How to Make Delicious Pear Piccalilli

by Sarah - Craft Invaders

I have only just discovered Piccalilli. At least, I always knew what it was, but only recently found out that I love it. I was served a home-made version as part of a pub lunch and it was absolutely delicious. I decided there and then that I had to make my own.

Piccalilli is a pickle made from chopped vegetables, mustard, and hot spices.This pear piccalilli is both sweet and tangy, and absolutely deliciousPiccalilli is a pickle made from chopped vegetables, mustard, and hot spices. I have taken the bits I like from a few recipes to come up with this version. If you would like to check out the original recipes they are all pinned on my Homemade Presents and Preserves board on Pinterest.

It is a fairly long list of ingredients, but you really can use whatever vegetables that take your fancy – just keep the proportions of sauce to vegetables roughly similar. This is a large batch recipe, but it could easily be halved.

What You Need To Make Delicious Pear Piccalilli

1 large cauliflower broken into small florets
800g pears cored and diced
600g courgettes diced
1 medium cucumber peeled and diced
200g green beans cut into 1 inch lengths
300g silverskin Onions (I used ones out of a jar)
100g salt
1500mls cider vinegar (I used 1200 + 300mls vinegar from the pickled silverskin onions)
1 inch square of fresh ginger (grated or blitzed)
2-3 cloves garlic (grated or blitzed)
2 tbsp crushed coriander seeds
3tbsp black mustard seeds
300g golden castor sugar
100g cornflour
5 tbsp English mustard powder
3 tsp ground turmeric

How to Make Delicious Pear Piccalilli

First prepare all the vegetables, putting the roughly diced cauliflower and pears in one bowl, and the courgettes, cucumber and beans in another. Mix the salt with about 3 litres of water, and cover both sets of vegetables with the salt water, using a plate to keep the vegetables submerged. Cover with cling film, and set aside overnight.

Piccalilli is a pickle made from chopped vegetables, mustard, and hot spices.This pear piccalilli is both sweet and tangy, and absolutely delicious

 

The next morning, drain the vegetables, rinse them under the tap, and place the cauliflower and pears in a large pan with the vinegar, coriander seeds, mustard seeds and sugar. Add the ginger and garlic. Bring the contents of the pan to a boil and allow to simmer for a couple of minutes before adding the cucumber, courgettes and beans. Allow to simmer for another minute, check the vegetables are cooked to your liking (bearing in mind you want them to have a nice crunchy bite) and then drain them, reserving the cooking liquid.

 

Piccalilli is a pickle made from chopped vegetables, mustard, and hot spices.This pear piccalilli is both sweet and tangy, and absolutely delicious

 

Mix the cornflour, mustard powder and turmeric in a bowl, then whisk in the hot vinegar, making a thin yellow sauce. Return to a saucepan and cook over a low heat, stirring continuously until it has thickened – it should be thick enough to coat the back on the wooden spoon!

 

Piccalilli is a pickle made from chopped vegetables, mustard, and hot spices.This pear piccalilli is both sweet and tangy, and absolutely delicious

Add the onions to the rest of the vegetables, and mix in the sauce. If you decide to use fresh onions instead of pickled, I would treat them in the same way as the cauliflower and pears.

 

Piccalilli is a pickle made from chopped vegetables, mustard, and hot spices.This pear piccalilli is both sweet and tangy, and absolutely delicious

 

Spoon into clean, dry, hot jars that have been sterilised in a warm oven. I ended up with about 3200mls of pickle – 15 jars worth, so plenty to give away over Christmas! Like all pickles and chutney, pear piccalilli will mature and mellow over time, so benefits from being kept for a month before opening.

 

Piccalilli is a pickle made from chopped vegetables, mustard, and hot spices.This pear piccalilli is both sweet and tangy, and absolutely delicious

For more homemade preserve recipes check out our Seville Orange Marmalade, our Quince Cheese and our Rosehip and Crab Apple Jelly.
Piccalilli is a pickle made from chopped vegetables, mustard, and hot spices.This pear piccalilli is both sweet and tangy, and absolutely delicious

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22 comments

Nikki November 6, 2016 - 2:23 am

Sarah, I’ve never heard of piccalilli. In fact I’m really surprised that as I am writing this post in voice to text, that my phone knew what piccalilli was. This sounds absolutely delicious. I love all types of pickled vegetables, and I want check this out. I’m pinninging this to save because I really want to try it. It looks yummy. How do you eat it? With a spoon or as a dip? Fill Me In.

Reply
Sarah - Craft Invaders November 7, 2016 - 9:54 am

We would usually serve it with ham or other cold cuts. Here in the UK we have a traditional pub lunch called a ploughmans which is a lump of bread, cheese, ham, pickled onion and sweet pickle (which might look more like a chutney to you) This would go perfectly with that too. Mustard is very popular here, and I think our English version is a little stronger than the American version that we can also get here in the shops x

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Life Loving November 2, 2016 - 1:36 pm

When I saw this on Nikki’s link up, I knew I had to click it. I love the ideas of a different piccalilli from the norm. I really wasn’t disappointed. I’d love to try this out.

Sally @ Life Loving

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Sarah - Craft Invaders November 3, 2016 - 10:33 am

Thanks for visiting Sally, and taking the time to comment. It is a lovely pickle, the pears really lift it 🙂

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janice Wald January 13, 2016 - 12:53 am

HI!
I love pears!
Thanks for bringing your post to Blogger’s Pit Stop!
Janice, Pit Stop Crew

Reply
Sarah - Craft Invaders January 14, 2016 - 12:30 pm

I love pears too, think they sometimes get overlooked for recipes. Thanks for taking the time to visit us Janice,and for having us on Blogger’s Pit Stop 🙂

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Just Plain Marie January 8, 2016 - 3:02 pm

I’ve never made piccalilli, although I knew what it was. My stepfather is British – I should put this on my recipe list to make this year for gifts. I’m sure he’d enjoy a jar.

Thank you so much for sharing it at The Blogger’s Pit Stop!
– Marie, Blogger’s Pit Stop crew

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Sarah - Craft Invaders January 8, 2016 - 9:38 pm

It was really well received by our friends and family (and postman) this year. I was actually quite surprised by the number of people who said ‘Oh I love piccalilli’ when I gave it to them! I used to nurse a man who would always talk about runner bean pickle which I think is in a similar sauce, so I might try that in the summer. Thanks for popping by – I’m a huge fan of your blog 🙂

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Jenny Eaves December 16, 2015 - 8:26 pm

This looks amazingly delicious and a perfect gift! I need to get making this sort of thing next year, hoping to have a more handmade Christmas.
Thanks so much for linking up to #HowtoSunday 🙂 x

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Sarah - Craft Invaders December 17, 2015 - 11:36 pm

I find recipes like this where you start one day and then finish the second work work well for me. I’ve got a few preserve recipes that work in the same way – makes them much easier to find the time for x

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Charlotte Oates December 16, 2015 - 1:56 pm

Picalilli is one the those things I’ve heard of before but never actually tried. I love pickles, especially at Christmas, so I’ll definitely have to give it a try.

Thanks for joining #FoodYearLinkup I hope to see you there again soon xx

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Sarah - Craft Invaders December 16, 2015 - 8:16 pm

I always had the idea I hated it, but am totally converted since trying it in a pub. Will definitely make it every year from now on – it was a lot easier preparation wise compared to a lot of pickles and chutneys I’ve made in the past. Hopefully it’ll go down well as Christmas 🙂

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OneDizzyBee December 12, 2015 - 12:23 am

I’d never heard of pear piccalilli before! This looks really good! Definitely something I’m putting on my try-list after the holidays.

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Sarah - Craft Invaders December 12, 2015 - 3:02 pm

I looked at quite a few recipes and everyone seemed to put different ingredients in theirs, so I think you can go with whatever you fancy. The pub where I tried it was a Somerset cider pub which is what made me decide to put fruit in 🙂

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El December 10, 2015 - 10:14 pm

Oooh, I do like Pickles and your recipe sounds and look yummy! And yes, would be a terrific gift idea! Thanks for sharing with #abitofeverything

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Sarah - Craft Invaders December 10, 2015 - 10:41 pm

Thank you 🙂 Edible gifts always go down well in our family.

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Alice December 8, 2015 - 6:30 pm

A jar of Piccalili is a great homemade gift. At least I hope y family agree, because it has become our tradition to make it! Great call!
I could sit and eat a jar of it with a fork, it’s lovely.
x Alice
#abitofeverything

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Sarah - Craft Invaders December 8, 2015 - 10:09 pm

Am really pleased with how it tastes – and it should get even better! It’s nice to make a preserve which is less sweet than most – hoping they will all love it 🙂

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Sara at Handy Herbs December 8, 2015 - 4:51 pm

This looks like something a bit different to make. I think it would make a good home made gift too. The long list of ingredients is initially off putting but when I read the method it actually looks pretty straight forward. Thanks for sharing #abitofeverything

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Sarah - Craft Invaders December 8, 2015 - 5:56 pm

It does look a long list but is pretty simple when you actually start – I’m planning to give ours away in hampers at Christmas with some other home made goodies 🙂

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Mackenzie Glanville December 8, 2015 - 10:46 am

oh my gosh this sounds so yummy!

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Sarah - Craft Invaders December 8, 2015 - 5:58 pm

I hope all our recipients think so – we certainly love it!

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