Ah the overpowering scent of vinegar wafting through my house!
It’s everywhere: in my hair, my clothes, the freshly-washed laundry waiting to be folded… But it’s when you step into the kitchen that it really burns your eyes, bringing tears streaming down your cheeks.
Yes indeed, it’s my first pickling day of the year.
For some reason, I’d completely failed to eat two Abel & Cole pumpkins for so long that they were really past their best. So there was only one thing for it: pumpkin chutney.
I followed a recipe I found at the British Larder that adds some apples (for which I picked a few windfalls from our garden), raisins, plum tomatoes (I had none, so used a tin) and various delicious spices.
I’m a massive chutney lover and this looks like a good one. I’ll let you know how it tastes, when we crack open the first jar at the start of Winter…
Yesterday saw more preserving as well, with the blackberries we’d picked in the cemetery. I made up a batch of blackberry and apple jam, following a recipe from the Cottage Smallholder. I guess it’s somewhere between a jam and jelly, since it is sieved, like a jelly, to remove all the blackberry seeds, but, like jam, will be used on toast, not cold meats. The smell of this stuff was absolutely incredible, and I couldn’t resist opening a jar straight away, so I can report that it is really, really, really tasty.
Tomorrow, I’ll tell you about the fate of the rest of the blackberries. Advance notice. It involves lots of booze…
Joining in with the August Break.
- Pickling, preserving, jamming, chutneying, I love it all… For some more it’s-nearly-Autumn recipes, take a look at my apple and plum compote, apple and sage jelly or my apple and and lemon curd.