Posted by Ami Brough - November 28, 2014
Looking for something a little different to give for Christmas this year? The kitchen here at Smiths has come up with the perfect recipes for ideal DIY stocking stuffers! Be creative....and head to the kitchen for some truly special Christmas gifts!
A pickled preserve perfect with cold cuts and on the table as a delightful addition to any meal....easily made and bottled for homemade unique gifts!
WET BRINE VEGETABLES
5 oz sea salt 4 oz chopped celery
2 ½ pints cold water. 8 oz silver skin onions
6 oz chopped gherkins
4 oz chopped green pepper
10 oz small cauliflower florets.
(All chopped to about ½ inch (1 ½ cm) dice.)
SAUCE SPICED VINEGAR
1 oz plain flour 1 Pint malt vinegar
1 tbsp mustard powder 1 tsp pickling spices
½ tbsp turmeric
2 tsp ground ginger
3 tbsp malt vinegar
Strained spiced vinegar
- Mix salt and water together and pour over vegetables, put a plate over the vegetables to ensure they stay under the brine, leave for 24 hrs.
- Next day. Bring vinegar and spices to a boil, then to simmer and cover, simmer for 15 minutes, strain.
- Blend the sauce ingredients except vinegar, when mixed add vinegar to form a paste.
- Gradually strain over the spiced vinegar mixing all the time to keep it smooth.
- Simmer over a flame until coating consistency.
- Drain vegetables but do not wash off.
- Add to sauce simmer for 1 - 2 minutes and then pour into hot sterile jars. DO NOT USE METAL LIDS, if you only have metal lids line with cardboard as the vinegar acid will rust the lids.
Who doesn't love a chutney? Here's a wee bit of Smiths that you can make and serve again and again....or give as tasty stocking stuffers!
GREEN TOMATO CHUTNEY
- ½ oz root ginger
- 8 - 10 green chillies
- 4 lb Green Tomatoes
- 1 lb peeled and cored apples chopped
- 1 ¼ lb shallots chopped
- 2 tsp salt
- 1 lb brown sugar
- 1 pint malt vinegar
- 8 oz sultanas
1. Tie ginger and chilli into a muslin bag and suspend in the saucepan with the remainder of all ingredients.
2. Bring to boil until the sugar has dissolved and simmer to the desired consistency.
3. Remove bag.
4. Pour chutney into pots and seal allow to cool.
5. Place in a pan cover to twice their depth in cold water on a wire grid or two tea towels.
6. Bring to boil and simmer for 25 minutes. Remove from pan with tongs, hill and store in a cool dark place.
7. Alternatively use a steamer for the same length of time
Go on - head to that kitchen and be creative! We're sure everyone will LOVE their homemade chutneys and preserves.....they'll be asking for more! Remember to share your efforts with us on facebook and twitter!