best after a year
5/5 ..but it's worth the wait. 😋 Jerry, aka Chef)
- 1 teaspoon pickling spice
- 8 oz finely chopped white onions
- ½ pint malt vinegar
- 8 oz apples, peeled and cored and roughly chopped
- 2 lb tomatoes, green or red, skinned. See notes
- 1 rounded teaspoon mustard powder
- ½ teaspoon ginger powder or 1 teaspoon fresh ginger
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 oz sultanas
- 8 oz sugar - Muscovado sugar or jaggery can also add a little uniqueness here
- Put the pickling spices in a piece of muslin
- Put the sliced onions in a pan with 2 or 3 tablespoons of the malt vinegar and simmer until nearly soft
- Add the peeled chopped apples, skinned sliced tomatoes, spices, salt, and sultanas. Simmer until the mixture is quite soft, stirring from time-to-time.
- Once soft, add the sugar and remaining vinegar, increase the heat to dissolve the sugar and boil until the mixture has a jammy consistency.
- Remove the muslin bag, pour into warm sterilised pots and seal immediately.
- Store for one year before using.
- From a recipe book of bygone days - thank you Janet Potton.
Green tomatoes can be used instead of ripe tomatoes, they will just take longer to soften.
I made this pickle a year ago and tried it immediately. Big mistake. I thought it was unpleasant so did not add the recipe to Cookipedia. I kept the jars of pickle and when I tasted it after it had matured for a year, it was delicious.
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#tomatoes #apples #onions #sultanas #muslin #pickle #simmer #tomatochutney #maltvinegar #historicrecipes #vegetarianrecipes