Autumn Piccalilli with Pears

• small cauliflower↗2

  cut into small florets

• onions of 'silver skin' or 'pearl' variety400г g
• zucchini600г g

  cut into small pieces (about 2 cm)

• firm pears6

  cored and cut like the zucchini

• salt↗100г g
• apple cider vinegar↗1,7л l
• fresh ginger root, finger-length

  grated

• coriander seeds↗2 ст. л. tbsp
• brown or black mustard seeds3 ст. л. tbsp
• golden fine sugar↗300г g
• cornstarch8 ст. л. tbsp
• English mustard powder↗5 ст. л. tbsp

  powder

• turmeric↗3 ч. л. tsp

Step-by-step instructions

1. 1

   In a large bowl combine the vegetables, pears, salt and 2 l of cold water, cover with a lid and let sit overnight.

2. 2

   The next day drain the brine, rinse the vegetables quickly, then transfer them to a large pot, add the apple cider vinegar, grated ginger, coriander seeds, mustard seeds and sugar. Bring to a boil, then simmer for 8–10 minutes until the vegetables are soft yet slightly crisp. Drain them, reserve the liquid and set aside while you prepare the sauce.

3. 3

   In a large bowl whisk together the cornstarch, mustard powder and turmeric, gradually adding the hot vinegar while whisking constantly until you obtain a smooth yellow sauce. Transfer the mixture to a pot and cook over low heat, stirring constantly for 4 minutes until the sauce thickens and becomes smooth. Add the prepared vegetables, divide them among five sterilized jars (500 ml each) while still hot, and seal with lids. After cooling you can enjoy immediately or store in a cool dark pantry for 2–3 months. Once opened, keep refrigerated.