your pickles will not taste the same this year.I am on a vinegar romp at the moment. Bought a bottle of vinegar two weeks ago, it was just like the white but coloured a tea shade. Sour n nasty. I am going to make my own this year, have a thread on the subject.So far so very good. The problem with making your own for pickling has been ,way back ,the acidity. Vinegar must have arround 6% acidity to be safe. I would not make vinegar, without making alcohol first. That is the only way of being sure of the acidity. For those that often have wine over, it is a great, cheap way of starting.Even if you only use this vinegar in dressings. It is something "you" have made. enjoy.

pickles7 - 2009-10-07 10:09:00

Caramelised Onion Preserve Chop 6 large onions finely (or coarsely)Heat with a small amount of sunflower oil in a pan until they are soft.Add 3 cups of Red Wine vinegar, 3 cups of brown sugar, 2 bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.
Pour the hot mixture straight into small sterilised jars, seal.

nanee2jlp - 2009-10-07 20:29:00

Hi Pickles..
I bought a bottle of DYC spiced vinegar last week - it's pale and seems a lot weaker in flavour then previously..
I've wondered about making my own vinegar - do you use leftover wine as a base for making vinegar? Would you share your recipe please.. thanks..
One of the Homegrown books published by NZ Gardener has a recipe for apple cider vinegar - when I have enough apples from our trees, I'll make that.. it sounded good - would be lovely to have my own vinegar.

Hi Melford..
That sounds delicious.. can just imagine it with antipasto platters and summer barbecues.. yum!

juliewn - 2009-10-12 00:52:00

juliewn
I have a thread on the progress of my cider vinegar. so far it has been very easy. I can remember as a child buying cider vinegar from a orchard in Tauranga. I am thinking back 45 years , they probably made it on the orchard. It had slime in it, mum just scooped that out. No health department back then, we all survived. The worst part of this vinegar that is being sold now, is the chances of spoilage once some one adds more water, weakening it further. We had a tin of beetroot go off ,in the fridge. first time I have ever had that happen. I put that down to the weaker vinegar. Manufacturers will have to add less water, put the prices up. Never ends. Made complaints to three firms in one week. I intend to brew other fruits this year, to make vinegar out of. I will just do small lots of, blackberry, peach, nectarine, apricot, may be strawberry and anything else I can get my hands on .

pickles7 - 2009-10-12 15:36:00

Bump

janny3 - 2009-10-14 09:49:00

Hi Pickles..
Thanks for the info re vinegars.. an orchard not far from here makes their own apple cider vinegar - and sells it in 2 litre bottles.. it has a lovely deep honey colour..
I'd guess that the slime in the bottles back then would probably be the 'mother'..
The vinegars from other fruits sound great too.. a recipe was posted on here not long ago for raspberry vinegar.. am planning to make some this summer - lots of flowers on my raspberry plants.. yum in about 6-8 weeks time!

This is Taurushat's recipe:

"500g raspberries (I use frozen ones),
2 cups white-wine vinegar,
2 cups caster sugar
Place raspberries in a food processor and crush.
Pour crushed berries into a non-porous bowl filled with white-wine vinegar, cover, and leave overnight.
Then Pour mixture through a sieve, making sure to extract as much juice as possible with the back of a spoon, into a sterilised preserving jar.
Add sugar and stir until well combined.
Seal and refrigerate."

juliewn - 2009-10-19 00:17:00

For Moochootoo..

juliewn - 2009-11-03 01:26:00

...juliewn... You could probably flavour vinegar, with whatever you like. I am making vinegars from wines, made with the different fruits. I will be experimenting a bit as the 23 liters of cider has turned out great so far. It is a matter of aging it now. Like wise to my wine vinegar, that is easy to get too and the flavour is as good as the raw cider vinegar I add. My starter for both came from raw cider vinegar as not all wild yeasts will turn all the alcohol into vinegar, some will die, leaving a very low % of acetic acid, unfit for pickling food with. That was the biggest problem years back, also too much alcohol, creates a different problem.

pickles7 - 2009-11-04 09:10:00

Digby Law's APRICOT CHUTNEY
"Terrific with cheese or in sandwiches" - Digby Law

3 Kg apricots
1 Kg onions
750g sugar
2 tsp salt
1 tsp each of whole cloves, black peppercorns, ground mace & curry powder
1/2 tsp cayenne pepper
4 cups malt vinegar

Remove the stones and coarsely chop the apricots. Finely chop the onions.
Combine all the ingredients in a large saucepan and boil slowly for 1 hour, stirring often, especially towards the end of cooking time.
Pour into hot, clean jars and seal.
Makes about 3.5 litres. :-))

245sam - 2009-11-05 18:28:00

Hi Pickles.. thanks for your note about vinegars.. your creations sound just delicious.. you must be thrilled with your vinegars..

Hi Shirley.. how are you? I hope all is well for you there..

I just saw the thread where your recipe is very popular - it sounds delicious..

Take care.. :-)

juliewn - 2009-11-05 22:49:00

Would someone please help me locate 1-liter Mason or Agee jars in the Wellington area? I need the old 92-mm-diameter ones that used the gold Perfit lid bands. I've looked in Briscoe's, New World, The Warehouse, Woolworth's, Pak 'N Save -- to no avail.

jiao1huan4 - 2009-11-16 12:47:00

Hi..

I don't know if they'd be available new now.. I haven't seen them in quite a few years.

I'd look for them at Opp Shops.. if there aren't any jars on display, ask for them as they often keep jars out the back of the shops.

Or ask if they might be able to locate some for you - one of the staff might have some at home that they no longer need and would be happy to sell them..

Good luck.. I hope this is of help..

juliewn - 2009-11-16 20:06:00

Pak'n'Save still had them last season but said it was getting more and more difficult to get them from their wholesaler, the same for pectin. Not sure what is happening there, but I guess we need to be prepared to be cut lose by the big overseas companies, as NZ is just a very small fish in the commercial ocean. So better be prepared to cook from scratch in the near future :)

uli - 2009-11-19 15:01:00

....escambo....I was in mitre 10 the other day, I came across preserving jars in there... not what you are looking for, but at around $8.00 each I darn near fell over.... Op shops are the best place, or like myself ask family and friends....next door....across the road....uli....plenty of pectin in our supermarkets, It is sold in a sachet, "King" jam set mix....

pickles7 - 2009-11-20 16:43:00

Yep, this is coming up very soon also.

Cheers.

valentino - 2009-12-02 16:20:00

Countdown Johnsonville had some jars last year. You could roll up and ask if they can order some for you. Or maybe give them a ring. And I'm sure I saw some in Woolworths Tawa a couple of years ago. Upper Hutt might also be a good place to phone - there are still a lot of preservers living up there.

Edited by annie.nz at 12:28 pm, Thu 3 Dec

annie.nz - 2009-12-03 12:25:00

And yep, pectin is still available in most supermarkets, King Jam Setting Mix made in NZ by Hansells. From lime peel, I believe.

It's usually hidden somewhere on a very low shelf in the least popular area of the shop.

annie.nz - 2009-12-03 12:28:00

I saw a Chelsea product at the supermarket this week - Chelsea Jam Setting Mix - like a Chelsea 1.5kg bag of sugar with setting mix added.

floralsun - 2009-12-03 17:00:00

Bumping for Dom46 and for jam recipes..

juliewn - 2009-12-17 01:17:00

Bumping for Fudge2 :-)

juliewn - 2009-12-27 19:56:00

I made this one by accident last week, thought I'd be smart and use up some Strawberries and leftover fruit mince so call it my "mish-mash strawberry chutney" and if I may say so myself it's very tasty and goes very nicely with cold meat and salad, don't ask me for exact quantities there are none, I just went by sight and taste, so have just listed the ingredients:

large knob of REAL butter!
brown sugar
1 red onion chopped
2 courgettes chopped
1/2 tub of fruit mince (I didn't have any rasins and this already had them plus some spices!)
turmeric, cumin, cinnamon, curry powder, fresh grated ginger and crushed garlic, whole seed mustard (use all of these to your own taste)
malt vinegar
1 Large punnet of strawberries (chopped in half, no smaller or else they dissapear).

I cooked off everything but the strawberries in the butter, sugar and vinegar, making sure the onions were cooked through, gently simmer everything till nearly all the liquid that accumulates is absorbed except about 2-3 tablespoons, add the strawberries and simmer gently, the strawberries will leach their own juice so keep gently simmering and stirring occasionally until nearly all the liquid has absorbed but the mixture doesn't "dry out". Bottle in jam jars.

popelka1 - 2010-01-01 14:03:00

bumping for rockingsmoking.. I'm sure you will find what you want---and lots more... cheers

letto - 2010-01-10 19:59:00

bumpitty, bump,

letto - 2010-01-11 15:20:00

Mmmm that sounds good Popelka :-)

.. and bumping for pickled onion recipes..

juliewn - 2010-01-12 23:55:00

Onion & Thyme Marmalade

2kg onions cut into rings,750ml malt vinegar,6 black peppercorns,2 bay leaves,850g firmly packed brown sugar,2Tbs fresh thyme leaves,1tsp salt,10x3cm sprigs fresh thyme ... Place the onion in a large pan with the vinegar.Tie the peppercorns & bay leaves in muslin & add to the pan.Bring to the boil,then simmer 40-45 mins,until onion is very soft.Add the sugar,thyme leaves & salt.Stir until sugar has dissolved,bring to the boil then simmer 20-30 mins or until thick & syrupy.Discard the muslin bag & stir in fresh thyme sprigs.Spoon onion pulp into clean,warm jars,then pour in syrup & seal.Leave for 1 mth to allow flavours to mature.Keep in cool,dark place for up to 12 mths.Refrigerate after opening for up to 6 wks.

This is one I've been making for a few years now ... no idea where I got the recipe from but it's a favorite of mine.

winnie231 - 2010-01-13 14:58:00

Hello Rae.. :-) I hope all is well for you.. how is your hand?
Cheers..
Julie

juliewn - 2010-01-21 12:52:00

and.. bumping for Towers66 :-)

juliewn - 2010-01-21 12:53:00

Bumping for Bjkiwi :-)

juliewn - 2010-01-23 14:15:00

And for Elisha-marie :-)

juliewn - 2010-02-04 11:36:00

bumping.......... so we can find this amazing thread without having to spend the next 15minutes hunting for it.. why oh why can't it always be at the top?????

letto - 2010-02-14 21:32:00

Here's some great pickled onion recipes ... they all make approx 2 500g jars.

Cranium Crushers:
500g pickling onions-peeled, 10 long red chillis-split lengthways, 1tspn salt, 1tspn szechuan peppercorns, 1tspn coriander seeds, malt vinegar.
Rinse the onions - no need to brine or soak.
Stack the onions into the jars, interspersed with the chillis.
Add the spices, then the vinegar, slowly so that the spices trickle down through the onions, lodging where they like, adding to the visual effect.
Leave these onions for at least a month to gain the right pain level.
The longer you leave them - a year is fine - the more mind-blowing they'll become.
If you wish, remove the chillis when they're hot enough for you.

Heartstarters:
500g pickling onions, 6 sprigs fresh rosemary & thyme, 8 long red chillies-split lengthways, 1Tblspn red pepper cubes, 1Tblspn fresh ginger-sliced, 2 cloves garlic, 1tspn salt, 1tspn mustard seeds, 2Tblspn demera sugar, malt vinegar.
Fill clear glass jars with the onions, pressing the herbs, chillies, red pepper pieces, ginger & garlic against the glass for visual interest.
Add the salt, mustard seeds & sugar. Top up with vinegar until all the onions are covered.
Store a month before trying - if you can stand the wait. Will keep for a good year.

Red Devils:
500g pickling onions, 10 West Indian wrinkled chillies (Granny's Bonnets), 10 dried red chillies-whole, 1Tblspn caster sugar, 1Tblspn sea salt, 1Tblspn pink peppercorns, white vinegar.
Slice the fresh chillies (use whatever red chillies you can find if Granny Bonnets n/a). Pack the onions into jars interleaved with chillies, fresh & dried. Sprinkle in the sugar, salt & peppercorns and top up with vinegar.
Leave for a month, but will fester evilly for a year.

Afterburners:
500g pickling onions, 1Tblspn fresh ginger-sliced, 5 West Indian wrinkled chillies (Granny's Bonnets), 1Tblspn curry powder, 1Tblspn crushed dried red chillies, 1Tblspn mustard seeds-crushed, 1Tblspn honey, 1Tblspn salt, malt vinegar.
Pack the onions into jars, interspersed with the ginger & fresh chillies. Spoon in the curry powder, dried chillies & mustard seeds. Mix the honey & salt with vinegar and pour over the onions. They like 6 weeks to develop their full firepower, but will keep at least a year.

Red Hot Mammas:
1Tblspn runny honey, 1Tblspn muscovado sugar, 1tspn dark soy sauce, 1tspn worcester sauce, malt vinegar, 500g pickling onions, 4 sprigs thyme, 2tspn mustard seeds, 2tspn black peppercorns, 1Tblspn crushed dried red chillies.
Shake together the runny honey, soy sauce, worcester sauce & sugar with a good slosh of vinegar.
Pack the onions into jars, interleaved with the thyme sprigs and sprinklings of the crushed mustard seeds & peppercorns. Add the chillies and pour in the sauce mix. Top up with enough vinegar to cover the onions completely.
After a couple of days the vinegar will need topping up because the dried chillies & spices will have drunk some.
Store in a cool place for 6 weeks.

Delhi Darlings:
500g pickling onions, 1tspn whole cloves, 1tspn cardamom pods, 1tspn coriander seeds, 1tspn cumin, 1tspn mustard seeds, 1tspn black peppercorns, 1 cinnamon stick, 1tspn salt, 4tspn dark brown sugar, malt vinegar.
Pack the onions into jars. Add the spices, salt & sugar.
Top up with enough vinegar to cover the onions completely.
Store for a month to allow the flavours to develop - and no pinching one before the month is up. Will keep atleast a year.

winnie231 - 2010-02-14 21:44:00

Bumping up for michelle2249

winnie231 - 2010-02-25 14:19:00

Wow there's some hot sounding recipes there Rae.. :-)

juliewn - 2010-03-28 22:48:00

hi I am looking for a kamokamo pickle recipe pls Maureen

moetus - 2010-03-28 23:32:00

Hi Maureen.. are you wanting a mustard type pickle or a bread and butter type pickle.. or..

Let us know so we can help.. thanks..

juliewn - 2010-04-06 19:36:00

Bumping for Sathan81 :-)

juliewn - 2010-04-26 00:12:00

Hi Juliewn, I noticed a few pages back that somone mentioned Ballarat (sp?) apples, there is an orchard in Kaipaki (just out of Cambridge) that sells them, I have brought some off him & bottled them.

I have a huge supply of organic kiwifruit, and would love some tried & tested recipes to use them in. Any ideas anyone? tia

kamitchell - 2010-05-03 10:44:00

Hi Kami.. is that on the way between Cambridge and Te Awamutu, on the left - an orchard shop? I found some there a few years ago - and would be interested if the place you've written of is on the main highway, as I'm not often driving the road to Te Awamutu - thanks for your help..

Re Kiwifruit, are you wanting jam, sauce, pickle.. or? recipes.. Let us know so we can help.. also, if you put kiwifruit in the messageboard search bar up on the left of the page here, then change 'last 24 hours' to 'anytime' and search, it'll come up with any thread that has kiwifruit in.. I'll post the link here for you..

http://www.trademe.co.nz/Community/MessageBoard/SearchResult
s.aspx

Hope this helps..

juliewn - 2010-05-03 20:43:00

This message was deleted.

brianmac - 2010-05-03 21:48:00

The Orchard is called Kaipaki Orchard & Nursery, it's on Kaipaki Road & is on the corner of Kaipaki Rd & the main rd to Te Awamutu from Cambridge. The guy also sells things on here & his username is alphakno, his stuff is very reasonably priced too :)

For the kiwifruit I was thinking maybe a nice chutney recipe; a friend has a whole heaps of the larger baby food jar & lids for me & I was wanting to make up a heap for christmas pressies, so I then didn't have to worry about it closer to the time. Would a kiwifruit chutney keep long? I guess it would huh. It is so great that we have basically an unlimited supply of kiwifruit, I wanted to make good use of is! I have done the search for kiwifruit & it pretty much only came up with ideas for using it to tenderise meat, & we don't eat that much meat lol

kamitchell - 2010-05-04 10:23:00

Hi Kamimitchell, I have just picked up the good old Digby Law pickle book (the bible for NZ pickle and chutney makers) and I see 4 recipes listed in the index. There's Kiwifruit and Apple Chutney, Kiwifruit chutney, Pickled Kiwifruit, and Kiwifruit sauce. Can I type one of these up for you, or could you get the book from your library? I'd recommend this book for anyone who likes making chutneys - it has had many reprints, including a recent one.

trah - 2010-05-04 10:54:00

That's a great idea thanks trah, I am getting my Mum to pick up a copy for me this avo. I have seen this book advertised in the lifestyle block mags, so will be interesting to see what other goodies I can find in there! Thanks again, I'll let you all know how I get on. :)

kamitchell - 2010-05-04 16:00:00

Hi Pamela.. :-)

Thanks.. nice to see you too.. I've been catching up with the threads.. good too to have recipes be a friendly place once more - and good for you for the stand you took.. I do hope all is well for you.

Hi Kami.. thanks for the info.. I'll check it out when going through there next..

A friend has been regularly borrowing the Digby Law book, that Trah mentions, from her local library - she's made several pickle and chutney recipes from it now and highly recommends the book.

Yes, a kiwifruit chutney would keep well - and make a great Christmas gift.. Cook the chutney as per the recipe - the vinegar and sugar in a chutney help it to keep well.

I bottle chutney, pickle, jam, etc.. using the pop-top type jars - the same type that hold chutney, jam, etc.. from a supermarket. Your baby food jars will probably have the same pop-top part.

Simmer the tops in boiling water to sterilise them, while you sterilise the jars in the oven. Fill the hot jars to the top with your chutney, wipe around the rim of the jar so that any bits of chutney aren't on there to stop the seal working, then place the hot lid on and tighten. Leave to cool - as it cools, the pop-part will pop down, sealing the jar. You'll hear the popping noise as it seals.

Once cold, wash the outside of the jars, dry or leave to drip dry. Leave on your bench overnight for any moisture left from washing the jars to completely dry, then store the jars filled with your own delicious chutney.

If you need more jars, the pop-top type are usually available at Opp shops for 10c - 50c or so - check the underside of the lid to ensure there's no rust. Or ask friends and family to keep their jars for you if they don't use them.

Let us know how you get on.. :-)

juliewn - 2010-05-04 23:05:00

Digby Law's Feijoa Chutney

1kg feijoas, ends cut off and wiped, 500g onions, chopped, 300g raisins, 500g pitted dates, chopped, 500g brown sugar, 1 tb ground ginger, 1 tb curry powder, 1 tsp ground cloves, quarter tsp cayenne pepper, 4 tsps salt, 4 cups malt vinegar

Finely slice feijoas by hand. Combine all ingredients in large pot. Bring to boil and cook very gently for one and a half to two hours, until chutney is thick. Make sure it doesn't catch on the bottom of pot.

I actually made this by microwaving all ings together in my large glass mixing bowl to boiling point, then put it into oven at 150C for four hours, then turned it off and left over night. Gave it a few stirs between times.

trah - 2010-05-05 15:13:00

Thanks Juliewn, that's very helpful :)

It's interesting how you made this chutney in the microwave and then the oven Trah, clever you!

kamitchell - 2010-05-05 18:58:00

bump

pipis4me - 2010-06-06 10:48:00

This message was deleted.

cookessentials - 2010-07-05 22:42:00

This message was deleted.

janz4 - 2010-07-08 21:59:00

anyone got a nice kiwifruit jam recipe please?
Many thanks

blondebabe1 - 2010-07-11 13:42:00

Hi.. you can use the jam method I've included for strawberries in post 7 on the first page of this thread - Kiwifruit jam tends to be a bit brownish looking once made - some add a little green food colouring to make it greener in colour.

It tastes delicious on hot scones! :-)

juliewn - 2010-07-11 16:23:00