Ilove this time of year as the allotment has a vast array of produce as the late summer crops ease into the autumn. It is that perfect time to think of pickles and chutneys, so that all the season’s hard work does not go to waste and you have some delicious treats in the cupboard as the winter nights draw in.
There are two pickles I grew up on and I can’t live without a jar or two of them in the cupboard all year round: a sharp, spicy mustard piccalilli and a traditional sweet and rich ploughman’s pickle. I will pre-warn you that while both of these recipes are easy to make, you need the patience of a saint to let them mature for a couple of months to bring out the best in them. Do not be tempted to sneak an early spoonful.These will last three to six months in a cool dark place if you sterilise your jars well.
The tradition in our family is to crack open the first jars on Boxing Day, to go with our cold meats and bubble and squeak tea.