Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
200 g cauliflower chopped to small dice
175 ml cider vinegar
125 g carrots, peeled chopped to small dice
100 g white turnips peeled chopped to small dice
100 g apples peeled & cored chopped to small dice
100 g dark brown sugar
100 ml malt vinegar
80 g apricots chopped to small dice
70 g prunes, chopped to small dice
70 g raisins
5 garlic clove finely grated
2 onions med chopped to small dice
2 tbsp lemon juice
1 courgette chopped to small dice
1 gherkins chopped to small dice
2 tbsp black treacle
1 tbsp Worcestershire sauce (not for Vegans use soy sauce instead)
2 tsp arrowroot powder
1 tbsp chipotle chilli paste
1 tsp black mustard seeds
1 tsp ground allspice
1 tsp black pepper
1 tsp salt
Place all the ingredients into a heavy bottomed pan or a Maslin pan (best), place pan on a med heat & bring to the boil stirring all the time, then turn down the heat & simmer partly covered for 2 hours, stir it often or it will burn on the bottom.
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
When pickle is cooked mix the arrowroot powder with 2 tbsp of water & stir into the pickle & cook for another few mins, if dry add some water, wet then turn up the heat & reduce stirring constantly.
Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.
Leave for 1 month to mature.
Suggestion & Tips
When starting the pickle it will appear dry , but as it cooks it will loosen. Warning hot liquid will burn, so ware gloves!!! Once opened store in the fridge, will last much longer & not go mouldy as quickly. Vegans worcester sauce has fish in it so don't use.