Red Cabbage and Onion Pickle
Recipe for Red Cabbage and Onion Pickle. Ready after 1-2 weeks and goes particularly well with all type of sausages. Makes about 3 lb (1.7 kg) of Pickle.
My favourite preserve recipes.
The allotments are very productive and would probably feed a family of four, but we are a family of two and some cats – who aren’t very keen on vegetables – so we tend to have a bit of a surplus. I decided to share with you some of the recipes I’ve used to take care of the glut.
I have to find something to do with the lined up carrier bags that John brings back full of produce and strategically places where I’m most likely to trip over them and break my neck! Guess what everyone is getting for Christmas?
Where a recipe calls for muslin, I usually end up using a laddered pop sock (preferably clean!) as I’ve failed to find a local supplier of muslin in sensible amounts
Recipe for Red Cabbage and Onion Pickle. Ready after 1-2 weeks and goes particularly well with all type of sausages. Makes about 3 lb (1.7 kg) of Pickle.
Recipe for Beetroot and Horseradish Pickle. Makes about 2½ lbs (1.35 kg) of Pickle. An unusual combination of flavours that works surprisingly well.
Recipe for Pickled Peppers. Makes about 3 lbs (1.4 kg) of Pickled Peppers. Allow 6 weeks for the complex flavours to develop fully.
Recipe of Hot Piccalilli. A combination of most vegetables can be used for Picalilli but root vegetables don't tend to work very well.
Recipe for Mild Piccalilli. A combination of most vegetables can be used for Picalilli but root vegetables don’t tend to work very well.
Recipe for Lemon and Mustard Seed Chutney. An unusual chutney, but it works really well and makes a great accompaniment for fish dishes.
Recipe for Marrow Chutney. Makes about 4 lbs (1.8 kg) of Marrow Chutney. You can also use this recipe for those overgrown courgettes!
Recipe for Tomato Chutney. It's not just green tomatoes that you end up with a glut of but ripe tomatoes too. Use this recipe to use up some of the surplus.
Recipe for Apple Chutney. A simple chutney and easy to make but nobody will believe you when they taste it! Delicious. Makes about 4 lbs (1.8 kg) of Chutney
Recipe for Curry Relish. Strangely this doesn't work well with curry but it really brightens sausages up. Makes about 3 lbs (1.4 kg) of relish.
Recipe for Beetroot, Cabbage and Horseradish Relish. The amount of horseradish can be varied depending on whether you like it strong or mild.
Recipe for Chilli Pepper Relish. A relish with attitude! You can vary the hotness by altering the amount and type of chillies.
Recipe for Mustard Relish. An essential accompaniment for hot dogs. Also goes well with burgers. Makes about 4 lbs (1.8 kg) of Mustard Relish.
Recipe for Tomato Relish. No cooking at all! This uncooked relish has a really fresh summery taste. Makes about 5 lbs (2.3 kg) of Tomato Relish.
Recipe for Mathews' Marrow Pickle. This recipe is probably over 200 years old Delicious with cold meats and cheese Useful for over grown courgettes as well
Recipe for Gooseberry Butter. Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam. Makes about 4 lb (1.8 kg).
Recipe for Black Currant Butter. Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam. Makes about 4 lb (1.8 kg).
Recipe for Damson Cheese. Can be turned out in one piece and cut with a knife in place of cheese or, cut into small pieces, as a sweetmeat.
Recipe for Cranberry Cheese. Can be turned out in one piece and cut with a knife in place of cheese or, cut into small pieces, as a sweetmeat.
Recipe for Blackberry Curd. Makes a great filling for tarts and cakes as well as thickly spread on bread and butter. Makes about 5 lbs (2.3 kg).
Recipe for Spiced Apple Butter. Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam. Makes about 6 lb (2.8 kg).
Recipe for Gooseberry Curd. Makes a great filling for tarts and cakes as well as thickly spread on bread and butter. Makes about 2 lb (900 g) .
Recipe for Spiced Pickled Eggs. If you keep hens and have a glut, this is an ideal way to handle some of the surplus. Leave for 4 - 6 weeks before opening.
Recipe for Pickled French Beans. Store in a cool, dark place until required. Makes about 4 lb (1.8 kg) of flavour filled pickle
Recipe for Damson Pickle. Traditionally this is made with whole damsons but we prefer it with halved and stoned damsons. Makes around 5 lb (2.3 kg).
Recipe for Pear Pickle. If there is any syrup left over bottle it, as the pears may need topping up during storage. Makes around 5 lb (2.3 kg).
Recipe for Peach Pickle. If there is any syrup left over bottle it, as the peaches may need topping up during storage. Makes around 5 lb (2.3 kg).
Recipe for Cauliflower and Tomato Pickle. Makes about 2.3. kg (5 lbs) of Cauliflower and Tomato Pickle. Ready to eat in about 4 weeks.
Recipe for Mixed Pickle. For an extra kick, add 1 dried chilli pepper to each jar A good standard pickle that goes well with a traditional ploughman's lunch
Recipe for Tangy Piccalilli A variation on standard piccalilli The only constant with piccalilli is the turmeric which gives the distinctive yellow colour.
Recipe for Beetroot Chutney. Tasty on meat sandwiches or added to salads. Spice it up a bit by adding a couple of habanero chillies when cooking!
Recipe for Quick Spiced Vinegar. It is very useful to have in your store cupboard as it can be used in a lot of pickle and chutney recipes.
Recipe for Organic Grapefruit & Armagnac Marmalade. Other alcohol flavours than armagnac go well with marmalades, particularly dark rum, brandy and whisky
Recipe for Orange Curd. Fruit curds do not store for long because of the eggs. Best kept in the refrigerator and eaten within two or three weeks at most.
Recipe for Lemon Curd. Fruit curds do not store for long because of the eggs. Best kept in the refrigerator and eaten within two or three weeks at most.
Recipe for Mixed Fruit Marmalade. Makes around 7 lbs (3.15 kg) of this versatile marmalade. The flavour will vary according to the fruit used
Recipe for Lemon Jelly Marmalade. A smooth, fresh flavoured marmalade ideal for those who don't like the little pieces of peel in their marmalade.
Recipe for Orange Jelly Marmalade. Makes about 4 lbs (1.8 kg) The traditional breakfast marmalade flavour without the bits of peel some people dislike.
An easy recipe for Raspberry Jam. Raspberries usually have enough pectin to ensure a good set. Makes around 6 lbs (2.7 kg) of delicious jam.
Recipe for Strawberry Jam. Makes around 6 lbs (2.7 kg) of jam.
Recipe for Plum Jam. Really easy to make as plums have a lot of pectin naturally so setting is seldom a problem. Makes around 6 lbs (2.7 kg) of jam.
Recipe for Greengage Jam. Greengages usually have enough pectin to ensure a good set. Makes around 6 lbs (2.7 kgs) of jam.
Recipe for Gooseberry Jam. Really easy to make as gooseberries are full of pectin and acidic in their own right. Makes around 8 lbs (3.6 kgs) of jam.
Recipe for Damson Jam. Easy to make as damsons have loads of pectin and enough acid for a good set. Makes around 6lbs (2.7 kgs) of jam.
Recipe for Cherry Jam. Can be tricky to make, especially with sweet cherries, and may require adding pectin. Makes around 5 lbs (2.25 kgs) of jam.
Recipe for Blackcurrant Jam. Easy peasy to make as blackcurrants are full of pectin and have enough acid. Makes about 8 lbs (3.6 kgs) of jam.
Recipe for Apricot Jam. Apricots are generally OK on pectin but usually need a boost in acid to get a good set. Makes about 6 lbs (2.7 kg) of jam.
Recipe for Blackberry and Apple Jam. Ripe Blackberries are lacking in pectin, hence problems with set without the apples. Makes about 6 lbs (2.7 kg) of jam