Pierre ZFP Posted December 6, 2007 Author Share Posted December 6, 2007 Orinary vinegar is just fine, in fact I find its better to use wine or cider vinegar to the harsh malt brewed stuff. Link to comment Share on other sites More sharing options...
mossie Posted December 7, 2007 Share Posted December 7, 2007 Yes, I had been wondering about this too as I was about to make some apple chutney. I sent hubbie out for some vinegar but he came back with something a bit odd. It would appear you can't get malt vinegar here. Thanks though for tip about other vinegars to use. Link to comment Share on other sites More sharing options...
mossie Posted December 9, 2007 Share Posted December 9, 2007 I am so sorry to hear this Puzzled. There is nothing more frustrating to put all that time and effort into something that doesn't work. Also, I hate waste, so I would have been doubly frustrated. You can't even give this to the dog (as I would if something didn't work!). When I get a spare minute, I will have a look through my cookery books and see if I can find something a bit more promising for you. I think somewhere I have a book just on chutneys and preserves. Link to comment Share on other sites More sharing options...
Fridgeman Posted December 9, 2007 Share Posted December 9, 2007 If you use the search facility on the top of the page you might find some recipes for pickles Link to comment Share on other sites More sharing options...
Clair Posted December 9, 2007 Share Posted December 9, 2007 Pickles search Link to comment Share on other sites More sharing options...
Scooby Posted December 9, 2007 Share Posted December 9, 2007 Delia's recipe for Spiced Damson Chutney makes something that is very close to Branston Pickle - with the same dark brown colour. Its a bit of a phaff stoning all the damsons but the end result is worth it. (You can also make it with plums but I have only ever made it with damsons)3lb plums (small dark ones) or damsons1lb cooking apples3 largish onions3 cloves garlic2 heaped teaspoons ground ginger1lb seedless raisins1lb of soft dark brown sugar1lb demerara sugar2 pints of malt vinegar2 tablespoons salt2 small cinnamon sticks1 oz whole allspice berries1 dessert spoon of whole cloves(makes 6lb)1. Wash dry fruit and split down line to remove stones and place in large preserving pan2. Core and mince apples (leaving skin on) and add to pan3. Mince onions and add to pan4. Add crushed garlic, ginger, raisins, sugars and the vinegar5. Sprinkle in salt and stir everything throroughly6. Tie cinnamon, allspice, and cloves in a piece of muslin and add to pan7. Bring pan to boil and then lower heat leaving chutney to simmer for 2-3 hours stirring occassionally so it doesn't stick8. When almost all the vinigar has disappeared and the chutney has thickened remove from the heat (be careful not to leave it too ong as chutney will thicken further as it cools) 9. Pot warm chutney in sterilised jars.10. Label when cold and store in a cool airy cupboard NB Chutney is best left to mellow for at least three months before eating. Link to comment Share on other sites More sharing options...
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