Tis surprising how long cucumbers will remain usable after picking. It is probably five weeks since I pulled the last of the crop and placed them in the cellar. Their skin is beginning to turn from green to yellow but the flesh is still firm.
If I am honest the weather for cucumber sandwiches with a refreshing snifter has slipped away for another year. Sad that. Anyhows I decided that I should convert the bulk of the cucumber store to chutney with the assistance of some of the apples that I had picked last weekend. I processed two boilings over the weekend. Cheese and chutney awaits after a month or two of maturing for the chutney. The ingredients for my savoury simmerings were as follows:
1 lb diced apple
4 lb diced cucumber, ( salted overnight)
2 oz raisins
6 oz sugar
2 small chillis - chopped
1 large onion diced
half ounce mustard powder
Half teaspoon ground ginger
One oz turmeric
1 oz salt
One and three quarters pints vinegar
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