| 1020g green tomatoes |
scald, peel, chop |
lay vegetables on plate, sprinkle with salt and sugar, leave overnight |
Bring to a gentle boil, stirring well. Simmer 2 1/2 hours or until soft and thick. Pour into sterilized jars and seal. |
| 737g marrow |
peeled, deseeded |
dice |
| 510g onion |
peel and chop |
| 113g spring onions |
| 1 large clove garlic |
| 28g sea salt |
|
| 510g sugar |
|
| 737g cooking apples |
peel and chop |
| 850ml malt vinegar |
|
| 28g fresh ginger |
tie in muslin bag, and bruise with a hammer |
| 4 teaspoons chilli flakes |
| 4 teaspoons whole cloves |
| 4 teaspoons black peppercorns |
| 2 tablespoons mustard seed |
|