Not losing recipes since 2009
450g washed blackberries
2 tblspoons caster sugar
600ml red wine vinegar
Put the fruit, sugar and vinegar in to a kilner jar for 4 weeks, rolling/shaking occasionally. Strain and keep in a sealed bottle.
Can be used in salad dressings, or mixed with honey and hot water for a cold-cure.
Makes: 2.7kg (6lb)
2.7kg (6lb) Pickling Onions
4.5lt (8 pints) Water
450g (1lb) Salt
Second Brining
4.5lt (8 pints) Water
1.2lt (2 pints) Spiced Vinegar
450g (1lb) Salt
Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 12 – 18 hours.
Drain the onions, return to the cleaned bowl and scald with boiling water for 2 minutes.
Cover the onions with the second solution of brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours.
Remove the onions and drain thoroughly.
Place into jars and cover with the cold vinegar.
Leave for 6 – 8 weeks to allow the flavour to mature
Ingredients
1 large red cabbage, shredded
2 large onions, sliced
2 large cooking apples, peeled, cored and sliced
1 tsp nutmeg
pinch ground cinnamon
pinch ground cloves
2 tbsp soft brown sugar
3 tbsp white wine vinegar
knob of butter
2 tbsp redcurrant jelly
Method
1. Place all ingredients, except the redcurrant jelly into a large saucepan, bring to the boil, cover and simmer gently for about 1 hour or until the cabbage is tender.
2. Season well, stir through the redcurrant jelly and serve.
Red cabbage II – spiced & braised
1 small red cabbage
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick