Ingredients for Mixed Pickle:
- Equal quantities of cucumber, cauliflower and marrow
- A few shallots
- Spiced Vinegar
Method for Mixed Pickle:
- Wash and drain the vegetables.
- Break the cauliflower into small sprigs, peel and cut the cucumber and marrow into cubes.
- Peel the shallots and leave whole.
- Put into a bowl in alternate layers with salt and leave to soak for 24 hours.
- Rinse under cold water and drain thoroughly.
- Pack into clean, sterilised jars and pour in cold, spiced vinegar.
- Cover the jars and label with contents and date.
For an extra kick, add 1 dried chilli pepper to each jar.
This mixed pickle, kept in properly sterilized and sealed jars, should keep for 6 months in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
A good standard pickle that goes well with a traditional ploughman’s lunch
For More Information on Pickles
Pickles - How to Make Pickles
Pickles can range from a simple single ingredient pickle to a complex mixed pickle like Piccalilli. The final flavour, especially with the simple pickles, will depend heavily on the vinegar used. See our article on Making Spiced & Flavoured Vinegars,...
Relishes - How to Make Relishes at Home
Relishes tend to be half way between a chutney and a pickle in that, though they use the same kinds of fruits and vegetables, the finished texture is different. The fruit or vegetables are cut into small pieces or coarsely chopped and a combination of...
I’m looking for some advice and hope you can help. I am making some chutney and pickles for the first time. I’ve looked at a few sites on the internet and some (USA sites) have instructions for sealing the filled jars by using a canner. I don’t have an actual canner but could use a large pan with a metal rack in the bottom. They then instruct you to place the filled jars in boiling water for 10 minutes checking the lids do not pop when pressed therefore ensuring a good seal.
There are many other sites which do not follow this procedure, just sterilising jars in the oven then filling. I will be using genuine kilner clip lid jars so please can you tell me if my chutney should be still ok to eat around Christmas, or perhaps longer, if I don’t boil the sealed jars and just place the chutney in the kilner jars. I’ve made far too much by the way and next time will halve the quantities but I was hoping to be able to enjoy these in the months to come. I should hate for the chutneys to go off. Many thanks for any help.
We don’t use the canning method for chutneys just sterilise the jars in the oven. Chutney should last at least 12 months and, in fact, is usually better if it is allowed at least 2 months to mature.
I have been making Pickled Onions and Pickled Mixed Veg for 24 years, still using my dear mum’s recipe and method.
When the onions and/or vegetables are ready, take hot jars from oven, (carefully) 15 minutes at 160. Place rinsed, dried onions/veg into hot jars, cover with spiced vinegar and seal. As the jars cool the seal becomes tighter. These last for up to 9 months, if you don’t eat them all beforehand.