Mixed pickles

Mixed pickles

By
From
Encyclopedia of Food and Cookery
Makes
2 kg

A sweet and spicy pickle, good with cold meats and toasted cheese sandwiches.

Ingredients

Quantity Ingredient
6 green tomatoes, chopped
2 green peppers, seeded and chopped
1 red pepper, cored, seeded and chopped
3 onions, chopped
1/2 small cabbage, chopped
2 tablespoons salt
1/2 tablespoon cloves
1 cinnamon stick
1/2 tablespoon whole allspice
345g brown sugar
1 teaspoon celery seeds
1 tablespoon mustard seeds
250ml cider vinegar

Method

  1. Sprinkle vegetables with salt, cover and let stand overnight. Cover with cold water, then drain.
  2. Tie cloves, cinnamon and allspice in a muslin bag and place with remaining ingredients in a large saucepan. Add vegetables and bring to the boil. Reduce heat and simmer for about 15 minutes.
  3. Spoon vegetables into hot, sterilised jars. Remove bag of spices from cooking liquid, fill jars to overflowing with cooking liquid and seal.
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