food
Let’s Get Pickled 1kg pears, cored and chopped
Ingredients 2kg mixed vegetables e.g. green tomatoes, pickling onions, marrow, cauliflower, courgettes, carrots 2 ltrs water 250g salt 100g plain flour ½ tbsp turmeric 2 ½ tbsp mustard powder 2 ½ tbsp curry powder 1.1 ltr malt or cider vinegar 100g brown sugar Method
Spicy Pear Chutney Ingredients
Mustard Pickle
1. Chop all the veg into small pieces. Make a brine with the water and salt. Pour over the vegetables and leave to soak for 24 hours. Method 1. Put all the ingredients, except for the sugar and salt, in large saucepan or preserving pan and stir well.
2. The next day, heat everything up to boiling point and then drain.
1 tsp red chilli flakes
3. Stir in the sugar and salt and dissolve. Boil gently, stirring from time to time, for 20-30 minutes until reduced and thickened.
3. Put 1 ltr vinegar into a large saucepan and bring slowly to the boil. With the remaining 100ml vinegar, make a paste with the flour turmeric, mustard and curry powder and sugar then add to the boiling vinegar and stir until thickened. When this comes to the boil again, add all the vegetables, bring to a simmer and keep stirring continuously for about 10 minutes.
400ml cider vinegar
4. Ladle into sterilised jars and seal.
4. Pot in hot sterilised pots
Leave at least 2 weeks before eating to allow the flavours to develop. The chutney is best eaten within 6 months.
Leave at least 2 weeks for the flavours to develop. Delicious with cold turkey, ham or cheese.
3 onions, chopped 100g cranberries or raisins 1 tbs grated ginger 1 tbs mustard seeds 1 tbs ground cumin 1 tbs paprika
500g light brown sugar 2 tsp salt
16 etcetera
2. Bring slowly to the boil, reduce the heat, cover and simmer for about 10 minutes until the pear chunks are tender.
