Chutney
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Ingredients
1 (1 lb. 13 oz.) can cling peach slices
1 (1 lb.) can whole cranberry sauce
1/2 c. light or dark raisins
1/2 c. chopped celery
1/2 c. chopped nuts
1 tsp. ginger
2 tsp. grated lemon rind
3 Tbsp. brown sugar, packed down
1/2 tsp. cumin
Method
Drain peaches; bring all of preceding to boil and very low simmer until thickens.
Cover and cool.
Courtesy of member Lee Becker, House of Lancaster Cookery Book, 1986
Apricot Chutney
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Ingredients
2 lb. dried apricots
1 level tsp. cinnamon
1/2 lb. onions
1 level tsp. allspice
4 lb. brown sugar
Pinch of cayenne pepper
1 level tsp. curry powder
2 pt. wine vinegar
Method
Wash the apricots well; cover with boiling water and leave for 24 hours.
Chop the onions and stew them with a little of the sugar until tender.
Strain the apricots and cut into pieces.
Put them into a pan with the sugar, spices, onions, and vinegar and simmer until the chutney is thick, about 2 hours.
Pot and cover.
Courtesy of member Julia Carpenter, House of Lancaster Cookery Book, 1986
Pickled Cabbage
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Ingredients
2 medium size red cabbage (about 6 lbs.)
1/4 c. sugar
2 Tbsp. mixed pickling spice
6 Tbsp. coarse (kosher) salt
1 tsp. whole black peppercorns
1 qt. malt vinegar
Method
Shred the cabbage in 1/8-inch-thick strips.
In a large stainless steel or enameled bowl, arrange cabbage in 3 layers, sprinkling 2 tablespoons salt evenly on each layer.
Let stand in a cool place for 2 days, stirring it thoroughly several times each day.
On the third day, combine malt vinegar, sugar, pickling spice, and peppercorns in a 3-quart saucepan.
Bring to a boil over high heat, stirring until sugar dissolves.
Boil briskly, uncovered, for 5 minutes, then remove from heat and cool to room temperature.
Drain cabbage in a colander, squeezing it as dry as possible; Strain the mixture over it, moistening it thoroughly.
Cover. Refrigerate. Marinate for 3 days, stirring occasionally. Makes about 4 pints.
Courtesy of member Nancy Jean Mose, House of Lancaster Cookery Book, 1986
Pickled Broccoli
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Ingredients
1 qt. cider vinegar
1 1/2 c. water
3 Tbsp. pickling spice
1 1/2 Tbsp. dried oregano
2 Tbsp. dried basil
1 Tbsp. black peppercorns
6 cloves garlic, crushed
1 c. sugar
5 lb. broccoli, chopped
2 red peppers, seeded and chopped
2 large onions, sliced
Method
Combine vinegar, water, spice, herbs, and sugar in a large pan.
Bring to a boil and simmer for 15 minutes.
Add broccoli and boil for 8 to 10 minutes.
Pack into hot, sterilized jars and seal.
Process 20 minutes.
Courtesy of member Dorothy Mos, House of Lancaster Cookery Book, 1986