegetables, pears and salt with 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 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 mins until smooth and thickened. Stir in the veg and spoon into five sterilised l jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for months. Refrigerate once opened.

Source: BBC Good Food Magazine