Fred-up's pickles and chutnies

Postby Davred » Wed Sep 10, 2008 10:07 am

Copycat Pan Yan pickle

1 lb bramley apples, peeled, cored and minced
1 lb dates, minced
1 lb sultanas, minced
3/4 pint malt vinegar
1 lb soft brown sugar
2 to 3 teaspoons Madras curry powder
salt and pepper to taste

Stir all the ingredients together and leave for 24 hours.
Put in clean and sterilised jars.

Tastes better after 2 weeks storage in a cool dry place and makes about 7 x 1/2 lb jars.
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Postby Davred » Wed Sep 10, 2008 10:14 am

Ploughmans Style Pickle

1 large onion, finely diced
4 granny smith apples, peeled and chopped
8 oz sultanas
1 tin chopped tomatoes
2 cloves garlic
4 cloves
1 tbsp mustard seeds
12 oz brown sugar
1 pint malt vinegar
� tsp salt

Place the onion, apple, sultanas, tomatoes, garlic, cloves, mustard seeds, sugar, vinegar and salt in a large saucepan and stir until the sugar is dissolved.
Bring to a boil and cook for 40 to 45 min or until thickened.
Carefully spoon the hot pickle into sterilised jars.

Let the jars sit for a couple of weeks before using.
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Postby Davred » Wed Sep 10, 2008 10:57 am

Apple Chutney

1 lb cooking apples
1 lb onion, chopped
2 garlic cloves, crushed .
6 oz sultanas
2 tsp. salt
12 oz sugar
1 � pints malt vinegar
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground ginger
1 tsp mustard seeds
1/4 tsp dry mustard
1 tbsp tomato paste

Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7 to 8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars.

Process 10 minutes in a boiling water bath.

NOTE: This chutney improves if stored at least 3 weeks before serving.
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Postby johnfb » Wed Sep 10, 2008 12:16 pm

Davred

Can you guide me through the process of sterilsing the jars and goods going into them and storage too.

Do I need to put a layer of oil on top of the pickle before it goes into the jar???

How can I be sure it wont go off before I get to it???

John
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Postby Mike D » Wed Sep 10, 2008 12:24 pm

Thanks for these David, they are what I've been looking for.

Is the vinegar noted in the recipes malt vinegar (brown) or white vinegar ??


Cheers,


Mike.
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Postby Davred » Wed Sep 10, 2008 3:40 pm

In these recipes any vinegar will do unless any other is mentioned. I usually use white or cider as it does not colour the pickles and the cider vinegar give the chutney a milder taste.

I sterilise my jars by running them through the dishwasher. If you don�t have a dishwasher use hot water and a campden tablet or a little sterilising liquid. Then just before use pour some nearly boiling water in them and empty out.

Fill the jars to within 1/4" of the tops and place a waxed disk, or as I use, a circle of greaseproof paper under the lid. This helps with the seal and stops the vinegar attacking the lids.

If a water bath is called for (which I rarely use) place the filled jars in a large saucepan so they are not touching each other, fill with water to about 2" above the lids and boil the water for the time specified.

If the pickle/chutney is hot and the jars are sterilised he pickle/chutney will last for at least a year if stored in a cool place. I use an unused cupboard. I have some chutney and relish (the corn relish mention in my recipes) that is over 2 years old and tastes great.



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Last edited by Davred on Tue Oct 21, 2008 1:40 pm, edited 2 times in total.
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Postby wheels » Wed Sep 10, 2008 3:55 pm

johnfb

You can also put the jars in the oven at (say) 130�C for 20 mins or so to sterlise them.

Davred
Superb recipes, thank you.

Phil
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Postby Davred » Wed Sep 10, 2008 4:46 pm

This one was nicked from an army cook friend of mine and altered to my taste.

Soldiers Chutney

1 1/2 lb plums, pitted and halved
1 1/2 tbsp pickling spice*
2 cloves garlic, peeled and crushed
12 oz onions, peeled and sliced
2 lb tomatoes, peeled and sliced
1 1/2 pint malt vinegar
2 lb cooking apples, peeled, cored and chopped
8 oz dried apricots, chopped
8 oz golden syrup
8 oz demerara sugar
4 tsp salt
6 tbsp brandy (optional)

Wipe the plums, halve and discard the stones.
Tie the pickling spice in a muslin bag.
Put the plums and all the other ingredients in a large pan, bring to the boil, reduce the heat and simmer uncovered until the ingredients are soft and well reduced.
Remove the muslin bag. Add the brandy (if used) and stir well.
Pour into hot jars and seal.

� Fred-up

* See recipe in this thread or use your own.
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Postby Davred » Wed Sep 10, 2008 4:53 pm

Horseradish Relish

8 oz grated horseradish
4 fl oz white wine vinegar
1/4 teaspoon salt

Wash horseradish roots thoroughly and remove the brown, outer skins. Grate the roots or shred in food processor. Combine all ingredients. Pack into clean jars. Seal tightly.
Store in refrigerator.

� Fred-up
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Postby jenny_haddow » Wed Sep 10, 2008 5:28 pm

Thanks for a terrific contribution to the forum David. Much appreciated.

Cheers

Jen
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Postby johnfb » Wed Sep 10, 2008 6:59 pm

Thanks for the help Davred and Wheels


I feel a marathon relish production comming on.............
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Postby Davred » Wed Sep 10, 2008 9:29 pm

A couple of mustard recipes, great with sausages, burgers or steaks.

Dijon Mustard

� pint dry white wine
1 large onion, chopped
2 cloves garlic, minced
4 oz dry mustard
2 tbsp honey
1 tbsp vegetable oil
2 tsp salt
few drops tobasco sauce

Combine wine, onion, and garlic in a saucepan: heat to boiling.
Lower heat: simmer for 5 minutes.
Pour mixture into a bowl: cool. Strain into dry mustard in a saucepan, beating constantly with a wire whip.
Blend oil, honey, salt and red pepper sauce into mixture.
Heat slowly, stirring constantly, until mixture thickens: cool.
Place in a container (not metal): cover. Chill at least 2 days to blend flavors.
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Postby Davred » Wed Sep 10, 2008 9:32 pm

This is a bit like American mustard.

Basic Mustard

2 oz dry mustard
6 tbsp white wine vinegar
3 floz dry white wine
1 tsp sugar
1/2 tsp Salt
3 Egg yolks

� Fred-up
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Postby Davred » Wed Sep 10, 2008 9:45 pm

French Mustard

2 oz brown mustard seed, crushed
1 tsp sugar
� tsp mixed spices or ground mace
red wine vinegar to mix.

Crush the mustard seeds and place in a bowl. Add the sugar and spices and mix to a paste with the vinegar.
Store in jars in a cool place.

� Fred-up
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Postby Davred » Thu Sep 11, 2008 9:18 am

Mixed Pickles

2 oz Fresh chilli
2 oz Dates
4 oz Shallots
2 oz Carrots
2 oz Cauliflower
2 oz Beans
3 Cloves garlic
2� Ginger
1 oz Mustard seed
1 pint Malt vinegar
1 tsp Salt
1/4 tsp Chili powder
3 oz Sugar

Wash the chillies and cut lengthways. Stone and chop the dates halve the shallots, peel and slice the carrots break the cauliflower into florets and wash, string and cut the beans.
Grind the garlic, ginger and mustard seed together and mix with a tsp of vinegar. Place half the vinegar into a pan and bring to the boil with the salt. Add the chilies and when vinegar boils again remove the chilies. Add the shallots and, again when vinegar boils remove the shallots. Continue process with all vegetables.
Mix the garlic, ginger mustard seeds, chilli powder and dates together with the rest of the vinegar, add the cooked vegetables and mix well. Stir in the sugar. Bottle and seal.
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