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Pear & chilli pickle
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Total Time:
30 minutes
Spicy Italian mostarda perfect for chicken and pork sandwiches.
Ingredients:
  • 8 firm pears peeled, cored and quartered
  • 140 g sugar
  • 2 teaspoons black mustard seeds
  • 4 teaspoons English mustard powder
  • 1 heaped tablespoon fresh ginger grated
  • 150 ml white wine vinegar
  • 1 teaspoon chilli flakes
  • 1 handful fresh mint leaves
Instructions:
  • Season the pears in a colander with 1 tablespoon of salt. In a saucepan, combine 150ml water and sugar, simmer until syrupy, then reduce heat. Add mustard seeds, powder, ginger, vinegar, and chili, and simmer for another 10 minutes. Drain excess liquid from the pears and add to the pan with a pinch of extra salt. Cook gently for 5–8 minutes until slightly softened. Stir in the mint. Allow to cool slightly, then transfer to sterilized jars and seal tightly.

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