PICKLED PEARS
A stylish and gorgeous treat, spooned out of the jar with a little of the syrup
Provided by Good Food team
Categories Side dish, Snack
Time 45m
Yield Makes enough to fill a 1-1.5 litre kilner jar
Number Of Ingredients 9
Steps:
- Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
- Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
- Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.
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.
Provided by Good Food team
Categories Condiment, Snack
Time 35m
Yield 5 x 500ml jars
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 31 calories, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 1.01 milligram of sodium
PAM'S PICKLED PEACHES OR PEARS
I just love pickled fruit. I make this for holidays to go with turkey or ham, or any time of the year just for good eats. The sweet of the fruit and sugar conterpoint the tangy vinegar and the spices make it pop. Serve with meats or pile a few pieces on top of some cottage cheese for a "salad" or use like pickles as a...
Provided by Pam Ellingson
Categories Other Snacks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Drain, reserve juice. Put 1/2 c juice in saucepan. Pack fruit slices or halves in a clean quart canning jar.
- 2. To the juice in the saucepan add vinegar and sugar, add salt and mixed pickling spice (I take out most of the red pepper flakes before using). Heat on low to dissolve sugar and simmer for a few minutes til you can taste the spices in a sample. Turn off heat, let cool a minute and strain the hot juice into the jar over fruit. (WHEN YOU POUR THE SYRUP OVER THE FRUIT, YOU CAN LEAVE THE SPICES IN FOR A MORE SPICY TASTE.)
- 3. Put on the lid and let cool on the counter, then refrigerate for at least a day or two before eating to allow spices to permeate the fruit.
- 4. Because these are NOT water processed or sterilized, they must be stored in the fridge. They are best eaten within a week or two. If you leave the spices in the syrup, you may want to remove as many bay leaves or whole cloves as possible to keep those spices from overwhelming the other flavors.
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