Fred-up's pickles and chutnies

[Davred]

Rose Hip Chutney

1/2 pint dried rose hips, seeds removed or
1 pint fresh hips, seeds removed
1 pint cider vinegar or wine vinegar
1/2 lb raisins or sultanas, chopped
1 1/2 lb cooking apples, peeled, cored and chopped
2 tsp ground ginger
3/4 tsp cayenne pepper
1 tsp ground cloves
1 clove garlic, minced
1/2 lb brown sugar
6 tbsp fresh lemon juice
6 tbsp fresh orange juice, unsweetened
1/2 tsp grated orange rind

Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil and then reduce heat and simmer, stirring occasionally, until mixture is thickened.
Leave to cool, then place chutney in clean, dry jars and cover with plastic lined lids (or Kilner type jars) Store chutney in a cool place. Keep for at least a month before using.

[Davred]

A copycat recipe.

Branston Pickle

4 oz carrot, cut into 1/8� cubes
8 oz swede, cut into 1/8� cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8� cubes
3 cauliflower florets, finely chopped
1 medium onion, finely chopped
1 medium apple, finely chopped
1 medium Courgette, finely chopped
5 sweet gherkins, finely chopped
1/2 lb dark brown sugar
1 tsp salt
1 lemon, juiced
4 fl oz apple cider vinegar
caramel colouring

Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until swede is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal.

The flavour will improve if aged for a few weeks before using.

[Davred]

This is my personal favorite. Try it with crusty home made bread and cheese. Nectar of the Gods.

Fruit Chutney

1 lb brown sugar
8 oz dried pears
8 oz dried apricots
8 oz dates
8 oz dried apple rings
8 oz sultanas
2 pints water
1 clove garlic, crushed
1 pint cider vinegar
� tsp chili powder
� tsp turmeric
� tsp freshly grated nutmeg
� tsp freshly ground ginger

Chop all the dried fruit except the sultanas.
Place the fruit and water into a large mixing bowl, cover and leave overnight.
Do not drain the fruit. Add the remaining ingredients place in a heavy bottomed saucepan.
Simmer over low heat, stirring constantly, until the sugar has dissolved.
Bring to the boil and then lower the heat.
Allow to simmer, uncovered, for approximately 1� hours, or until thick. Stir occasionally.
Pour the Chutney mixture into sterilized jars whilst still hot.
Fill to �� below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.

Leave the chutney to mature in a cool, dark, dry place for 6 to 8 weeks before use.

� Fred-up

[Davred]

Piccalilli

2 medium cauliflowers divided into 1� florets
1 lb small onions, quartered and cut across
2 pints white vinegar plus 5 tbsp white vinegar
1 tsp nutmeg, grated
1/2 tsp ground allspice
1 cucumber, peeled, cut into �� rounds then each round quartered
1 lb runner beans, cut into largish slices
12 oz caster sugar
2 cloves garlic, crushed with 3 tsp salt
2 oz mustard powder
6 tbsp plain flour
1 oz ground turmeric
3 tbsp water

First place the cauliflower, onions and 2 pints vinegar in the pan, then add the nutmeg and allspice and bring to the boil. Cover and simmer for 8 minutes. Now take the lid off and stir in the cucumber, runner beans and sugar. Stir in the salt and garlic as well. Bring the mixture to a simmering point, cover and cook for a further 5 minutes. The vegetables should all still be slightly crisp .
Now set a large colander over a large bowl and pour the contents of the pan into it and leave it all to drain (reserving the vinegar). Mix the mustard powder, turmeric and flour together in a bowl. Gradually work in the additional 5 tbsp vinegar and the water to make a fairly loose paste. Next add a ladleful of the hot vinegar liquid drained from the vegetables, stir and transfer the blend to a saucepan.
Bring to the boil, whisking with a balloon whisk and gradually add the remaining vinegar. Boil gently for 5 minutes then transfer the vegetables from the colander to the large bowl, and pour over the sauce. Stir well to mix. Spoon the piccalilli into the prepared jars. Keep for 3 months before eating.

[Davred]

Pickling Spice Mix

2 tbsp mustard seed
1 tbsp whole allspice
2 tsp coriander seeds
2 whole cloves
1 tsp ground ginger
1 tsp dried red pepper flakes
1 bay leaf, crumbled
2 tsp cinnamon

Combine all ingredients and store in an airtight jar or container.
Use in favorite pickle or pickling recipes.

[Davred]

Spiced Pickling Vinegar

2 pints vinegar
� oz cinnamon
� oz mace
� oz cloves
� oz allspice
6 to 8 peppercorns
� to 1oz bruised root ginger

Either add the spice directly to the vinegar or place them into a muslin bag before doing so.
Allow to steep for 6 to 8 weeks shaking occasionally.
Strain before use.

[Davred]

Gooseberry Chutney

2 lbs green gooseberries
1 lb raisins
12 oz onions, chopped
3 oz. mustard seed, crushed
1 oz. salt
1 tsp of cayenne pepper
1 pint malt vinegar

Finely chop the onions and cut the raisins in half. Put the gooseberries, vinegar, onions and sugar in a preserving pan and boil for 45 minutes. Add the raisins, salt and pepper and simmer for 5 minutes
Bottle in warmed, clean jars and label

[Davred]

Pickled Onions

4 lb pickling onions
1 � lbs pickling salt
2 pints white vinegar
2 tsp salt
2 tsp ground ginger
1 1/2 tsp allspice berries
1 1/2 tsp cloves
6 peppercorns

Put the unpeeled onions in a large bowl and sprinkle salt over them Cover with water, cover and set aside for 2 days, stirring occasionally Drain and peel the onions Cover with boiling water, set aside for 3 minutes, then drain again Repeat the process twice more, then pack the onions into hot, sterilized jars Put all the remaining ingredients into a saucepan and bring slowly to the boil Simmer for 10 minutes, then strain over the onions to within half an inch of top Seal and label jars.

A few peppercorns or a small chilli in the jars gives the onions some real bite.

[Big Guy]

Fruit Chili Sauce


25 ripe tomatoes (peeled)
5 peaches (peeled)
5 pears (peeled)
5 apples (peeled)
5 onions (peeled)
5 stalks celery , chopped
1 sweet red pepper
1 sweet green pepper
� cup pickling spice (tied in cheesecloth)
1 � tablespoons pickling salt
3 cups white sugar
3 cups vinegar
3 cans tomato paste
� cup flour

Peel all the fruit, tomatoes and onions.
Cut up tomatoes and chop fruit rather finely.
Mix well together.
Add other ingredients, except the flour, with spices tied in a bag.
Cook 1 � to 2 hours, mix flour with a little water and pour into boiling sauce , cook for 20-30 minutes until thickened
Makes 16 pints.

[Davred]

Tomato Relish

8 large tomatoes
1 red pepper, halved and seeded
1 green pepper, halved and seeded
8 large onions
1 tbsp celery seed
1 tbsp mustard seed
1/2 tsp salt
1 tsp tumeric
1 lb white sugar
1 pint cider vinegar

Coarsely chop tomatoes, red peppers, green peppers, and onions in a food processor. Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non aluminium saucepan, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer for 5 minutes, stirring frequently.
Sterilise enough jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

Place a rack in the bottom of a large saucepan and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth covered surface several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

[Davred]

A dipping sauce for seafood.

4 oz tomato ketchup
2 tbsp chilli sauce
1 tbsp lemon juice
1/2 tsp salt
1 tbsp prepared horseradish

Combine ketchup, chilli sauce, lemon juice, salt and horseradish in a bowl. Mix thoroughly and refrigerate for 30 minutes at least or until serving time

� Fred-up

[Big Guy]

Yellow Relish

Measure 2 quarts cucumbers cut up. Cucumbers are peeled and seedless.

1 quart onions
3 red hot peppers
1 head celery
Putt all through the grinder
1tsp celery salt
5 cups white sugar
4 tsp salt
Boil together for 10 min

Sauce
Mix 1 quart of vinegar 3 tsp dry mustard
1 tsp tumeric powder
1 cup flour dissolved in vinegar
Add to cucumber mixture.
Boil a few minutes. Put into jars and seal.

Yield 24 250-ml. jars

I love this stuff on my eggs inthe morning,

[Davred]

Lime Chutney

12 limes, halved
1 medium onion; peeled, quartered
4 hot green chilli peppers
1" ginger root
4 oz seedless raisins
7 green cardamom pods
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
4 dried red chilli peppers
1 pint cider vinegar
3 tbsp coarse salt
1 lb light brown sugar

Juice the limes. Discard 6 lime halves. Combine remaining 18 lime halves, green chilli peppers, ginger and raisins in a food processor. Chop finely. Place mixture in a non metal bowl. Open cardamom pods. In a heavy frying pan toast peppercorns, cardamom seeds, mustard and coriander seeds and the dried red chilies for about 3 minutes, stirring constantly. Let cool spices on a dry plate, and then grind finely. Add spices, lime juice, sugar and vinegar to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days. On the third day pour mixture into a non reactive saucepan,, add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes.
Fill into prepared jars. Close jars with a tight fitting lid. Store in a cool place.

The chutney should rest for at least 4 weeks before opening.
Keep open jars in the refrigerator.

[Davred]

Winter Chutney

2 lb cooking apples
1 lb soft brown sugar
� pint malt vinegar
5 oz dates
5 oz sultanas
2 oz preserved ginger, chopped
2 cloves garlic
1 tsp freshly grated nutmeg
1 tsp juniper berries
1 tsp ground cinnamon
8 cloves
2 oranges grated zest and juice

Peel, core and dice the apples.
Peel and crush the garlic, crush the juniper berries.
Place half the vinegar and apples into in a large saucepan.
Add the remaining vinegar and ingredients.
Return to the boil and simmer gently for about 30 minutes, until thickened.

Pour into jars and seal. Allow to mature for 1 month before use.

[lemonD]

David,
Do you have a Fred Up recipe for Ploughman's pickle, even better do you have one for Pan-Yan pickle?

LD