Pickles and Chutneys

Pickles and Chutneys

Tastes in pickles and chutneys vary a great deal but here is a variety of recipes to choose from. It is of course important that the fruit and vegetables used should be in fresh condition. An enamel lined or aluminium pan should be used for the cooking. The use of iron, copper or brass pans during preparations should be avoided, also metal sieves because an unpleasant metallic taste may be imparted to the pickle or chutney.
There is no necessity to use special jars provided a cover is used which will prevent the vinegar from evaporating. Jars with tight fitting corks are excellent but if using old corks boil these well beforehand and use a layer of greaseproof paper between the pickle or chutney and the cork. If screw top jars are used make sure that the vinegar does not come into contact with the metal lid as unless the metal is well lacquered the vinegar will cause the metal to corrode or rust. Synthetic skin tied tightly over the tops gives a very satisfactory seal.

Pickled Red Cabbage

1 Red cabbage
Spiced vinegar (see below)

Cut the cabbage in quarters, removing stump and outside leaves. Slice thinly and sprinkle freely with salt. Leave for 24 hours, and then drain well in a colander. Dab lightly with a dry cloth and put into large glass jars. Cover with cold spiced vinegar.

Spiced vinegar

¼ oz pepper corns
¼ oz allspice
¼ oz cinnamon
A few cloves
1 pint vinegar

Boil for about 8 minutes, strain and allow to get quite cold before using.

Marrow Pickle

2 lb marrow (after peeling)
4 oz sugar
2 level teaspoons ground ginger
4 oz salt
¼ oz curry powder
6 peppercorns
¾ pint vinegar
¾ oz mustard

Cut up the marrow, sprinkle salt, and allow it to stand overnight. Add the other ingredients to the vinegar, boil for 5 minutes then add the drained marrow and cook until tender. Pack the pickle into jars and seal.

Mixed Pickle

1 cauliflower
½ lb shallots
½ lb green tomatoes
1 cucumber (small)
1 dessertspoon of peppercorns
½ pint white vinegar

Peel and slice cucumber and tomatoes, break cauliflower into small pieces and place all in a large dish. Add the shallots, cover with salt and leave for 24 hours. Wash off surplus salt with boiling water, drain and pack tightly in jars. Add a few chillies to each jar. Boil vinegar and peppercorns and add to full jars. Cover immediately.

Pickled Beetroot

Wash the beetroots, care being taken not to break the skins. Place in boiling water and simmer gently for 1 ½ hours. When cool peel and slice in rounds ¼ inch thick, pack into bottles and cover with cold spiced vinegar. If required for keeping do not pack the beetroot too tightly, cover well with boiling vinegar and seal in glass bottling jars.

Pickled Beetroot 2

3 beetroots (well cooked)
3 onions
To every pint of vinegar allow 20 peppercorns and 20 allspice.

Peel the onions and cut into very thin slices. Peel beetroot and slice very thinly. Place alternate layers of onion and beetroot in jars, covering each layer with vinegar till full. Add peppercorns and allspice to each jar in proportion to vinegar used. Seal.


3 lb marrow
1 lb cauliflower
3 lb French or Runner beans
½ lb onions
½ large cucumber
6 oz sugar
1 ½ oz mustard
1 ½ oz ground ginger
¾ oz flour
½ oz turmeric
12 oz salt
1 quart vinegar

Wash and peel vegetables where necessary. Cut into small pieces, sprinkle with the salt and leave for 24 hours. Mix a little vinegar with spices and flour. Boil the vegetables in the vinegar and sugar for 20 minutes, stir in the spices and boil for 3 minutes. Pack in jars.

Pickled Onions or Shallots

Small onions or shallots
Spiced vinegar to cover

Peel onions, cover with salt and leave for 24 hours. Wash thoroughly to remove salt, pack into jars. Cover with cold spiced vinegar.

Apple Chutney

1 lb apples (chopped)
12 oz sugar
2 small onions (chopped)
1 level teaspoon ground ginger
8 oz sultanas or raisins
1 level teaspoon salt
Pinch of mixed spice
¾ to 1 pint vinegar
½ dozen chillies

Cover chillies with about ¼ pint cold water and soak overnight. Put all other ingredients into a saucepan with half the vinegar; allow to come to the boil gradually. Add remainder of vinegar and boil up sharply for about ½ hour. Then add the water from the chillies.

Apricot Chutney

1 ½ lb apricots
1 pint vinegar
¾ lb Barbados sugar
1 oz mustard seeds
1 level teaspoon salt
1 lb onions
10 oz sultanas 4 level teaspoons ground ginger

Wipe the apricots, stalk and stone them and chop roughly. Wash, pick over and dry the sultanas and put them through the mincer with the onions. Put prepared ingredients into a pan with the salt, ginger and sugar, add the vinegar and mustard seeds, these tied in a piece of muslin. Cook them slowly until the sugar is dissolved, then bring them to the boil and boil gently for about ¾ hour to one hour until a good consistency. Cook the chutney, then squeeze out the mustard bag, and pot the chutney. Makes about 4 lb.

Beetroot Chutney

3 lb beetroot
2 large onions
1 ½ lb apples
8 oz Demerara sugar
1 level teaspoon ground ginger
1 pint vinegar
Juice of 1 lemon
1 level tablespoon salt

Boil beetroot 1 ½ hours, cool and peel. Put through mincer with apples and onions. Add all other ingredients with one level tablespoon salt. Boil until soft, stirring frequently.

Gooseberry Chutney

2 ¼ lb gooseberries
¾ lb onions
¾ pint vinegar
10 oz soft brown sugar
6 oz seedless raisins
1 level teaspoon ground ginger
1 oz mustard seeds
2 level teaspoons salt
½ level teaspoon cayenne pepper

Top and tail the gooseberries. Peel and grate the onions. Put all the ingredients into a pan with the sugar, ginger, vinegar, salt and cayenne. Add the mustard seeds tied in a piece of muslin. Cook gently, keeping it well stirred until the sugar is dissolved, then bring to the boil and boil gently for ¾ hour. Cool slightly, then remove the bag of mustard seeds and pot the chutney. Tie down securely when cold and make airtight. About 5 lb.

Green Tomato Chutney

1 lb green tomatoes
2 bananas
½ lb onions
½ lb raisins
4 oz crystallized ginger
12 oz brown sugar
1 oz salt
1 level dessertspoon cayenne pepper
1 ¼ pints vinegar

Slice the tomatoes and peeled bananas, chop the onions, raisins and ginger, place all the ingredients in a pan, bring to the boil and simmer slowly until of a thick consistency. Makes about 3 ¼ lb.

Ripe Tomato Chutney

12 lbs tomatoes
1 lb onions
1 ½ lb sugar
1 ½ oz salt
2 level teaspoons paprika pepper
Pinch of cayenne pepper
1 pint spiced vinegar

Blanch tomatoes for 1 minute in boiling water, remove stems and cores and skin, cut up and simmer with the chopped skinned onions until a thick pulp.

Prepare spiced vinegar consisting of:
1 pint vinegar
¼ oz pepper corns
¼ oz allspic
¼ oz cinnamon
a few cloves

Simmer for about 5 minutes in covered saucepan. Strain and add all other ingredients. Cook until of a thick consistency.


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