Mixed Pickle Recipe
Ingredients:
- Equal quantities of cucumber, cauliflower and marrow
- A few shallots
- Salt
- Spiced Vinegar
Method:
- Wash and drain the vegetables.
- Break the caulifower 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.
- Drain thoroughly and pack into clean,sterilised jars and pour in cold, spiced vinegar.
- Cover the jars and label with contents and date.
Making Your Own Pickles Help
This article will get you started and explain the finer ponts of making your own pickles:
Making Your Own Pickle?
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Filed under All Recipes, Cauliflowers, Cucumber, Marrow, Onions, Pickles, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by 
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Comments on Mixed Pickle Recipe
Chris @ 8:43 am
Hello,
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.
best wishes
Chris
Val @ 11:26 am
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.