Pickles, preserves and chutneys

Minder

This morning I made a batch of pickled red cabbage and a batch of pickled plums. The cabbage is pickled in red wine vinegar with a little sugar, cinnamon stick, couple of star anise, bay leaves and a dried red chilli. It takes about 4 weeks for the cabbage to soften and the flavour to mellow. Great as a side dish with lamb stews, lancashire hotpot or with cold meats and winter salads. The red plums are halved and de-stoned, then covered with a sweetened cider vinegar, along with much the same spices as above. Three to four weeks and these are ready. They are fantastic with duck dishes - sliced and tossed into stir fried noodles with shredded duck - as a garnish over a rich duck curry or in wraps with duck, spring onion and cucumber.

A couple of weeks back we made 14 lbs of green tomato chutney and about 20 lbs of tomato stock (stewed and reduced tomatoes with garlic & basil) with the last of the fruit from the garden. Anyone else making any interesting autumn preserves?

oblivious

Nice work, its been years sine i made my own chutney

the beer revolu

Yes, did some greet tomato chutney
Recipe here if anyone interested.

Minder

Does anyone have a source for recipes for preserving whole fruits - I have a batch of clementines and would like to try preserving them in syrup?