Pickles

Piccalilli  
Uncooked Chutney  
   
   


PICCALILLI :

Mix flour, sugar, mustard and tumeric powder with a little vinegar.
Boil rest of vinegar, with spice (in cheese cloth bag) for 5 minutes.
Pour paste in and simmer for 5 minutes.
Remove bag.
Put Cauliflower, onion & cucumber (suitably chopped) in the liquid.
Stir for another 5 minutes.
Cool and bottle.

UNCOOKED CHUTNEY:

1lb apples
1lb dates
1lb sultanas
1lb onions
1 pint of vinegar

Core the apples (I leave the skins on though)
Mince apples, dates, sultanas and onions.
Mix them altogether in a large bowl.
Stir in the vinegar.
Cover and leave for 24 hrs. in a cool place.
Give it another stir to make sure that everything is well mixed together and then just put into clean sterilised jars, pop the lids on the jars and that is it!!
Couldn't be easier!
 

Will keep for one year in a cool dark place. A bag of spice may be added for the 24 hours before bottling, then removed. Wendy is not a chutney lover, but finds this one delicious.