It seems like everybody likes pickled onion and they go with so many things, it makes sense to perfect a recipe that really showcases everything pickled onions have to offer. Whether onions are quick-pickled, whole or heavily spiced they taste great. Onion and vinegar combine so well it is hard to make a bad tasting …
Rhubarb is a great ingredient for making chutney. It is already tart and sour and combining rhubarb with spices, fruit, vinegar and sugar creates the perfect pickle. For this rhubarb chutney, I wanted to maintain the colour and keep that reddish pink in the finished product. A lot of chutneys can end up deep brown …
When plums are in season, especially when you have a tree there tends to be a big glut all at the same time. Drying plums is a great way to put some aside to be enjoyed later on and despite the reputation that prunes have dried plums are full of nutrients and the flavour is …
There is something quite satisfying about making something like this chilli jelly that has so many culinary uses as well as being delicious on its own. How To Make Chilli Jelly A jelly needs juice as a base and chillies are not exactly juicy so we need a neutral base to which we can showcase …
Apples are one of the easiest fruits to make jelly with. There is almost never a problem with apple jellies setting and the subtle, delicate apple flavour is the perfect foil for adding other flavours. Making a spiced apple jelly allows you to be as creative as you want. You can go for a warming, …
A great way to use a glut of pears is to make a pear chutney. It is not the first thing you think of when it comes to preserving pears but the delicate flavour and sweetness pairs so well with spices. The tartness of vinegar and sugar make this chutney very moreish and the perfect …
Pear Chutney Recipe – How To Make Ginger & Pear Chutney Read More »
There are not many vegetables that take to being pickled quite as well as beetroot. The earthiness and sweetness of beetroot combined with vinegar so well that it is hard to come up with a unique pickled beetroot recipe. In this recipe, there is the combination of roasting the beetroot and the pickling brine has …
Melon or cantaloupe is unusual for making jam, it is not the sort of preserve you can expect to buy in a store so it is well worth the effort of making yourself. This melon jam recipe includes a mellow hint of vanilla and pairs well with sweet foods like ice cream or pancakes just …
Pickled celeriac or celery root is a perfect side to a charcuterie board, sandwich or just on its own. The aniseed and vinegar combine to make a perfect counterbalance to oily and rich foods and because of the way it is shredded it is almost like coleslaw in its own right. Celeriac or celery root …
Chutney seems to be the mysterious preserve that falls between, jam, pickle and relish. What exactly is chutney, what is in it and how can you make your own chutney. Chutney combines fruit, vegetable, sugar and vinegar along with a whole host of herbs and spices to make a delicious preserve perfect as a side …