Guidelines: Clear Pickles

Summer or winter, pickles are a versatile means of preserving fruit or vegetables. A traditional way to store produce in a time of glut and to enjoy when those items are out of season. Vinegar acts as the preserving agent. Only the best pickling quality is used, it should have a acetic acid content of 6% or more. For showing, white vinegar is preferred.

1. May be either single or mixed vegetables in clear spiced vinegar.
2. Bright in colour, especially beetroot and red cabbage.
3. Vegetables should be crisp (except beetroot, which should be tender.

Pickled Beetroot recipe

This recipe is suitable for small or medium sized Beetroot, can be pickled whole, sliced or chopped.

1. Beetroot: pickling size 1.5kg / 3 lbs
2. Vinegar spiced: 1.15 litres / 2 pints
3. Salt: 50g / 2 oz

Preparation

Prepare Beetroot: wash under running water, place whole in saucepan of salted boiling water for 30 - 35 minutes, (when cooking Beetroot always leave on roots and cut stalks to 3 cm, this prevents bleeding during cooking). When cooked, drain in colander and leave to cool. Then scrape off skin, slice or leave whole (check that beets will pass through neck of jar used).
clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a clean running tap. leave to stand on some clean kitchen paper towel, tops down.
When well drained, place in oven, set on the lowest setting, turn off oven after 30 minutes and let cool in oven before use. Pack beets tightly into the cold jars, pour in vinegar, making sure that 12mm / ½ inch of vinegar covers beets. Cover and label.

Guidelines: sweet pickle

1. Consists of fruit in sweetened spiced vinegar.
2. Rich in colour.
3. Fruit should be tender in sparkling syrupy vinegar.

Pickled plum recipe

This recipe is suitable for Victoria or opal plums, not too large or overipe, available in the autumn.

1. Plums: 1.8kg / 4 lbs
2. Sugar: 1 kg / 2 lb
3. Vinegar spiced: 600ml / 1 pints
4. Lemon: ½ pared peel
5. cloves: 2 whole

Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
When well drained, place in oven, set on the lowest setting, turn off oven after 30 minutes and let cool in oven before use.
Prepare plums: wash under running water, halve and remove stones. Place plum halves in pan with all ingredients and heat gently Stir until sugar has dissolved and continue cooking until plums are tender but not broken up. Drain and put plums into warm jars.
Return liquid to pan and continue boiling, for 20 minutes. Strain though jelly bag and pour syrup into jars, cover and label.

Pickled whole gherkins recipe

This recipe is suitable for small sized gherkins, larger ones can be pickled as slices for use in sandwiches.

1. Gherkins: pickling size 8cm / 3 in long
2. Vinegar spiced: 1.15 litres / 2 pints
3. Brine solution

Preparation

Prepare gherkins: wash under running water, place whole in large plastic bowl. Add brine solution made from 450g / 1 lb salt to 4.5 litres / 1 gallon of water. Leave for 3 days drain and pack into jars. Pour in hot spiced vinegar and leave for 24 hours.
Pour off vinegar into saucepan and bring to boil. Pour into jars again the gherkins should turn green. Make sure that 12mm / ½ inch of vinegar cover the gherkins. Seal and label.
If using larger gherkins, before placing into jars, slice length ways. These are great used in sandwiches as a topping. but larger bottling jars are needed.
One hour before packing gherkins, clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
When well drained, place in oven, set on the lowest setting. Turn off oven after 30 minutes, let cool in oven before use.

Guidelines: Piccalilli

1. Consist of mixed vegetables, pickle flavoured and coloured with turmeric and mustard, in a smooth sauce.
2. Bright, characteristic with vegetables crisp.
3. Uniform pieces of vegetables.

Hot Piccalilli recipe

This recipe can be made from the following selection of vegetables to a weight of 2.750kg / 6 lb. Runner, french or broad beans, cauliflower, celery, cucumber, gherkin, grapes, marrow, small onions, shallot, tomato.

1. Vegetables mixed: 2.750kg / 6 lbs
2. Sugar: 175g / 6 oz
3. Vinegar white: 1.2 litres / 2 pints
4. Cornflour: 20g / ¾ oz
5. Turmeric: 15g / ½ oz
6. Ginger ground: 30g / 1¼ oz
7. Mustard dry: 30g / 1¼ oz

5. Turmeric: 7g / ¼ oz
6. Ginger ground: 7g / ¼ oz
7. Mustard dry: 15g / ½ oz

Preparation

Prepare vegetable: Clean under running water, divide and cut into small same size pieces. Place prepared vegetables in large plastic bowl. Sprinkle with salt over each layer, leave for 24 hours.
Drain off water, rinse and place vegetables in pan. Add vinegar and sugar and add spices depending on if 'hot' or 'mild' pickle is required.
Keep back 150ml / ¼ pint of vinegar for later.
Simmer mixture until vegetable are cooked but still crisp. Blend cornflour with the reserved vinegar and mix well, add to mixture. Boil, while stirring for 4 minutes.
Pot into hot jars, try to get a even distribution of vegetables. Fit covers and label.