Pear & chilli pickle

With mustard, ginger & chilli

Pear & chilli pickle

Pear & chilli pickle

Serves Makes 3 x 450g jars
Time Cooks In30 minutes plus cooling time
DifficultySuper easy
Nutrition per serving Plus
  • Calories 13 1%
  • Fat 0.1g 0%
  • Saturates 0g 0%
  • Sugars 2.9g 3%
  • Salt 0.2g 3%
  • Protein 0.1g 0%
  • Carbs 3g 1%
  • Fibre 0.2g -
Of an adult's reference intake
Tap For Method


  • 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
Tap For Method

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Tap For Ingredients


  1. Sprinkle 1 tablespoon of salt over the pears in a colander.
  2. Put 150ml water in a saucepan, add the sugar and simmer for 10 minutes until syrupy. Turn the heat down and add the mustard seeds and powder, ginger, vinegar and chilli. Simmer for a further 10 minutes.
  3. Drain the excess liquid from the pears and add to the pan with the extra salt. Cook gently for 5–8 minutes until softened slightly. Stir in the mint.
  4. Cool a little, then spoon into sterilized jars, closing the lids tightly.