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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/pickles+and+relishes?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/pickles%20and%20relishes"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"12"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6926095269646423585"},"published":{"$t":"2022-08-26T07:00:00.114+01:00"},"updated":{"$t":"2022-08-26T07:00:00.207+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fabulous Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small batch"}],"title":{"type":"text","$t":"Refrigerator Bread and Butter Pickles"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/s3592\/cover%20pickles.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3090\" data-original-width=\"3592\" height=\"550\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/w640-h550\/cover%20pickles.JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBread and Butter Pickles are my favorite of all the pickles you can make.\u0026nbsp; Crisp and sweet, they are not too sour and have a nice flavor that goes with just about anything.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENo surprise that they are amongst the most popular pickles out there. They have been around a very long time and have been gracing many a table for many, many years!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9EBhwXivMZc48FogxHWU-2a6yJseIIVnQUa_aPuKCLIYhJviBq5ZKjChTRAHDv34UDj4W_CHOZFBOrwDN3EirwMtEBUnEI0iSpnptXR_yDh6b_c2Tbz3MLugiVe1qfFDLTQ7-iDSolEaR3DNuL_wY71YB8xcpBKyWjzLqB2ay0SwlVSEHzu5txgkh\/s3365\/IMG_1057%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3365\" data-original-width=\"2578\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9EBhwXivMZc48FogxHWU-2a6yJseIIVnQUa_aPuKCLIYhJviBq5ZKjChTRAHDv34UDj4W_CHOZFBOrwDN3EirwMtEBUnEI0iSpnptXR_yDh6b_c2Tbz3MLugiVe1qfFDLTQ7-iDSolEaR3DNuL_wY71YB8xcpBKyWjzLqB2ay0SwlVSEHzu5txgkh\/w490-h640\/IMG_1057%20(2).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"490\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis recipe which I am sharing today is for a refrigerator version, so there is no real cooking involved. A simple brine is made and poured over cucumbers and onions, along with a few seeds, in jars.\u0026nbsp; The jars are then left in the refrigerator to \"age\" for a few weeks.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe end result is a pickle that everyone is going to love!\u0026nbsp; This is a small batch recipe, making only two pint jars.\u0026nbsp; But to be honest, you don't want to have any more than that cluttering up your refrigerator!\u0026nbsp; Small batch recipes suit me well because there is really only myself to please these days!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXRroWCVmRGxdE8FX6mWqodh8gG7e4zyd7pguzOlptbe9bubiZW5NB8PqrZ37ewrdX7_F2IO037jNrW7rYOhETXl72U8mBOX_jtfNPkCoO84qBEs5Z4dD_7t8FsDRgCB0lRQkSaubF9YlcSFdnuVQZPjMS4YMMMuNx_SPUpDEDWTKZCezCIn4yoAOM\/s2987\/IMG_1055%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2795\" data-original-width=\"2987\" height=\"598\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXRroWCVmRGxdE8FX6mWqodh8gG7e4zyd7pguzOlptbe9bubiZW5NB8PqrZ37ewrdX7_F2IO037jNrW7rYOhETXl72U8mBOX_jtfNPkCoO84qBEs5Z4dD_7t8FsDRgCB0lRQkSaubF9YlcSFdnuVQZPjMS4YMMMuNx_SPUpDEDWTKZCezCIn4yoAOM\/w640-h598\/IMG_1055%20(2).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen my children were growing up I made tons of pickles every year.\u0026nbsp; And they all got eaten. My children's favorites were always the dill pickles, but mine were always these!\u0026nbsp; They are sweeter than dills and go well with just about anything.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt was said that they got their name from back during the depression days when people could only afford pickle and butter sandwiches for their lunch.\u0026nbsp; It has also been said that people traded these pickles for essentials such as bread and butter in yet another theory.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhatever the origin of the name is, one thing is for certain and that is that these are really delicious pickles!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9WmqS-LYh7EEwJGCS8xKmKCc53oGXFufQ9gyTUr3mE53mcEejD74QSeAyDbOGtDdrnVdzksxr8WJ5w0u0h49m0mgsp9H6xXgfHI62mO1q0vwt14hPKGVXocTfiqht_nLeecV6c-cX7roTx_t0PteDOuI3VIVZIs6MRfZ0hAO5CAMO1NrPE-l12Dyo\/s5184\/IMG_1059%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9WmqS-LYh7EEwJGCS8xKmKCc53oGXFufQ9gyTUr3mE53mcEejD74QSeAyDbOGtDdrnVdzksxr8WJ5w0u0h49m0mgsp9H6xXgfHI62mO1q0vwt14hPKGVXocTfiqht_nLeecV6c-cX7roTx_t0PteDOuI3VIVZIs6MRfZ0hAO5CAMO1NrPE-l12Dyo\/w640-h480\/IMG_1059%20(1).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnly a few basic ingredients, not including the jars. I have used canning jars, but in reality you can even do these in plastic tubs. No specialized equipment needed.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"454\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 pound\" data-amount-secondary=\"454 g\"\u003E1 pound\u003C\/span\u003E\u0026nbsp;(450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices\u003C\/li\u003E\u003Cli\u003E1\/2 large onion, thinly sliced\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E\u0026nbsp;(240ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E\u0026nbsp;(120ml) cider vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E\u0026nbsp;(120ml) filtered water\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"150\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"150 g\"\u003E3\/4 cup\u003C\/span\u003E\u0026nbsp;(150g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"36\" data-units-original=\"tablespoons\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 tablespoons\" data-amount-secondary=\"36 g\"\u003E2 tablespoons\u003C\/span\u003E\u0026nbsp;fine sea salt or pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"11\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"11 g\"\u003E1 tablespoon\u003C\/span\u003E\u0026nbsp;whole yellow mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"10\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"10 g\"\u003E1 tablespoon\u003C\/span\u003E\u0026nbsp;whole black peppercorns (optional)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"2\" data-units-original=\"teaspoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 teaspoon\" data-amount-secondary=\"2 g\"\u003E1 teaspoon\u003C\/span\u003E\u0026nbsp;celery seed\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSiOZiz3hYTdCYLx4pLZkXvRFg3uaiREj91zhXICBvnMqumZsKDVvbc9tYyj1ibGmJzgR3qspjfcPAsDF9IPAKcnNL1h4np1fbWaPiF8u9X2brIGL-VhOPgkZ5M2ucJ0bPTWxqzBJ2zjqTqRJUYKkEoWA82GI8pWDN08vZigxUPxLxKzF7K20VLTAk\/s5184\/IMG_1060%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSiOZiz3hYTdCYLx4pLZkXvRFg3uaiREj91zhXICBvnMqumZsKDVvbc9tYyj1ibGmJzgR3qspjfcPAsDF9IPAKcnNL1h4np1fbWaPiF8u9X2brIGL-VhOPgkZ5M2ucJ0bPTWxqzBJ2zjqTqRJUYKkEoWA82GI8pWDN08vZigxUPxLxKzF7K20VLTAk\/w640-h480\/IMG_1060%20(1).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPickling cucumbers are cucumbers which are specifically grown for use in making pickles. Their thinner skins, crunchy texture and smaller seeds make them ideal for pickling.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThat is not to say that you cannot use regular cucumbers. You can use any cucumber if it is not over-ripe. I have even heard of people making these pickles with small zucchinis.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI never use the black peppercorns because I don't like them in my bread and butter pickles. I like my bread and butter pickles with just the mustard and celery seeds.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRXzAqzKvmzmzM9vJJwV6zN-JuVwXToL3n8A0ej97fJXICoM2P9D_Dn5bTR32UIdjE4eZVkkXTu87o563zRApaqA2NMp47T0FkHX_1OxlSA8_TxneBafGxCdQSEx2HVLud9-BzqPfqYkaHJQbOC_Bb-60l8Ln-vV3OpLSjuUfXVWacnM_W5EKam5TT\/s3461\/IMG_1061%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2717\" data-original-width=\"3461\" height=\"502\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRXzAqzKvmzmzM9vJJwV6zN-JuVwXToL3n8A0ej97fJXICoM2P9D_Dn5bTR32UIdjE4eZVkkXTu87o563zRApaqA2NMp47T0FkHX_1OxlSA8_TxneBafGxCdQSEx2HVLud9-BzqPfqYkaHJQbOC_Bb-60l8Ln-vV3OpLSjuUfXVWacnM_W5EKam5TT\/w640-h502\/IMG_1061%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have seen people add all kinds of things to these pickles however. Hot peppers or red chili flakes seem to be very popular. I like them just as they are however.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI use my mandolin to slice them into 1\/4 inch coins. I also use the mandolin to slice the onions. It makes for better uniformity in the sizes.\u0026nbsp; Some people like to crinkle cut them. By all means do so if that is what you enjoy and if you have a crinkle cutter!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7yhFdTUpNt7-GUz2TOGcDlFSHjKHbrPDdoSRa0DZ386t7pEXXpmo8aX65ffMogjBVfkz1QDn-Wa_umLedxnrGrDL9lobKldGtBuZeqlyA8CrtbP7ATmN4PDgcCi8GoNbB-V7Jh55FLF7DO0L3BeuXPz4GATwuza_p8Y_0SviDOhNjm4j-pxCQdpFc\/s2675\/IMG_1062%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2290\" data-original-width=\"2675\" height=\"548\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7yhFdTUpNt7-GUz2TOGcDlFSHjKHbrPDdoSRa0DZ386t7pEXXpmo8aX65ffMogjBVfkz1QDn-Wa_umLedxnrGrDL9lobKldGtBuZeqlyA8CrtbP7ATmN4PDgcCi8GoNbB-V7Jh55FLF7DO0L3BeuXPz4GATwuza_p8Y_0SviDOhNjm4j-pxCQdpFc\/w640-h548\/IMG_1062%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENothing could be easier. No real cooking involved. Nothing but patience is needed while you wait for the brine to do its job and then they get better tasting with every week that follows!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EMake sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EYou can cut your cucumbers into 1\/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRe9GxhhFzCJaWBx9rvBKlAlNNEQKvKCtas0RVSYDuUBakGDYFLjIi9KaWMq4pXLNjg7V8Am6fsZZIFYmBVXy1Ouax64o9uB03GVK6TQCNV3GytYUfunaZSfZny5VsR6GW7y9ucPXarKMS4UFY9A9GAqQrR4Rj-R_aa6uCjVk_672LvB_STulovjxK\/s3076\/IMG_1067%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2916\" data-original-width=\"3076\" height=\"606\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRe9GxhhFzCJaWBx9rvBKlAlNNEQKvKCtas0RVSYDuUBakGDYFLjIi9KaWMq4pXLNjg7V8Am6fsZZIFYmBVXy1Ouax64o9uB03GVK6TQCNV3GytYUfunaZSfZny5VsR6GW7y9ucPXarKMS4UFY9A9GAqQrR4Rj-R_aa6uCjVk_672LvB_STulovjxK\/w640-h606\/IMG_1067%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ETop with the mustard and celery seeds, and peppercorns (if using).\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ECombine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EPour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EScrew on the lids and place into the refrigerator. Leave for at least two weeks before using.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EThese will keep for three to four months in the refrigerator.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjccuEp-i-uwr6SXRfUm59rGxmHL4-5BF3_L7QqT7dRu6TzeRK07H9FPC4Zyu6rijX03UviZW_Q0-H8tp49S0Pn2BODnooG-y-Ooa0xBkQh9NV4Y5KTXFkBrjIqwUgZo7KH07z2I9iKmcH6FLJKjA14BWOhnj2eiWtBki7Biy8a3vp8LmhT_01Fj1GF\/s5184\/IMG_1065%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjccuEp-i-uwr6SXRfUm59rGxmHL4-5BF3_L7QqT7dRu6TzeRK07H9FPC4Zyu6rijX03UviZW_Q0-H8tp49S0Pn2BODnooG-y-Ooa0xBkQh9NV4Y5KTXFkBrjIqwUgZo7KH07z2I9iKmcH6FLJKjA14BWOhnj2eiWtBki7Biy8a3vp8LmhT_01Fj1GF\/w640-h480\/IMG_1065%20(1).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs I said, the hardest part of making these is waiting for the brine to do its job. It is the same with any pickle I guess. The longer they sit the better.\u0026nbsp; These are lovely and sweet and crisp.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI enjoyed some on this day with an air fryer grilled cheese sandwich, made on bread machine white sandwich bread.\u0026nbsp; Oh boy but this was a delicious lunch.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo make a grilled cheese in the air fryer. Just butter your slices of bread and put them together with sliced processed cheese, butter side out.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPop into your air fryer basket and fry at 370*F\/185*C for 8 minutes, flipping the sandwich over halfway through the cook time. Delicious and crisp with perfectly melted cheese!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzEpZ39WoImptFYqeB0nFVlNJOI5ZRzfs1UFrp_t6nZYAtL5vb1F1MNQEX09yHsxOtve22HjfdtEEp--bUe6nHrIGUY3-_fZ0P3A5GsrVI6mlX4qW1g3l-79a_fp7rfdIV_cgZZlj5kJUf6FBvTxLuMj0oWuhPopYdH9rqNzsL_x5ft7YANWHfT8zZ\/s2779\/IMG_1064%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2408\" data-original-width=\"2779\" height=\"554\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzEpZ39WoImptFYqeB0nFVlNJOI5ZRzfs1UFrp_t6nZYAtL5vb1F1MNQEX09yHsxOtve22HjfdtEEp--bUe6nHrIGUY3-_fZ0P3A5GsrVI6mlX4qW1g3l-79a_fp7rfdIV_cgZZlj5kJUf6FBvTxLuMj0oWuhPopYdH9rqNzsL_x5ft7YANWHfT8zZ\/w640-h554\/IMG_1064%20(3).JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is the season for pickling. If you are a person who loves do make pickles and relishes you might also enjoy these recipes:\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/08\/green-tomato-chow.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;GREEN TOMATO CHOW\u003C\/a\u003E\u003C\/b\u003E - The perfect recipe to use up some of the green tomatoes in the garden. This was my MIL's recipe and my family just loved it. I love this sweet green tomato chow better than any other kinds I have tried. Its perfectly delicious!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/07\/million-dollar-relish-small-batch.html\" rel=\"nofollow\" target=\"_blank\"\u003EMILLION DOLLAR RELISH\u003C\/a\u003E\u003C\/b\u003E - Another small batch recipe, this tasty relish goes with just about anything. Nice and sweet, its is wonderful on hotdogs and hamburgers!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/w640-h550\/cover%20pickles.JPG\",\"name\":\"Refrigerator Bread \u0026 Butter Pickles\",\"description\":\"Crisp and sweet, these are my favorite pickles. This is a small batch recipe.\",\"yield\":\"2 pint jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices\",\"1\/2 large onion, thinly sliced\",\"1 cup (240ml) white vinegar\",\"1\/2 cup (120ml) cider vinegar\",\"1\/2 cup (120ml) filtered water\",\"3\/4 cup (150g) granulated sugar\",\"2 tablespoons fine sea salt or pickling salt\",\"1 tablespoon whole yellow mustard seeds\",\"1 tablespoon whole black peppercorns (optional)\",\"1 teaspoon celery seed\"],\"recipeInstructions\":[\"Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.\",\"You can cut your cucumbers into 1\/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.\",\"Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.\",\"Top with the mustard and celery seeds, and peppercorns (if using).\",\"Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.\",\"Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.\",\"Screw on the lids and place into the refrigerator. Leave for at least two weeks before using.\",\"These will keep for three to four months in the refrigerator.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4661451744935\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Refrigerator Bread \u0026amp; Butter Pickles\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/w640-h550\/cover%20pickles.JPG\" title=\"Refrigerator Bread \u0026amp; Butter Pickles\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ERefrigerator Bread \u0026amp; Butter Pickles\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2 pint jars\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003ECrisp and sweet, these are my favorite pickles. This is a small batch recipe.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"454\" data-units-original=\"pound\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 pound\" data-amount-secondary=\"454 g\"\u003E1 pound\u003C\/span\u003E (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices\u003C\/li\u003E\u003Cli\u003E1\/2 large onion, thinly sliced\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E (240ml) white vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) cider vinegar\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) filtered water\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"150\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"150 g\"\u003E3\/4 cup\u003C\/span\u003E (150g) granulated sugar\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"36\" data-units-original=\"tablespoons\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 tablespoons\" data-amount-secondary=\"36 g\"\u003E2 tablespoons\u003C\/span\u003E fine sea salt or pickling salt\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"11\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"11 g\"\u003E1 tablespoon\u003C\/span\u003E whole yellow mustard seeds\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"10\" data-units-original=\"tablespoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tablespoon\" data-amount-secondary=\"10 g\"\u003E1 tablespoon\u003C\/span\u003E whole black peppercorns (optional)\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"2\" data-units-original=\"teaspoon\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 teaspoon\" data-amount-secondary=\"2 g\"\u003E1 teaspoon\u003C\/span\u003E celery seed\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EMake sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.\u003C\/li\u003E\u003Cli\u003EYou can cut your cucumbers into 1\/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.\u003C\/li\u003E\u003Cli\u003EPack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.\u003C\/li\u003E\u003Cli\u003ETop with the mustard and celery seeds, and peppercorns (if using).\u003C\/li\u003E\u003Cli\u003ECombine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.\u003C\/li\u003E\u003Cli\u003EPour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.\u003C\/li\u003E\u003Cli\u003EScrew on the lids and place into the refrigerator. Leave for at least two weeks before using.\u003C\/li\u003E\u003Cli\u003EThese will keep for three to four months in the refrigerator.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXgXNwKXyJzr55nDpf0hrYEUThyQFsOQzu5dSbQReLYpMsMXf6YVqDD-pm7w6GV0AxAJkKuigMmNV6hvNsSJlxHSEXFZY1Wsfpf3lJMmIp1n27FvOKG2QaTWHHh5lzdgVEXhsGUurX7W1yoIpJCI7EmRjk7hx0TMz7RdGgSrNe6zkxWAP37QoptdkJ\/s2844\/end%20pickles.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Refrigerator Bread and Butter Pickles\" border=\"0\" data-original-height=\"2647\" data-original-width=\"2844\" height=\"595\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXgXNwKXyJzr55nDpf0hrYEUThyQFsOQzu5dSbQReLYpMsMXf6YVqDD-pm7w6GV0AxAJkKuigMmNV6hvNsSJlxHSEXFZY1Wsfpf3lJMmIp1n27FvOKG2QaTWHHh5lzdgVEXhsGUurX7W1yoIpJCI7EmRjk7hx0TMz7RdGgSrNe6zkxWAP37QoptdkJ\/w640-h595\/end%20pickles.JPG\" title=\"Refrigerator Bread and Butter Pickles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThanks so much for visiting! Do come again!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6926095269646423585\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/08\/refrigerator-bread-and-butter-pickles.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6926095269646423585"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6926095269646423585"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/08\/refrigerator-bread-and-butter-pickles.html","title":"Refrigerator Bread and Butter Pickles"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrGMot0LDKcSsSWnZvnGnRcSHyElTdS7SiOcpcL9rUVFHxXBR5Qb4P9BmQ73ISE-Ouxtt7FF-p48h2JnPGKbNffWrdPWO-e2w1y6SHtC7XTzVJzFf7HDdwZQ96uDomG4aaRfg56N0KWD6Ois5dMaksKDh_kysED7hRm7ycXK_ExUMcg_U_FKWlTwiq\/s72-w640-h550-c\/cover%20pickles.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7978495464772766626"},"published":{"$t":"2019-02-21T04:00:00.001+00:00"},"updated":{"$t":"2021-01-18T14:03:03.232+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tex Mex"}],"title":{"type":"text","$t":"Beef Barbacoa Tacos with Sweet Pickled Onions"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-la9uHr6whMA\/XG1KEqdrGpI\/AAAAAAACY_Y\/888WVsK596g5jfiPwN4gmxWeBKMB_MC6gCLcBGAs\/s1600\/best%2Bcover%2BTacos.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1190\" data-original-width=\"1600\" height=\"474\" src=\"https:\/\/2.bp.blogspot.com\/-la9uHr6whMA\/XG1KEqdrGpI\/AAAAAAACY_Y\/888WVsK596g5jfiPwN4gmxWeBKMB_MC6gCLcBGAs\/w640-h474\/best%2Bcover%2BTacos.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have a really delicious recipe to share with you today.\u0026nbsp; It is a Mexican barbacoa recipe for some beef barbacoa tacos made with leftover cooked roast beef.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I tried doing a pot roast in my Instant Pot\/Electric Pressure Cooker at the weekend.\u0026nbsp; It was okay, but I had to cook it twice as long as the recipe suggested.\u0026nbsp; I think maybe it was because I used a rolled brisket.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPerhaps I will try it again another time, but with a different cut of beef\u0026nbsp; I might also cut it into smaller pieces instead of leaving it whole.\u0026nbsp; It was tender but not as tender as I wanted it to be.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-FsBT9UAe5wg\/XG1NUGpg5LI\/AAAAAAACY_w\/lgPKCz2yI3ICawTcg_sOAxs8A9wmndG7ACLcBGAs\/s1600\/cover%2BTacos.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1332\" data-original-width=\"1600\" height=\"531\" src=\"https:\/\/2.bp.blogspot.com\/-FsBT9UAe5wg\/XG1NUGpg5LI\/AAAAAAACY_w\/lgPKCz2yI3ICawTcg_sOAxs8A9wmndG7ACLcBGAs\/w640-h531\/cover%2BTacos.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI found myself with a fair quantity of leftover cooked roast that I needed to use up. More often than no I will make a hash of it, but to be honest we didn't really feel like hash or a pie, etc.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003Cstrike\u003E We\u003C\/strike\u003E I felt like making tacos! I adore Tex Mex food in every way shape or form.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kGPXQULEuwI\/XG1JyH62dxI\/AAAAAAACY-k\/NCKgFA5oLHsWmVXcIDSE3tTc8MldQHGJACLcBGAs\/s1600\/IMG_1200.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1430\" data-original-width=\"1600\" height=\"571\" src=\"https:\/\/1.bp.blogspot.com\/-kGPXQULEuwI\/XG1JyH62dxI\/AAAAAAACY-k\/NCKgFA5oLHsWmVXcIDSE3tTc8MldQHGJACLcBGAs\/w640-h571\/IMG_1200.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis recipe is a combination of several recipes which I discovered online.\u0026nbsp; The Beef filling is an adaptation of one I found on the Betty Crocker site.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI don't really have a difficult time adapting recipes for my own use. I am fairly knowledgeable in the art of switching out ingredients, substituting, etc. That's probably because I have been cooking now for a very long time. \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-VcXCfv58MkE\/XG1Jz2n3VuI\/AAAAAAACY-s\/5YPlMuAKadEfBxfz864eQBxjJ5gldyqagCLcBGAs\/s1600\/IMG_1201.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1271\" data-original-width=\"1600\" height=\"507\" src=\"https:\/\/4.bp.blogspot.com\/-VcXCfv58MkE\/XG1Jz2n3VuI\/AAAAAAACY-s\/5YPlMuAKadEfBxfz864eQBxjJ5gldyqagCLcBGAs\/w640-h507\/IMG_1201.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\nTheir recipe was for a beef taco filling created in an Instant Pot using stewing beef.\u0026nbsp; I adapted it for cooking in a saucepan or large skillet, using leftover cooked beef.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you don't have leftover roast beef, you could also use ground beef in its place, browning it along with the onions.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Je13zwkASF0\/XG1JzaIqskI\/AAAAAAACY-o\/oo_LcYy8mJQJSvaJvVKkLFHe4FBy9_eSgCLcBGAs\/s1600\/IMG_1202.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1458\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-Je13zwkASF0\/XG1JzaIqskI\/AAAAAAACY-o\/oo_LcYy8mJQJSvaJvVKkLFHe4FBy9_eSgCLcBGAs\/w581-h640\/IMG_1202.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"581\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe Pickled Onions are adapted from a recipe I found on \u003Ca href=\"https:\/\/www.davidlebovitz.com\/pickled-red-onions\/\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EDavid Lebovitz\u003C\/b\u003E\u003C\/a\u003E, which he adapted from Ms Glaze and Simply Recipes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis wealth of sharing is one thing I love about the online cooking community.\u0026nbsp; We learn from and inspire each other.\u0026nbsp; Its a beautiful thing.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zc7hnPrOAtI\/XG1J2A798XI\/AAAAAAACY-w\/wJTSxW5y_28Y_eYp4ZPMJkBT0CMRVxRvACLcBGAs\/s1600\/IMG_1203.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1008\" data-original-width=\"1600\" height=\"402\" src=\"https:\/\/1.bp.blogspot.com\/-zc7hnPrOAtI\/XG1J2A798XI\/AAAAAAACY-w\/wJTSxW5y_28Y_eYp4ZPMJkBT0CMRVxRvACLcBGAs\/w640-h402\/IMG_1203.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHe had served them with Carnitas. I loved the look and sound of them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI thought they would go well with these tacos. I was right. They were fabulous.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ObaiXf6L1JI\/XG1J4Q69MOI\/AAAAAAACY-0\/R6lYKjXScJUTGbZTBiaA0izVRvUXuP-cgCLcBGAs\/s1600\/IMG_1204.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1424\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/4.bp.blogspot.com\/-ObaiXf6L1JI\/XG1J4Q69MOI\/AAAAAAACY-0\/R6lYKjXScJUTGbZTBiaA0izVRvUXuP-cgCLcBGAs\/w640-h568\/IMG_1204.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey are incredibly tasty with an eye-popping pink colour that is oh so, so, so pretty!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-odi8WGfgE-I\/XG1J5FAUSgI\/AAAAAAACY-4\/BZlVWTjxFXQWXyz3zlUaGKCF-1dxz_P0ACLcBGAs\/s1600\/IMG_1206.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/1.bp.blogspot.com\/-odi8WGfgE-I\/XG1J5FAUSgI\/AAAAAAACY-4\/BZlVWTjxFXQWXyz3zlUaGKCF-1dxz_P0ACLcBGAs\/w640-h568\/IMG_1206.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe filling is very tasty also.\u0026nbsp; Not too spicy, just enough to wake up your tasty buds and say \"¡Arriba, Arriba! ¡Ándale, Ándale!\"\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-0nzw20jL_6E\/XG1J6UhsxeI\/AAAAAAACY-8\/jTlP0EoXJBEtAkwMeVF-iebW3MTXCrS8QCLcBGAs\/s1600\/IMG_1209.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"563\" src=\"https:\/\/4.bp.blogspot.com\/-0nzw20jL_6E\/XG1J6UhsxeI\/AAAAAAACY-8\/jTlP0EoXJBEtAkwMeVF-iebW3MTXCrS8QCLcBGAs\/w640-h563\/IMG_1209.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI like to heat my tortillas over the open flame of a gas burner.\u0026nbsp; I read about doing that a year or so ago and it was a life-changer for me.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I have never done them any other way since.\u0026nbsp; They end up wow! I just love them!\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-myvmvRCCCAc\/XG1J8ilxdyI\/AAAAAAACY_A\/Tl02JkGKSnQtEkfIua8MHm65lvl0X4YKQCLcBGAs\/s1600\/IMG_1210.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1100\" data-original-width=\"1600\" height=\"440\" src=\"https:\/\/4.bp.blogspot.com\/-myvmvRCCCAc\/XG1J8ilxdyI\/AAAAAAACY_A\/Tl02JkGKSnQtEkfIua8MHm65lvl0X4YKQCLcBGAs\/w640-h440\/IMG_1210.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLightly toasted, charred a bit, and beautifully soft for folding in something like tacos.\u0026nbsp; Seriously if you have never done this before, you need to try it!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust take a pair of tongs and hold them over the open flame, first on one side and then the other. It only takes about 10 seconds per side.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-FMX8n4jG9Ck\/XG1J-j5Ad-I\/AAAAAAACY_E\/d4TGPzsOkMwbuLtgOYOoJJmnyxROKH1wACLcBGAs\/s1600\/IMG_1211.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1508\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/3.bp.blogspot.com\/-FMX8n4jG9Ck\/XG1J-j5Ad-I\/AAAAAAACY_E\/d4TGPzsOkMwbuLtgOYOoJJmnyxROKH1wACLcBGAs\/w640-h602\/IMG_1211.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce you have done this, you will never want to enjoy them any other way.\u0026nbsp; Trust me on this.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ZhAszYupk0E\/XG1J_VaKT-I\/AAAAAAACY_I\/U9foYcG9zD4mi6_fS59qiyirZsA_-JoSQCLcBGAs\/s1600\/IMG_1212.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1143\" data-original-width=\"1600\" height=\"456\" src=\"https:\/\/2.bp.blogspot.com\/-ZhAszYupk0E\/XG1J_VaKT-I\/AAAAAAACY_I\/U9foYcG9zD4mi6_fS59qiyirZsA_-JoSQCLcBGAs\/w640-h456\/IMG_1212.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn addition to the filling, pickled onions and tortillas I served grated cheese, salsa and sour cream.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-x4GLT30AoI8\/XG1KB6Z8bJI\/AAAAAAACY_M\/otijst_0dYMxbj8XAMlTdCfpn_2Nh5DwACLcBGAs\/s1600\/IMG_1213.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/2.bp.blogspot.com\/-x4GLT30AoI8\/XG1KB6Z8bJI\/AAAAAAACY_M\/otijst_0dYMxbj8XAMlTdCfpn_2Nh5DwACLcBGAs\/w640-h592\/IMG_1213.JPG\" title=\"Beef Barbacoa Tacos with Sweet Pickled Onions\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese were totally fabulous!\u0026nbsp; We both ate three!\u0026nbsp; I thought I would only eat two, but I just could not resist one more!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E4 - 6\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector(\u0026quot;.print-options\u0026quot;).className=\u0026quot;print-options show-print-options\u0026quot;\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithImage\u0026quot;); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithOptions\u0026quot;); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"237\" itemprop=\"image\" src=\"https:\/\/2.bp.blogspot.com\/-la9uHr6whMA\/XG1KEqdrGpI\/AAAAAAACY_Y\/888WVsK596g5jfiPwN4gmxWeBKMB_MC6gCLcBGAs\/s320\/best%2Bcover%2BTacos.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nBeef Barbacoa Tacos with Sweet Pickled Onions\u003C\/h3\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nSomething I came up with to use up leftover cooked roast beef.\u0026nbsp; These are delicious to say the least! You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as below.\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS vegetable oil\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 pound leftover roast beef, cut into cubes\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 medium red onion, peeled and finely chopped\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E240ml beef stock (1 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS minced Chipotle chiles in adobe sauce\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 small cloves garlic, peeled and minced\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp ground cumin\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp ground coriander\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 packet of taco seasoning mix\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Epinch salt\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Cb\u003EFor the pickled onions:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E180ml white vinegar (3\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E3 TBS caster sugar\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Epinch salt\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 bay leaf, broken in half\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E5 whole allspice berries, bruised\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E5 whole cloves, bruised\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ea pinch of dried chili flakes\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 large red onion, peeled, cut in half\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Eand then into half moons\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Cb\u003ETo serve:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E6-inch plain tortillas\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003EDairy sour cream\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Egrated cheese (cheddar or jack)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Etomato salsa or picante sauce\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EFirst make the pickled onions.\u0026nbsp; Place the vinegar, salt, sugar, spices, bay leaf and chili into a saucepan. Bring to the boil. Add the onion slices.\u0026nbsp; Stir to completely submerge. Remove from the heat and set aside.\u0026nbsp; Allow to cool completely before transferring all to a jar and refrigerating until ready to use.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ETo make the taco filling, heat the oil over medium heat.\u0026nbsp; Add the chopped beef and onion. Cook and stir until the beef has begun to brown and the onions have softened without colouring. Add the remaining ingredients.\u0026nbsp; Bring to the boil, then reduce to a low simmer and cook over low heat for about 15 minutes. Shred the meat with two forks.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EHeat the tortillas according to your favourite method.\u0026nbsp; Serve immediately with the hot meat filling, pickled onions and any accompaniments you enjoy.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"rg-card-styles\"\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; 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text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI really hope that you will give these a go the next time you have leftover roast beef that you are wanting to use up.\u0026nbsp; If you are a fan of Tex Mex, you will quite simply adore these.\u0026nbsp; I love using up leftovers in an interesting and delicious way.\u0026nbsp; Its a good thing, not to coin a phrase from Martha or anything. Delicious, colourful and no waste here!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003Cbr \/\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7978495464772766626\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/02\/beef-barbacoa-tacos-with-sweet-pickled.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7978495464772766626"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7978495464772766626"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/02\/beef-barbacoa-tacos-with-sweet-pickled.html","title":"Beef Barbacoa Tacos with Sweet Pickled Onions"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-la9uHr6whMA\/XG1KEqdrGpI\/AAAAAAACY_Y\/888WVsK596g5jfiPwN4gmxWeBKMB_MC6gCLcBGAs\/s72-w640-h474-c\/best%2Bcover%2BTacos.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2782394751566347537"},"published":{"$t":"2018-09-18T04:00:00.001+01:00"},"updated":{"$t":"2022-07-20T18:47:27.741+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"}],"title":{"type":"text","$t":"Spiced Pear Chutney"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-dz78z4FtcY8\/W50I7Q7BV9I\/AAAAAAACETQ\/lko9YUdJoGI5Bb4DTxHb69ayPvurYY49gCEwYBhgL\/s1600\/Cover%2Bchutney.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1325\" data-original-width=\"1600\" height=\"528\" src=\"https:\/\/4.bp.blogspot.com\/-dz78z4FtcY8\/W50I7Q7BV9I\/AAAAAAACETQ\/lko9YUdJoGI5Bb4DTxHb69ayPvurYY49gCEwYBhgL\/s640\/Cover%2Bchutney.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAll the pears are ripening on our tree now and I am in a rush to get as much done with them as I can before its too late.\u0026nbsp; I made the crumble the other day and then I made this delicious Spiced Pear Chutney!\u0026nbsp; I call it Autumn in a Jar!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou really can't go wrong with making a delicious chutney. It is a gift that will give back to you all the year through!\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-R_289iGvgxc\/W50I6VzHW2I\/AAAAAAACETI\/DyZfnF3XTR0klXGzz9fzLfnd_keBv6hGQCEwYBhgL\/s1600\/DSCN1535.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1413\" data-original-width=\"1600\" height=\"563\" src=\"https:\/\/3.bp.blogspot.com\/-R_289iGvgxc\/W50I6VzHW2I\/AAAAAAACETI\/DyZfnF3XTR0klXGzz9fzLfnd_keBv6hGQCEwYBhgL\/s640\/DSCN1535.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe love chutneys in this house.\u0026nbsp; In fact chutney was one of the first things I learnt to make when I went to Culinary College. It is a very British thing. I think I could make a chutney out of just about anything.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen I was at college we were taught the very basics of making a chutney. You need something sweet and something sour, something spicy and a whole lot of spark!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-42aZPb5xDnc\/W50I6kY9V9I\/AAAAAAACETM\/4eaItdIJVVokqUMses5AlnG43ggFgGrqQCEwYBhgL\/s1600\/DSCN1537.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1507\" data-original-width=\"1600\" height=\"601\" src=\"https:\/\/1.bp.blogspot.com\/-42aZPb5xDnc\/W50I6kY9V9I\/AAAAAAACETM\/4eaItdIJVVokqUMses5AlnG43ggFgGrqQCEwYBhgL\/s640\/DSCN1537.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA chutney is a spicy condiment\/relish which contains the perfect balance of sweet, sour and spicy!\u0026nbsp; Mango chutney is a favourite, but there is no end to the types of chutney you can create if you stick to a simple rule of thumb.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhereas relishes mostly contain vegetables a chutney is largely based on a fruit.\u0026nbsp; And you want a perfect balance of the trinity of chutney which is as I said above, sweet, sour and spicy!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9JJyGoF-pWQ\/W50I8PL6QDI\/AAAAAAACETU\/gpNBMMWVcHQoR94z7hqT_q9zJqBT5j6bgCEwYBhgL\/s1600\/DSCN1538.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1518\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-9JJyGoF-pWQ\/W50I8PL6QDI\/AAAAAAACETU\/gpNBMMWVcHQoR94z7hqT_q9zJqBT5j6bgCEwYBhgL\/s640\/DSCN1538.JPG\" title=\"Spiced Pear Chutney\" width=\"604\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis one is largely composed of pears and onions with some dried cranberries. You could also use sultanas if you wished.\u0026nbsp; DO be sure to use firm pears, not soft ones.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMine were not very ripe which is perfect for chutney as they held up their shape well in the long cooking process.\u0026nbsp; You want to be able to tell that there is pears in it, or why make it?\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-s8zK8O8go6Y\/W50I83W0UkI\/AAAAAAACETM\/kTRXLrvdjgAu45rMv4oaNQqTeBb8hCxJgCEwYBhgL\/s1600\/DSCN1539.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1525\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-s8zK8O8go6Y\/W50I83W0UkI\/AAAAAAACETM\/kTRXLrvdjgAu45rMv4oaNQqTeBb8hCxJgCEwYBhgL\/s640\/DSCN1539.JPG\" title=\"Spiced Pear Chutney\" width=\"609\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe sour comes from the use of Cider Vinegar!\u0026nbsp; I love Cider vinegar and it goes very well with the fruity orchard-infused flavour of pears.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nApples and pears, pears and apples\u0026nbsp; . . .the two things just go together like peas and carrots. They have a natural affinity with each other and I don't think that it is any surprise that the two are ripe at the same time of the year.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bDcd4gHSH5I\/W50I9o9XXHI\/AAAAAAACETY\/7pTWnrC5ziclTxvCo1eql1XJaA7CYPnygCEwYBhgL\/s1600\/DSCN1540.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"934\" data-original-width=\"1600\" height=\"371\" src=\"https:\/\/1.bp.blogspot.com\/-bDcd4gHSH5I\/W50I9o9XXHI\/AAAAAAACETY\/7pTWnrC5ziclTxvCo1eql1XJaA7CYPnygCEwYBhgL\/s640\/DSCN1540.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is plenty of brown sugar in this chutney, which adds an almost sweet smokey depth to the flavour and then there is the spice\u0026nbsp; . . .\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou can never go wrong with a bit of spice. This chutney has them in abundance. Each of them highlighting and showcasing the fabulousness of those pears!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-SJqJcvnxYkM\/W50KPLsovCI\/AAAAAAACETg\/7jD3-xEezZw2lYpIL_-BCgFnoLn41kTVgCLcBGAs\/s1600\/DSCN1541.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1358\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-SJqJcvnxYkM\/W50KPLsovCI\/AAAAAAACETg\/7jD3-xEezZw2lYpIL_-BCgFnoLn41kTVgCLcBGAs\/s640\/DSCN1541.JPG\" title=\"Spiced Pear Chutney\" width=\"540\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nGround cumin, ground coriander, ground cinnamon and for some heat, ground cayenne pepper!\u0026nbsp; I used 1\/2 tsp for the whole recipe, which might seem like a lot, but trust me when I say it balances out well in the mix.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou want your chutney to have a bit of a kick without going over the top. That special kick is what makes a chutney so special and quite different than most other pickles and preserves.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-JIU-GH_j3uE\/W50I-O8vEeI\/AAAAAAACETQ\/DSRfo4CXiaclzANQx1-v0foediI-FrE7ACEwYBhgL\/s1600\/DSCN1543.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1474\" data-original-width=\"1600\" height=\"587\" src=\"https:\/\/3.bp.blogspot.com\/-JIU-GH_j3uE\/W50I-O8vEeI\/AAAAAAACETQ\/DSRfo4CXiaclzANQx1-v0foediI-FrE7ACEwYBhgL\/s640\/DSCN1543.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe are really going to be enjoying this over the winter with all sorts.\u0026nbsp; Perfect on cheese trays, in sandwiches,\u0026nbsp; and with cold sliced meats. Boxing Day Lunch with all of he cold leftovers from Christmas day would not be the same without a jar of chutney on the table.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI will let you in on a little secret here. A dollop or two added to a stew, or soup, or yes\u0026nbsp; . . .\u0026nbsp; Swiss Steak, goes fabulously and will have your guests and family wondering just what is that special ingredient you use to make your cookin' taste so good!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Lt77n3Qo0dE\/W50I_Cg5rvI\/AAAAAAACETU\/l6Hlts8WWZc9VsYGwkLyxKRdqCKXNWrKQCEwYBhgL\/s1600\/DSCN1545.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Pear Chutney\" border=\"0\" data-original-height=\"1509\" data-original-width=\"1600\" height=\"601\" src=\"https:\/\/3.bp.blogspot.com\/-Lt77n3Qo0dE\/W50I_Cg5rvI\/AAAAAAACETU\/l6Hlts8WWZc9VsYGwkLyxKRdqCKXNWrKQCEwYBhgL\/s640\/DSCN1545.JPG\" title=\"Spiced Pear Chutney\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Pear Chutney. This is so delicious and it will have your kitchen\/home smelling great for a few days after cooking it!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAside from the deliciousness it is also very easy to make.\u0026nbsp; Delicious and easy,\u0026nbsp; not to mention a great air freshener! That is a combination which is pretty hard to beat.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E3 Pints\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector('.print-options').className='print-options show-print-options'\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,'recipe','printWithImage'); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,'recipe','printWithOptions'); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"640\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-9JJyGoF-pWQ\/W50I8PL6QDI\/AAAAAAACETU\/gpNBMMWVcHQoR94z7hqT_q9zJqBT5j6bgCEwYBhgL\/s640\/DSCN1538.JPG\" width=\"606\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nSpiced Pear Chutney\u003C\/h3\u003E\n\u003Cdiv class=\"time\"\u003E\n\u003Cspan class=\"prepTime\" content=\"PT35M\" itemprop=\"prepTime\"\u003Eprep time: 35 mins\u003C\/span\u003E\u003Cspan class=\"cookTime\" content=\"PT1H45M\" itemprop=\"cookTime\"\u003Ecook time: 1 hour and 45 mins\u003C\/span\u003E\u003Cspan class=\"totalTime\" content=\"PT1H80M\" itemprop=\"totalTime\"\u003Etotal time: 1 hours and 80 mins\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nSomething delicious to make with your pear glut.\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeIngredient\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n2 pounds firm pears, peeled, cored and diced\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 pound brown onions, peeled and diced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 fat cloves garlic, peeled and minced\u003C\/div\u003E\n\u003Cdiv\u003E\n150g dried cranberries (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n400g soft light brown sugar (2 cups, packed)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp ground cumin\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp ground coriander\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp cayenne pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n710ml cider vinegar (3 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n160g tomato puree\/paste (5 1\/2 ounces)\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeInstructions\"\u003E\n\u003Cdiv\u003E\nPrepare the pears and onions. Place them into a large deep saucepan.\u0026nbsp; \u003Cbr \/\u003E\nCook over medium heat, stirring occasionally.\u0026nbsp; Add the remaining \u003Cbr \/\u003E\ningredients.\u0026nbsp; Bring to the boil, then reduce to a low simmer.\u0026nbsp; Cook for 1\u003Cbr \/\u003E\n\u0026nbsp;to 1 1\/2 hours until it is the consistency you want, stirring it \u003Cbr \/\u003E\noften.\u0026nbsp; Ladle into hot sterilised pint jars, wipe jar rims, and seal.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; 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top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}.ing-section \u003E br, .recipe-inner .time br{display: none}#recipe .image{text-align:center;margin-bottom:25px}#recipe .image img{max-width:100%}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;margin-bottom:20px}#recipe .time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0}#recipe .summary{margin-bottom:30px}#recipe .summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}#recipe .instructions{margin-top:30px}#recipe .instructions ol{padding-left:39px;margin-top:6px}\u003C\/style\u003E\u003Cscript\u003Efunction printDiv(a, printOption) { if (printOption === 'printWithOptions' || printOption === 'printWithImage') { this.parentElement.className = 'print-options'; } if(this.parentElement.classList.contains('print-options')) { var b = this.parentElement.parentElement.parentElement; } else { var b = this.parentElement.parentElement; } newWin = window.open('', 'printwin'); var c = newWin.document.createElement('style'); c.innerHTML = 'html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info\u003Ediv {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info\u003Ediv p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}.notes{white-space:pre-line;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video {visibility:hidden;display:none}'; 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Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: theenglishkitchen@mail.com\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThanks so much for visiting! Do come again!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-tMz4tG0WIXE\/W5zfedR7d-I\/AAAAAAACESc\/4rw9fXscoMcgus-giwioTlP50r3jdzgjQCEwYBhgL\/s1600\/Marie-Signature-Transparent.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cspan\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003E\u003Cb\u003EFollow\nmy blog with Bloglovin\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2782394751566347537\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html#comment-form","title":"34 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2782394751566347537"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2782394751566347537"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/09\/spiced-pear-chutney.html","title":"Spiced Pear Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-dz78z4FtcY8\/W50I7Q7BV9I\/AAAAAAACETQ\/lko9YUdJoGI5Bb4DTxHb69ayPvurYY49gCEwYBhgL\/s72-c\/Cover%2Bchutney.JPG","height":"72","width":"72"},"thr$total":{"$t":"34"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3512399480915484344"},"published":{"$t":"2017-08-31T04:00:00.001+01:00"},"updated":{"$t":"2022-07-20T18:44:34.762+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chutney"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Beetroot Chutney"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-zLbS5dq67bE\/WZw8aGK_VBI\/AAAAAAABLhQ\/_-cseoO6W1w9OUhV0Pppb39himLhR3VwgCLcBGAs\/s1600\/Cover%252C%2BBeetroot%2BChutney.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1242\" data-original-width=\"1378\" height=\"576\" src=\"https:\/\/4.bp.blogspot.com\/-zLbS5dq67bE\/WZw8aGK_VBI\/AAAAAAABLhQ\/_-cseoO6W1w9OUhV0Pppb39himLhR3VwgCLcBGAs\/w640-h576\/Cover%252C%2BBeetroot%2BChutney.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nI think one of my favourite vegetables has to be beetroot!\u0026nbsp; I just adore it.\u0026nbsp; Steamed, roasted . . . pickled, fried, you name it. Its right there up on the top of my \"Love\" list!\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELast week we were blessed with some fresh beetroot from a friend's garden and I was in beetroot heaven.\u0026nbsp; I used some of it to make a small batch of this Beetroot Chutney!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-cgKet6cLkHA\/WZw8gqYLMrI\/AAAAAAABLhY\/9evPIbQ8VC0xh9JUZ5ClGQtS78njLfefwCLcBGAs\/s1600\/DSCN3748.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1509\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/3.bp.blogspot.com\/-cgKet6cLkHA\/WZw8gqYLMrI\/AAAAAAABLhY\/9evPIbQ8VC0xh9JUZ5ClGQtS78njLfefwCLcBGAs\/w640-h602\/DSCN3748.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nWhen I moved over here to the UK in 2000 I went back to school and learned how to be a Chef at a local college.\u0026nbsp; One of the first things we were taught to do was make chutney.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is something I have never forgotten and which I have used a lot over these past 17 years.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-HLug77s3El4\/WZw8gKREDRI\/AAAAAAABLhU\/6-HkBMPJ9OEez1X1FHF6so0NSYHjNBr0QCLcBGAs\/s1600\/DSCN3749.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1549\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/4.bp.blogspot.com\/-HLug77s3El4\/WZw8gKREDRI\/AAAAAAABLhU\/6-HkBMPJ9OEez1X1FHF6so0NSYHjNBr0QCLcBGAs\/w640-h618\/DSCN3749.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nWe adore chutney in this house. Its so easy to make and goes very well with oodles of things . . .\u0026nbsp; like cheese and crackers for instance . . .\u0026nbsp; or cold meats.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sX1FvYanbAQ\/WZw8kVBLZ4I\/AAAAAAABLhc\/fEuOLSM9cHYIzuI5Jgb6vBARa4GvtOIiwCLcBGAs\/s1600\/DSCN3750.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1418\" data-original-width=\"1600\" height=\"566\" src=\"https:\/\/1.bp.blogspot.com\/-sX1FvYanbAQ\/WZw8kVBLZ4I\/AAAAAAABLhc\/fEuOLSM9cHYIzuI5Jgb6vBARa4GvtOIiwCLcBGAs\/w640-h566\/DSCN3750.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nThe principles of making a chutney are pretty simple.\u0026nbsp; You want a bit of sweet\/sugar, a bit of acid\/vinegar,\u0026nbsp; a bit of heat\/chilies, some spice\/cinnamon, cumin, etc. and fruit\/raisins, etc. . . . and the main ingredient.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhatever it is you are wanting to use, like today's Beetroot, but also you can do it with mango, plums, tomatoes, whatever . . .\u0026nbsp; the world is your oyster when it comes to making chutney!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4vrDaByXshc\/WZw81w9BUyI\/AAAAAAABLhs\/sqI-eeap88MiPCyvymV5yXTvcg00e52VACLcBGAs\/s1600\/DSCN3751.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/4.bp.blogspot.com\/-4vrDaByXshc\/WZw81w9BUyI\/AAAAAAABLhs\/sqI-eeap88MiPCyvymV5yXTvcg00e52VACLcBGAs\/w640-h568\/DSCN3751.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4vrDaByXshc\/WZw81w9BUyI\/AAAAAAABLhs\/sqI-eeap88MiPCyvymV5yXTvcg00e52VACLcBGAs\/s1600\/DSCN3751.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\nRecipes for Eastern \n‘chatneys’ begin to appear in cookbooks such as Eliza Acton’s Modern \nCookery for Private Families in the 19th century.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003ESome were fresh, almost a relish, and others were \npreserved and similar to this beetroot chutney I am showing you today. The older recipes were not as sweet as the ready made chutney's we have become used to in modern times.\u003Cspan\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"copy-paste-block\"\u003E\n\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-yrZx2IzJSkg\/WZw8oBE8aAI\/AAAAAAABLhg\/TE6SkllCKTAOg8MAAJnzA01LHz1Ho4wzACLcBGAs\/s1600\/DSCN3752.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1585\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-yrZx2IzJSkg\/WZw8oBE8aAI\/AAAAAAABLhg\/TE6SkllCKTAOg8MAAJnzA01LHz1Ho4wzACLcBGAs\/w632-h640\/DSCN3752.JPG\" title=\"Beetroot Chutney\" width=\"632\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI kind of winged this when I was making it, hearkening back to what I was taught in my chef's course and this is what I came up with.\u0026nbsp; We were both really pleased with the results.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;What you see here is the bit that didn't fit into the jars. It is delicious. I could eat it simply with a spoon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Adc1XttO1OE\/WZw80i4E6gI\/AAAAAAABLhk\/DmirIl7QUZsB9a8UU_Vi7EcbQDzct2i9ACLcBGAs\/s1600\/DSCN3753.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1597\" data-original-width=\"1600\" height=\"638\" src=\"https:\/\/4.bp.blogspot.com\/-Adc1XttO1OE\/WZw80i4E6gI\/AAAAAAABLhk\/DmirIl7QUZsB9a8UU_Vi7EcbQDzct2i9ACLcBGAs\/w640-h638\/DSCN3753.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Beetroot Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 2 to 3 small jars\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beetroot-chutney-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThis is delicious.\u0026nbsp; You can vary the strength of the heat by upping or reducing the amount of crushed chilies.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n500g beetroot (about 1 1\/4 pounds)\u003C\/div\u003E\n500g red onions (about 1 1\/4 pounds)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 clove of garlic, bruised\u003C\/div\u003E\nsplash of olive oil\u003C\/div\u003E\n50g demerara sugar (1\/4 cup, turbinado)\u003C\/div\u003E\n1 TBS honey\u003C\/div\u003E\n1 TBS freshly grated gingeroot\u003C\/div\u003E\n5 whole cloves\u003C\/div\u003E\n5 whole peppercorns\u003C\/div\u003E\n1 broken cinnamon stick\u003C\/div\u003E\n150ml cider vinegar (2\/3 cup)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\npinch hot chili flakes\u003C\/div\u003E\na handful of mixed dried fruit (sultanas, currants, candied peel)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-C0TRL8kO-5g\/WZw809J8AGI\/AAAAAAABLho\/ldpoEDkrifMY9EQSLsmPWLLQBr_2aeYmwCLcBGAs\/s1600\/DSCN3755.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1584\" data-original-width=\"1600\" height=\"632\" src=\"https:\/\/4.bp.blogspot.com\/-C0TRL8kO-5g\/WZw809J8AGI\/AAAAAAABLho\/ldpoEDkrifMY9EQSLsmPWLLQBr_2aeYmwCLcBGAs\/w640-h632\/DSCN3755.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nPeel\n and chop your beetroot and onion.\u0026nbsp; Heat a splash of olive oil in a \nlarge saucepan.\u0026nbsp; Add the beetroot and the onions.\u0026nbsp; Cook over low heat \nand sweat for about 15 minutes, taking care not to let it brown or burn,\n you just want it to have begun softening.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAdd the remaining \ningredients.\u0026nbsp; Bring to the boil, then reduce to a very slow simmer.\u0026nbsp; \nCook, stirring occasionally, over very low heat for about 45 minutes \nuntil thick and chutneyish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you think it is going too dry before it \nis done you can add a splash of vinegar to keep it looking glossy and \nmoist.\u0026nbsp; When it is done, spoon into 3 hot sterilized jars and seal \nimmediately while still hot.\u0026nbsp; Store in a cool dark place.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-KcFVUEMmisE\/WZw83RvtsKI\/AAAAAAABLh0\/98bls2GRbAArFBz4usXFA05GvYkI5DOuQCLcBGAs\/s1600\/DSCN3760.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1549\" data-original-width=\"1527\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-KcFVUEMmisE\/WZw83RvtsKI\/AAAAAAABLh0\/98bls2GRbAArFBz4usXFA05GvYkI5DOuQCLcBGAs\/w630-h640\/DSCN3760.JPG\" title=\"Beetroot Chutney\" width=\"630\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u0026nbsp;I have decided that beetroot is not the most photogenic crayon in the box, but what the hey.\u0026nbsp; Taste counts for a lot and this chutney is most delicious!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3512399480915484344\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3512399480915484344"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3512399480915484344"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html","title":"Beetroot Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-zLbS5dq67bE\/WZw8aGK_VBI\/AAAAAAABLhQ\/_-cseoO6W1w9OUhV0Pppb39himLhR3VwgCLcBGAs\/s72-w640-h576-c\/Cover%252C%2BBeetroot%2BChutney.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4302276319952359894"},"published":{"$t":"2016-08-01T04:00:00.000+01:00"},"updated":{"$t":"2016-08-01T04:00:10.224+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Same Day Summer Pickles"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Best 1_zpsnybxqjb5.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/Best%201_zpsnybxqjb5.jpg\" width=\"310\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBack in my younger years when my children were growing up I used to make a ton of pickles every year to satisfy the family.\u0026nbsp; I used to can about 52 quarts of Dill Pickles a year alone, along with pickled beets, relishes, chows, chutneys etc.\u0026nbsp; And jams and jellies too.\u0026nbsp; It all got eaten.\u0026nbsp; It's not practical anymore for me to do any of that stuff with just the two of us in the house.\u0026nbsp; It would never ever get eaten.\u0026nbsp;\u0026nbsp; i get a magazine every couple of month from the heart association and there are always some recipes in it that are quite healthy. These pickles came from the latest issue.\u0026nbsp; They are more\u0026nbsp; like small pickled vegetable salads, feeding just two people, but they're great!\u0026nbsp; There are four different versions!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo cabbage and fennel_zpssdmoatkc.jpg\" border=\"0\" height=\"265\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/cabbage%20and%20fennel_zpssdmoatkc.jpg\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCabbage and Fennel . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo carrot_zps0icrtfke.jpg\" border=\"0\" height=\"320\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/carrot_zps0icrtfke.jpg\" width=\"313\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCarrot and Radish\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo beetroot_zpsj74jdxu4.jpg\" border=\"0\" height=\"320\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/beetroot_zpsj74jdxu4.jpg\" width=\"296\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeetroot and Horseradish . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8172_zpszjopjggm.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8172_zpszjopjggm.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCucumber and Dill . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEach one colourful, crisp, delicious and healthy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8174_zpsf3psjwkk.jpg\" border=\"0\" height=\"381\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8174_zpsf3psjwkk.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPerfect for a salad buffet.\u0026nbsp; They do only make 2 servings a piece, but could very easily be multiplied up to serve more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8175_zpsqbejcnuo.jpg\" border=\"0\" height=\"384\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8175_zpsqbejcnuo.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou make a simple seasoned vinegar and then add different things depending on the version you are making.\u0026nbsp; I did the cucumber and dill version and it was fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8176_zpsadbhr5jh.jpg\" border=\"0\" height=\"392\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8176_zpsadbhr5jh.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are fantastic with grilled meats, on burgers and sandwiches, on a salad plate with perhaps some cottage chees, etc.\u0026nbsp;\u0026nbsp; Quick, simple, delicious\u003Ci\u003E and\u003C\/i\u003E healthy!! Works for me!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN8178_zpseei8hzc9.jpg\" border=\"0\" height=\"363\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8178_zpseei8hzc9.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Same Day Summer Pickles*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/summer-pickles\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n super simple meal accompaniment for the summer which makes great use of\n the fresh summer produce.\u0026nbsp; There are 4 versions, each pickle serving \ntwo.\u0026nbsp; Heart healthy and delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the seasoned vinegar:\u003C\/b\u003E\u003C\/div\u003E\n4 tsp cider or white wine vinegar\u003C\/div\u003E\n1\/4 tsp granulated sugar\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n\u003Cb\u003EFor the Cucumber and Dill:\u003C\/b\u003E\u003C\/div\u003E\n115g (4 ounces) cucumber, very thinly sliced\u003C\/div\u003E\n1 shallot, peeled and very thinly sliced\u003C\/div\u003E\n1\/2 tsp mustard seeds\u003C\/div\u003E\n1 TBS chopped fresh dill\u003C\/div\u003E\n\u003Cb\u003EFor the Beetroot and Horseradish:\u003C\/b\u003E\u003C\/div\u003E\n1\/2 pound cooked beetroot, peeled and cut into thin sticks\u003C\/div\u003E\n1\/2 tsp grated fresh horseradish\u003C\/div\u003E\n2 tsp chopped fresh dill \u003C\/div\u003E\n\u003Cb\u003ECabbage and Fennel:\u003C\/b\u003E\u003C\/div\u003E\n115g (4 ounces) firm cabbage, thinly shredded\u003C\/div\u003E\n55g (2 ounces) fennel, thinly sliced\u003C\/div\u003E\n1\/4 tsp fennel seeds\u003C\/div\u003E\n1 TBS chopped fresh coriander\u003C\/div\u003E\n\u003Cb\u003ECarrot and Radish:\u003C\/b\u003E\u003C\/div\u003E\n115 (4 oz) carrot, peeled and then thinly sliced using a vegetable peeler, into long thin strips\u003C\/div\u003E\n4 radishes, thinly sliced\u003C\/div\u003E\n1\/2 small red onion, peeled and thinly sliced\u003C\/div\u003E\n1 TBS chopped fresh parsley, chives or basil\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMix\n the vinegar ingredients together to combine.\u0026nbsp; Toss together the \ningedients for each pickle with one quanitity of seasoned vinegar.\u0026nbsp; Eat \nstraight away, or cover and keep in the refrigerator until ready to use,\n leaving out at room temperature for 10 minutes, prior to eating.\u0026nbsp; Best \neaten on the day of preparation.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - Why not make a variety of these.\u0026nbsp; They are great on salads, in sandwiches, burgers, etc.\u0026nbsp; Add some colour and crunch!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8177_zps4khxs1qd.jpg\" border=\"0\" height=\"264\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8177_zps4khxs1qd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you'll give them a go!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4302276319952359894\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/same-day-summer-pickles.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4302276319952359894"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4302276319952359894"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/same-day-summer-pickles.html","title":"Same Day Summer Pickles"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8658945135713279853"},"published":{"$t":"2016-06-23T04:00:00.000+01:00"},"updated":{"$t":"2016-06-23T09:54:19.685+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Kimchi Mac and Cheese"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_4970_zpsde8cc98d.jpg\" border=\"0\" height=\"368\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4970_zpsde8cc98d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent a jar of Yutaka Korean Kimchi to try and I decided to put it to good use in a recipe for Kimchi Mac and Cheese that I had saved some time back.\u0026nbsp; It sounded delicious at the time and I thought it would be a great way to showcase this great product.\u0026nbsp; I was not wrong!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_4972_zps5ddc607c.jpg\" border=\"0\" height=\"346\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4972_zps5ddc607c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just adore mac and cheese.\u0026nbsp;\u0026nbsp; I don't think I have ever met a mac and cheese that I didn't like and that includes this version!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4973_zps318ea8e2.jpg\" border=\"0\" height=\"358\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4973_zps318ea8e2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts rich and indulgent . . .\u0026nbsp; and has a most delicious snap to it!\u0026nbsp; Its not your Mother's Mac and Cheese for sure!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4975_zpsbb71f3fb.jpg\" border=\"0\" height=\"362\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4975_zpsbb71f3fb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe both really enjoyed it and its something that I would make again, and again, and again.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4976_zps3450cb2f.jpg\" border=\"0\" height=\"371\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4976_zps3450cb2f.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have discovered that if its spicy, Todd loves it . . .\u0026nbsp; pasta or no.\u0026nbsp; Its only taken me sixteen years to figure this out.\u0026nbsp;\u0026nbsp; ♥\u0026nbsp; Who knew?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4977_zpsd022b58d.jpg\" border=\"0\" height=\"367\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4977_zpsd022b58d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Kimchi Mac and Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/kimchi-mac-and-cheese\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis ain't your mama's mac and cheese!\u0026nbsp; Decadent and filled with flavour and snap!\u0026nbsp; Give it a go!\u0026nbsp; You'll love it!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n225g dried tubular pasta ( 8 ounces) (Penne, Macaroni, etc.)\u003C\/div\u003E\n115g grated gruyere cheese (1 cup)\u003C\/div\u003E\n115g grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n2 TBS flour\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n410ml of warmed whole milk (1 3\/4 cups)\u003C\/div\u003E\n1 tsp dried mustard powder\u003C\/div\u003E\n120ml of liquid drained from the Kimchi (1\/2 cup)\u003C\/div\u003E\n75g of finely chopped Kimchi (1\/4 cup)\u003C\/div\u003E\nButtered cracker crumbs to top\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook your pasta according to the package directions.\u0026nbsp; Drain well, rinse and then drain again.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a saucepan until it begins to foam.\u0026nbsp;\u0026nbsp; Whisk in the flour \nand dry mustard and cook for one minute.\u0026nbsp; Slowly whisk in the warm milk \nand drained kimchi liquid.\u0026nbsp; Cook, stirring constantly, over medium heat \nuntil the\u0026nbsp; mixture comes to the boil and thickens.\u0026nbsp; Stir in both \ncheeses, stirring until the cheeses have melted and completely been \nincorporated.\u0026nbsp; Stir in the chopped Kimchi.\u0026nbsp; Fold in the cooked pasta.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter\n a 2 litre\/quart baking casserole.\u0026nbsp; Pour the pasta mixture into the dish\n and smooth over the top.\u0026nbsp; Sprinkle with the buttered cracker crumbs.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Bake the casserole in the heated \noven for 25 minutes, uncovered, until bubbling and golden brown.\u0026nbsp; Allow \nto stand for 10 minutes prior to eating.\u0026nbsp; Serve warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7485_zpsjplpe9ig.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7485_zpsjplpe9ig.jpg\" width=\"346\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Kimchi I used for this dish was \u003Ca href=\"http:\/\/www.yutaka.co\/en\/products\/products\/88\/100-natural-traditional-korean-kimchi-215g\" target=\"_blank\"\u003E\u003Cb\u003EYutaka Korean Kimchi\u003C\/b\u003E\u003C\/a\u003E.  Kimchi is cabbage fermented with spices and has been a staple food in Korea since the 7th century. Until now, it has only been available in the UK via specialist shops. Japanese food company Yutaka, who create authentic and wholesome Asian ingredients, have now launched it nationwide.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKimchi has long been recognised as a super food in the Far East and was recently ranked as one of the world’s five healthiest foods.\u0026nbsp; Packed with fibre, vitamins and minerals it contains\u0026nbsp; a wealth of anti-oxidants and is bursting with flavonoids and probiotics, which help to slow down aging, maintain healthy levels of cholesterol and strengthen the immune system.\u0026nbsp; Low in calories and with barely a trace of fat, what's not to like!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Yutaka Kimchi is 100% natural and is made from fermented cabbage with chilli, garlic, radish, carrot, salt and ginger. It makes a great side dish and can be eaten with salads and\u0026nbsp; barbecue food as well as alongside traditional rice and noodle dishes.\u0026nbsp;\u0026nbsp; And as you can see here today,\u0026nbsp; you can also cook with it.\u0026nbsp; Its a very versatile ingredient and very tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is available nationwide at Sainsbury's from the\u0026nbsp; month of June with an RRP of between £3 and £4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to the people at Yutaka for providing me with a jar of this product to try out.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - although I was provided with free product for testing,\u0026nbsp; I was not required to write a positive review.\u0026nbsp; Any and all opinions are entirely my own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8658945135713279853\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/06\/kimchi-mac-and-cheese.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8658945135713279853"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8658945135713279853"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/06\/kimchi-mac-and-cheese.html","title":"Kimchi Mac and Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3559160408401423547"},"published":{"$t":"2015-09-03T04:00:00.000+01:00"},"updated":{"$t":"2015-09-03T07:29:04.221+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Butchers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chadwicks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Snappy Dog and Burger Relish and NYC Onions"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2815_zpsz8g3b6p5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2815_zpsz8g3b6p5.jpg\" height=\"240\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLast week we had the Elders over for supper one night. I wanted to do them a real treat and so I decided that I would do them a BBQ Supper. \u0026nbsp; I had just gotten a lovely BBQ pack from \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwick's Butchers \u003C\/b\u003E\u003C\/a\u003Eand so it was the perfect opportunity to try out some different meats and to treat the lads.\u0026nbsp; I only did hot dogs and burgers and so I also created some delicious toppings to have with them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-zqBI_DKOO48\/Veca_fKULzI\/AAAAAAAAJXI\/HFpZjJ5zXpY\/s1600\/Chadwicks.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"266\" src=\"http:\/\/2.bp.blogspot.com\/-zqBI_DKOO48\/Veca_fKULzI\/AAAAAAAAJXI\/HFpZjJ5zXpY\/s400\/Chadwicks.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwicks Family Butchers\u003C\/b\u003E\u003C\/a\u003E is one of the best butchers in London and also operate an online Butcher's Shop where you can order quality organic meat products, for pick up in London, or delivery nationwide.\u0026nbsp; All the Beef, Pork, lamb, chicken and game is hand selected so you can be sure that what you are receiving is of the best quality as well as being organic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2811_zps7rqvhf3x.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2811_zps7rqvhf3x.jpg\" height=\"300\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey sent me quite an extensive pack to try out so I will be reporting my findings on their products over several days. \u0026nbsp;\u0026nbsp; This time it is their \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/product\/gourmet-beef-burgers-sun-dried-tomato\/\" target=\"_blank\"\u003E\u003Cb\u003EGourmet Beef Burgers\u003C\/b\u003E\u003C\/a\u003E and their \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/product\/8-posh-dog-pork-sausage\/\" target=\"_blank\"\u003E\u003Cb\u003EPosh Dogs\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTheir Gourmet Beef Burgers weigh in at a hefty 175g a piece and are made with Rare breed pure Hereford beef rib eye steak and beef skirt steak. They have a 15% fat content and contain sea salt, white pepper, coriander, onion and a little garlic.\u0026nbsp; They are also gluten free and hand made and won Britain's best burger in 2015.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTheir Posh Dogs are a handmade free range pork sausage, made using natural skins with 80% lean pork and 20% pork fat.\u0026nbsp;\u0026nbsp; They add 5% rusk, spices, fresh herbs, white and black peppers and a mix of salts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe were in for a real treat! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2846_zpsqzcdlt0s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2846_zpsqzcdlt0s.jpg\" height=\"379\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWow, that was one great burger. \u0026nbsp; They were meaty and well flavoured.\u0026nbsp; They were also huge. \u0026nbsp; The Missionaries gave them two thumbs up . . .\u0026nbsp; the dogs were a pleasant surprise for me.\u0026nbsp; I was expecting something like a sausage, but they were more like the gourmet hotdogs I was used to buying back in Canada. \u0026nbsp; These burgers and dogs were delicious all on their own, but tucked into buns with my gourmet toppings, they were fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2849_zpslrevhbyh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2849_zpslrevhbyh.jpg\" height=\"248\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nElder Singsam took a photo of them just before he slathered them with toppings and tucked in!\u0026nbsp; They went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese New York City Onions were fabulous on both the burgers and dogs.\u0026nbsp;\u0026nbsp; I hear that these are very popular in New York.\u0026nbsp; They are lightly spiced and well flavoured.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2816_zpse9q2aqol.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2816_zpse9q2aqol.jpg\" height=\"361\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*NYC Onions for Dogs and Burgers*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 2 cups\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/new-york-style-onions-for-on-burgers-and-dogs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese\n are fabulous on either hot dogs or burgers.\u0026nbsp; They are a bit spicy and \nslightly sweet.\u0026nbsp; Store any leftovers in the refrigerator.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS light olive oil\u003C\/div\u003E\n6 medium onions, peeled, cut in half lengthwise and then sliced thickly\u003C\/div\u003E\n2 TBS tomato puree (tomato paste)\u003C\/div\u003E\n1\/4 tsp cayenne pepper\u003C\/div\u003E\npinch of ground cinnamon\u003C\/div\u003E\nsalt to taste\u003C\/div\u003E\nwater as needed\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a large non-stick skillet.\u0026nbsp; Add the onions and cook, \nstirring occasionally, until they begin to become translucent, about \nfive minutes or so.\u0026nbsp;\u0026nbsp; Add the tomato paste, cayenne and cinnamon.\u0026nbsp;\u0026nbsp; Add \nwater as needed to keep the tomato paste from making the mixture too \nthick and to prevent catching on the bottom.\u0026nbsp; Cook, stirring \noccasionally and adding water as needed, for an additional 15 minutes or\n so, until the onions are very soft.\u0026nbsp;\u0026nbsp; Place into a bowl for spooning \nout onto your favourite dogs and burgers.\u0026nbsp; Store any leftovers in the \nrefrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN28151_zpse9avh1ci.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN28151_zpse9avh1ci.jpg\" height=\"240\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;The snappy Dog and Burger Relish was also popular and went well with both the burgers and dogs.\u0026nbsp; Savoury, spicy and just a tiny bit sweet, it added a bit of crunch and colour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2817_zpscux0bjs9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2817_zpscux0bjs9.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Snappy Dog and Burger Relish*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 1 cup\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/snappy-dog-and-burger-relish\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a beautiful mix of textures and flavours meant to enhance an already\n good burger or dog.\u0026nbsp; It has a bit of a snap, but not so much that it \nhurts.\u0026nbsp; You can of course increase this effect if you wish\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n10 cherry tomatoes, chopped\u003C\/div\u003E\n(I used a mix of red and yellow)\u003C\/div\u003E\n1\/2 medium red onion, peeled and minced finely\u003C\/div\u003E\n2 pickled jalapeno slices, seeded and finely chopped\u003C\/div\u003E\n(you can add more if you like)\u003C\/div\u003E\n4 peppadew mild sweet pickled peppers, finely chopped\u003C\/div\u003E\na handful of pitted dry cured black olives, finely chopped (about 10)\u003C\/div\u003E\na handful of pitted cured green olives, finely chopped (about 10)\u003C\/div\u003E\n1 TBS grainy Dijon mustard\u003C\/div\u003E\n1 tsp yellow mustard (mild american style)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine all ingredients in a bowl, mixing together well.\u0026nbsp; Cover and chill for several hours before using.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2820_zpsz8trhnkt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2820_zpsz8trhnkt.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also served some of my delicious homemade Sweet Chili Chutney. \u0026nbsp;\u0026nbsp; This is sweet, smokey and packs a tiny wallop. \u0026nbsp; We quite like it.\u0026nbsp; This makes quite a bit more than the relish and onions, so you will want to process jars of it in a boiling\u0026nbsp; water bath for ten minutes for longer storage.\u0026nbsp; It makes a lovely Christmas gift when presented in a gift box along with\u0026nbsp; a nice cheese and a crusty loaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2821_zpszxxwerhs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2821_zpszxxwerhs.jpg\" height=\"400\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sweet\u0026nbsp; Chili Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 1 1\/2 Kilos, or 3 1\/2 pounds\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tomato-and-chili-chutney\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nSweet\n with a bit of a snap.\u0026nbsp; You can control this of course by the amount of \nred chillies you choose to use.\u0026nbsp; This also makes a nice gift.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS Olive Oil\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large sweet onions, peeled and diced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 1\/4 pounds of baby plum tomatoes, blanched, peeled and halved\u003C\/div\u003E\n\u003Cdiv\u003E\n2 1\/4 pounds of cooking apples, cored and roughly chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp sweet smoked paprika\u003C\/div\u003E\n\u003Cdiv\u003E\n3 red chillies, finely chopped (leave the seeds in if you want it spicier)\u003C\/div\u003E\n\u003Cdiv\u003E\n200g of light muscovado sugar (1 cup packed, soft light brown sugar)\u003C\/div\u003E\n\u003Cdiv\u003E\n350 ml cider vinegar (scant 1 1\/3 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS tomato puree (tomato paste)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp sea salt flakes\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n the oil in a large, heavy-based pan \nor preserving pan. Add the onions and cook gently over a medium heat \nwith the sea salt for about 10 mins, until golden.\u0026nbsp; Add the baby plum \ntomatoes, chopped \napples, paprika and chilli, and cook for about 5 minutes, until the \ntomatoes have begun to break down.\u0026nbsp; Stir in sugar, vinegar and tomato \npuree. \nBring the mixtutre to the boil and then reduce to a simmer for 25-30 \nmins, cooking until thick.\u0026nbsp; Stir occasionally to prevent the mixture \nfrom catching on the bottom. Spoon into hot, sterilised jars. Cool,\n before securing with lids.\u0026nbsp; Store in the refrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say overall I was really impressed with the delivery service from \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/products-page\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwicks\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; Everything arrived promptly, well packaged and properly chilled.\u0026nbsp; I would not hesitate to use them again.\u0026nbsp; They carry a wide variety of meat products from\u0026nbsp; from bacon to haggis and everything in between.\u0026nbsp; Turkey's,\u0026nbsp; Chickens and Chicken burgers, Lamb, a wide variety of Sausages, Beef, hams, Pork, Cheeses, etc.\u0026nbsp;\u0026nbsp; I don't know what they don't have.\u0026nbsp;\u0026nbsp; They also offer different hampers, including BBQ packs, Cheese Boards, Breakfast Packs, Christmas Hampers and a whole lot more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStay tuned to see what I cooked up next!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3559160408401423547\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/snappy-dog-and-burger-relish-and-nyc.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3559160408401423547"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3559160408401423547"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/snappy-dog-and-burger-relish-and-nyc.html","title":"Snappy Dog and Burger Relish and NYC Onions"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-zqBI_DKOO48\/Veca_fKULzI\/AAAAAAAAJXI\/HFpZjJ5zXpY\/s72-c\/Chadwicks.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1791339589261979769"},"published":{"$t":"2015-07-28T04:00:00.000+01:00"},"updated":{"$t":"2015-07-28T04:00:01.366+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Fire and Ice Pickled Beetroot"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2438_zpsihgxgbct.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2438_zpsihgxgbct.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wish I had a pound for every jar of pickled beetroot (beets) that I put up when my family was growing up. \u0026nbsp; I'd be a very rich woman.\u0026nbsp; I used to put up tons of fruits and vegetables every year . . .\u0026nbsp; jams and jellies, pickles and relishes . . .\u0026nbsp; chutneys and fruit butters. \u0026nbsp; Dill pickles were always a favourite along with green tomato chow . . .\u0026nbsp; but I don't mind admitting my favourite of it all were the pickled beetroot.\u0026nbsp; I LOVE PICKLED BEETROOT!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN24381_zpsrqs5vsw4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN24381_zpsrqs5vsw4.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course with there just being two of us in the house now, its just not practical these days to do all that preserving, but I do get a hankering from time to time for some home pickled beetroot.\u0026nbsp;\u0026nbsp; Oh, I know I can buy it in the shops . . .\u0026nbsp; but it's just not the same.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2439_zpskekxvt7v.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2439_zpskekxvt7v.jpg\" height=\"400\" width=\"318\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love, LOVE this recipe because you end up with just one jar of lovely pickled beets . . .\u0026nbsp; and you start off by roasting them. \u0026nbsp; Did you know\u0026nbsp; that roasting beetroot enhances this lovely vegetables natural sweetness?\u0026nbsp; It does . . .\u0026nbsp; I love roasted beetroot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2440_zpsqgz99mlv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2440_zpsqgz99mlv.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe brine for these is a simple one\u0026nbsp; . . .\u0026nbsp; red wine vinegar, sugar and water flavoured with salt, cinnamon, cloves, peppercorns, star anise and a goodly pinch of crushed red chillies . . .\u0026nbsp; depending on how much fire you want in your ice. \u0026nbsp; I prefer less, but if you like spicy things you can certainly add more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2441_zpsfcvmsqye.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2441_zpsfcvmsqye.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeautiful on their own with grilled meats and fish\u0026nbsp; . . .\u0026nbsp; or in sandwiches, or\u0026nbsp; (my personal favourite) in lovely salads with goats cheese and plenty of salad greens!\u0026nbsp; Mmmmm . . .\u0026nbsp; so good. \u0026nbsp; I just adore these.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2443_zpsxns0zz5a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2443_zpsxns0zz5a.jpg\" height=\"400\" width=\"390\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Fire and Ice Roasted Pickled Beetroot*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one pint jar\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fire-and-ice-roasted-pickled-beetroot\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese\n are a delicious mix of sweet, sour and hot.\u0026nbsp; You can control the heat \nby the amount of chili flakes you add.\u0026nbsp; These need to pickle in the \nrefrigerator for 3 to 5 days before using.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n6 medium beetroot\u003C\/div\u003E\n225ml of good quality red wine vinegar\u003C\/div\u003E\n120g of golden caster sugar\u003C\/div\u003E\n1 1\/2 tsp coarse salt\u003C\/div\u003E\n225ml of water\u003C\/div\u003E\n6 to 8 whole cloves\u003C\/div\u003E\n5 whole peppercorns\u003C\/div\u003E\n2 pieces of star anise\u003C\/div\u003E\n1 cinnamon stick broken in half\u003C\/div\u003E\n1 nice pinch of chili flakes\u0026nbsp; (according to your taste)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2445_zpsdrzwglys.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2445_zpsdrzwglys.jpg\" height=\"264\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Take two large pieces of \naluminium foil.\u0026nbsp; Place them crosswise to each other.\u0026nbsp; Place the \nbeetroots in the centre and bring up the edges around to enclose the \nbeetroots.\u0026nbsp; Squeeze tightly shut.\u0026nbsp; Place them into the preheated oven \nand roast them for 50 to 60 minutes until tender.\u0026nbsp; Remove from the oven,\n unwrap and allow to cool until you can handle them comfortably.\u0026nbsp; Peel \nthem and cut into wedges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the beetroot wedges, \ncloves, star anise and cinnamon stick into a clean lidded one pint jar \nwith a lid.\u0026nbsp;\u0026nbsp; Measure the vinegar, water, sugar, salt and chili flakes \ninto a saucepan.\u0026nbsp; Bring to the boil.\u0026nbsp; Pour over the beetroots in the \njar. Screw on the lid.\u0026nbsp;\u0026nbsp; Allow to come to room temperature and then \nrefrigerate for 3 to 5 days before using.\u0026nbsp;\u0026nbsp; Delicious."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1791339589261979769\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/fire-and-ice-pickled-beetroot.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1791339589261979769"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1791339589261979769"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/fire-and-ice-pickled-beetroot.html","title":"Fire and Ice Pickled Beetroot"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6188942332029650852"},"published":{"$t":"2013-07-26T04:00:00.001+01:00"},"updated":{"$t":"2022-11-27T11:45:43.198+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Slow Braised Brisket Sandwich, with quick pickled onions"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"568\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7639_zpsfde1b884.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThey had beef brisket on special offer the other day I was in the shops.\u0026nbsp; I couldn't resist picking up a piece, even though it's been quite hot this week.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI thought if all else failed, I could cook it in the slow cooker.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7637_zps3bae0ae9.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"614\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI had in mind to make these tasty slow braised brisket sandwiches which we like.\u0026nbsp;\u0026nbsp; The meat is a real doddle to cook.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou simply put it into a small covered roasting tin with some stock, balsamic vinegar, onions, garlic and a few herbs . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7640_zps9b3b84c4.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoasted on high for an hour . . . to really get it going . . . and then you turn it down real low and let it cook . . . slowly . . . until the meat is fork tender . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7642_zps55f45a67.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThis is a really delicious way to do beef brisket.\u0026nbsp; It's juicy and tender and beautiful served, coarsely shredded on warmed crisp baguettes . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7643_zps767d0681.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nYou spread the baguettes first with some delicious Garlic Horseradish Mayo, which you make yourself.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou top the meat with quick pickled onions, which you also make yourself.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"560\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7644_zpsc339a490.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nAltogether these ingredients make one of the most delicious and easiest sandwiches you could ever want to eat.\u0026nbsp; A real man and family pleaser!!\u0026nbsp; If it's too hot to have the oven on, you can do them in the slow cooker.\u0026nbsp; Just increase the times accordingly.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou will need at least 6 to 8 hours to do the meat on medium to low.\u0026nbsp; Just cook on high for the first hour to get it going really well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI guarantee if you make these for your family they are sure to become a much requested family favourite!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"587\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7636_zps36bd5ee7.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Slow Braised Brisket Sandwiches*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Ci\u003Ewith quick pickled onions\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/slow-braised-brisket-sarnies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nTender\n and moist brisket sandwiches served on fresh baguettes with a \nHorseradish and Garlic Mayo and Quick Pickled Onion garnish.\u0026nbsp; \nDelicious!\u0026nbsp; It's the meal that basically cooks itself!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the meat:\u003C\/div\u003E\n1.5 kg rolled beef brisket\u003C\/div\u003E\n(Unroll and trim off most of the fat if you can)\u003C\/div\u003E\n2 red onions, peeled and coarsely chopped\u003C\/div\u003E\n1 banana shallot, peeled and coarsely chopped\u003C\/div\u003E\n3 cloves of garlic, peeled and coarsely chopped\u003C\/div\u003E\n125ml of good quality Balsamic vinegar (1\/2 cup)\u003C\/div\u003E\n500ml of beef stock (2 cups)\u003C\/div\u003E\n1 TBS brown sugar, packed\u003C\/div\u003E\nfine sea salt to taste\u003C\/div\u003E\n1 tsp dried rosemary\u003C\/div\u003E\n1 bay leaf, broken in two\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Quick Pickled Onions:\u003C\/div\u003E\n2 red onions, peeled and thinly sliced\u003C\/div\u003E\n125ml of white balsamic vinegar (1\/2 cup)\u003C\/div\u003E\n2 tsp caster sugar\u003C\/div\u003E\n1 tsp fine sea salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Horseradish and Garlic Mayo:\u003C\/div\u003E\n2 TBS creamed horseradish\u003C\/div\u003E\n4 TBS garlic mayo\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo serve:\u003C\/div\u003E\nfresh crisp baguettes or ciabatta rolls, warmed\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the onions, shallots and garlic into the bottom of a small roasting tin\n which has a tight lid.\u0026nbsp; Place the un-rolled and trimmed brisket on \ntop.\u0026nbsp; Whisk together the stock, vinegar, sugar, salt, and rosemary.\u0026nbsp; \nPour this into the roaster.\u0026nbsp; Tuck in the broken bay leaf.\u0026nbsp; Cover tightly\n and roast in the heated oven for 1 hour.\u0026nbsp;\u0026nbsp; At the end of that time, \nreduce the heat to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Continue to cook the \nbrisket for an additional 3 to 4 hours until the beef is fork tender.\u0026nbsp;\u0026nbsp; \nRemove from the oven, but don't turn the oven off.\u003C\/div\u003E\n\u003Cdiv\u003E\nRemove\n the brisket to a plate and coarsely shred it with two forks.\u0026nbsp; Gently \nfold this, along with any juices back into the oven gravy.\u0026nbsp; Cover again \nand bang it back into the oven for an additional 30 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the ingredients for the mayo and set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat\n the vinegar for the pickle in the microwave for about 45 seconds.\u0026nbsp; \nWhisk in the sugar and salt.\u0026nbsp; Stir in the onions and give them a good \ncoating.\u0026nbsp;\u0026nbsp; Allow to stand for five minutes, giving them an occasional \nswish with a fork.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo serve, cut the baguettes in half\n lengthwise.\u0026nbsp;\u0026nbsp; Spread with some of the mayo and top with a generous \namount of the shredded beef and some of the pickled onions.\u0026nbsp; Serve \nimmediately.\u0026nbsp; We like to have coleslaw with this, but fill your boots \nand have whatever you want with it.\u0026nbsp; Todd likes his on a Baguette, but I\n prefer mine on a Ciabatta.\u0026nbsp;\u0026nbsp; It's all a matter of taste and texture!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"550\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7647_zps3ec4b427.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6188942332029650852\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/slow-braised-brisket-sarnies-with-quick.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6188942332029650852"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6188942332029650852"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/slow-braised-brisket-sarnies-with-quick.html","title":"Slow Braised Brisket Sandwich, with quick pickled onions"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3931413805926654605"},"published":{"$t":"2012-10-29T04:00:00.000+00:00"},"updated":{"$t":"2012-10-29T04:00:00.047+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"burgers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Thai Turkey Burgers . . . a New Favourite!"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"244\" id=\"il_fi\" src=\"http:\/\/www.foodsubs.com\/Photos\/lemongrass5.jpg\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am a relative newcomer to the delights of Thai food.  I had never eaten it at all until a few summers ago when the Toddster and I went for a meal at a Thai Restaurant in downtown Chester.  I fell in love at first bite.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I just adore Thai flavours!\n\nEspecially Thai Green Curry . . . oh wow.\u0026nbsp; Green chilies, fish sauce, lemon grass . . . lime leaves.\u0026nbsp; Just smelling it starts my taste buds into tingling.\u0026nbsp; I love the stuff!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"283\" id=\"il_fi\" src=\"http:\/\/foodpoisoning.pritzkerlaw.com\/uploads\/image\/ground_turkey_label_example.jpg\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"356\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe all want to be a bit healthier today and using minced turkey instead of beef in your burger is one way of doing that.\u0026nbsp; As you know I am a real fan of British Turkey!\u0026nbsp; It's low in fat, tastes nice, is better for you than eating red meat and is usually a lot cheaper as well, and in these uncertain economic times, that is always a plus. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"396\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16343.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA few months back I developed a\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/04\/buffalo-turkey-burgers.html\" target=\"_blank\"\u003E\u003Cb\u003E Buffalo Turkey Burger \u003C\/b\u003E\u003C\/a\u003Erecipe for the British Turkey Association, which was simply fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15967.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnother favourite of ours are my \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/03\/spicy-turkey-burgers.html\" target=\"_blank\"\u003E\u003Cb\u003ESpicy Turkey Burgers,\u003C\/b\u003E\u003C\/a\u003E which have sort of a Mexican Flair, with real Tex Mex flavors and a guacamole garnish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"352\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2594.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I decided to take the lovely flavors of a Green Thai Curry and put them into a turkey burger and we were both well pleased with the results!!!\u0026nbsp; They were so easy to do to!!\u0026nbsp; All I did\u0026nbsp; was to mix some bottled Thai Green Curry Paste into my turkey mince, shape it into patties and then grill them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2595.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey smelled heavenly when they were grilling too.\u0026nbsp; Todd came downstairs sniffing the air with a smile on his face wanting to know what was for supper!\u003Cbr \/\u003E\nWith a sliced tomato garnish and a few homemade condiments like this\u0026nbsp; delicious lime mayonnaise . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2596.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nand this fabulous homemade cucumber pickle . . . they went down a real treat.\u003Cbr \/\u003E\nWe both thoroughly enjoyed them.\u0026nbsp; In fact Todd loved them \u003Ci\u003Eso\u003C\/i\u003E much he had two of them!\u003Cbr \/\u003E\nThey were moist and juicy with just the right amount of spice for us.\u0026nbsp; Of course you could up the heat by adding a touch more curry paste. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2598.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust look at that juicy burger . . . the colors of the cucumber and tomato setting it off perfectly . . . and that creamy mayonnaise . . . Oh so good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA bit messy to eat . . . but well worth it I'd say!\u0026nbsp; These are a new favourite in this house for sure!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2599.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Thai Turkey Burgers*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/thai-turkey-burgers\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs well as being \nthe simplest to make, these are the tastiest turkey burgers!\u0026nbsp; Delicious \nwith a tangy lime mayo dressing and a lovely cucumber pickle garnish!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500g of ground turkey (about 1 1\/4 pound)\u003Cbr \/\u003E\n(try to use a mix of breast and thigh meat)\u003Cbr \/\u003E\n2 TBS green Thai curry paste\u003Cbr \/\u003E\n(or more depending on how spicy you want them to be)\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Lime Mayo Dressing:\u003Cbr \/\u003E\n145g of good quality mayonnaise\u003Cbr \/\u003E\n(I use Hellman's, low fat works fine)\u003Cbr \/\u003E\nthe finely grated zest of a small lime\u003Cbr \/\u003E\n1 TBS fresh lime juice\u003Cbr \/\u003E\n1\/4 tsp fine sea salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the cucumber pickle\u003Cbr \/\u003E\n1 TBS rice wine vinegar\u003Cbr \/\u003E\npinch of fine sea salt and fine white sugar\u003Cbr \/\u003E\na handful of fresh coriander leaves, coarsely chopped (cilantro)\u003Cbr \/\u003E\n1 small shallot, peeled and very finely sliced\u003Cbr \/\u003E\n1\/2 of a medium sized English Cucumber, very thinly sliced (peel or not as you like)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 ripe tomato sliced\u003Cbr \/\u003E\n4 soft white\u0026nbsp; rolls, split and toasted\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"354\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2603.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the turkey into a bowl.\u0026nbsp; Add the curry paste and about 1\/4 tsp each of \nsalt and pepper.\u0026nbsp; Mix well with your hands to blend.\u0026nbsp; Shape into four \n1\/2 inch thick patties.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the lime mayo, whisk all of the ingredients together in a small bowl until thoroughly combined.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir\n together all of the ingredients for the cucumber pickle in medium bowl.\n Set aside to allow the cucumber to marinate while you cook the burgers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightly\n oil a grill pan, and heat over medium high heat.\u0026nbsp; Add the turkey \nburgers and reduce the heat to medium.\u0026nbsp; Cook over medium heat for \napproximately 6 to 8 minutes per side, until any juices run clear.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightly\n spread both sides of the toasted rolls with the lime mayonnaise.\u0026nbsp; Top \nthe bottom half of each with one cooked burger.\u0026nbsp; Top each burger with a \nslice of tomato and a portion of the cucumber pickle.\u0026nbsp; Place the bun \nhalves on top and serve.\u0026nbsp; We like chips with ours, but you can have \nwhatever you like, potato salad is also nice."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3931413805926654605\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/10\/thai-turkey-burgers-new-favourite.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3931413805926654605"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3931413805926654605"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/10\/thai-turkey-burgers-new-favourite.html","title":"Thai Turkey Burgers . . . a New Favourite!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-239837832901822451"},"published":{"$t":"2012-07-31T04:00:00.004+01:00"},"updated":{"$t":"2020-08-15T11:59:36.339+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chutney"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"}],"title":{"type":"text","$t":"Nigel's Hot and Sweet Plum Chutney"},"content":{"type":"html","$t":"\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8144\/7676789708_eb4e62b6bf_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_936\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI somehow found myself with an abundance of summer plums this week.  I had been sent some in my veggie box three weeks in a row . . . and we just hadn't gotten many eaten, and so I decided that I wanted to use them up pronto, before they went off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7125\/7676787226_fc1e8c3591_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_955\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't feel like making a cake or a crumble . . . although to be sure those are very tasty things indeed.  We have had rather a lot of them lately though . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7133\/7676775336_0deca5e277_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_986\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided instead to make a tasty plum chutney.  I ran across this delicious looking one of Nigel Slater's in book two of his Tender series . . . the fruit volume and so I decided to make that one.  You all know how I feel about Nigel Slater . . . I love his cooking style and ethos . . . he \u003Cspan style=\"font-size: 180%;\"\u003E\u003Ci\u003Eis \u003C\/i\u003E\u003C\/span\u003Emy all time favourite chef\/person!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8014\/7676778666_b94102b6c3_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_980\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHis recipes are never frou frou . . . they always turn out . . . and most importantly they are always delicious!  He cooks the way I like to cook and the way I love to eat.  What more could you ask for???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8432\/7676781502_00216399fb_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_1032\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChutney is one of those things that tastes fabulous right after you cook it . . . and then . . . magically within a few days it starts to taste better and better . . . it becomes positively scrummy, much like a stew and soup tastes infinitely better when ripened so it is with a chutney.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7260\/7676784406_278be29e46_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_970\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe doesn't let us know exactly how much it will really make in his recipe, but I \u003Ci\u003Edid\u003C\/i\u003E get two half litre Kilner Jars of the stuff, and then about 3\/4 of a Bon Maman jar.  Of course I could not resist tucking into the open jar today . . . even though I know it will taste even better in a few days time.  Today it tasted rather jammy, and quite delicious.  It went down well with a buttered piece of  a Polish rye bloomer . . . some thinly sliced roasted ham . . .  and a few shorn slices of a good and strong British Cheddar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7113\/7676764396_2a7cf1f6cf_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_1095\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPerfection.  Now this is good eating.  Simple ingredients.  Not a lot of effort, but maximum flavour.  I can't wait to see how good it is in a few days time!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7123\/7676759188_b96397784f_m.jpg\" height=\"328\" id=\"yui_3_5_0_3_1343658014552_899\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"370\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do so love a simple lunch . . . don't you???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7119\/7676761588_d940dde0d2_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_887\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Nigel's Hot and Sweet Plum Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes several jam jar's worth\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nigel-s-hot-and-sweet-plum-chutney\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis  gets better tasting as days go by.  If you can do it, let it ripen for a  couple of weeks.  You will be rewarded with a real taste treasure.   Perfect to serve with cold meats and cheeses.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n750g of plums (about 1 1\/2 pounds)\u003Cbr \/\u003E\n350g of onions (about 3\/4 pound)\u003Cbr \/\u003E\n125g of raisins (about 3\/4 cup)\u003Cbr \/\u003E\n250g of  light muscovado sugar (1 1\/4 cups)\u003Cbr \/\u003E\n1\/2 tsp of crushed dried chillies\u003Cbr \/\u003E\n2 tsp yellow mustard seeds\u003Cbr \/\u003E\n150ml of apple cider vinegar (5 1\/2 fluid ounces)\u003Cbr \/\u003E\n150ml of malt vinegar (5 1\/2 fluid ounces)\u003Cbr \/\u003E\na cinnamon stick broken in two\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHalve  the plums, discarding the stones.  Peel and roughly chop the onions.   Put the fruit and the onions into a large heavy bottomed saucepan.  Add  the remaining ingredients.  Bring the mixture to the boil, then reduce  the heat to low.  Simmer on low heat, stirring occasionally, for about  an hour.  (DO not forget to stir it occasionally as it may catch if you  don't and you don't want that to happen!)  Pour into hot and sterilized  jam jars.  Seal."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/239837832901822451\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/nigels-hot-and-sweet-plum-chutney.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/239837832901822451"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/239837832901822451"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/nigels-hot-and-sweet-plum-chutney.html","title":"Nigel's Hot and Sweet Plum Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4492816158755733562"},"published":{"$t":"2011-07-22T04:00:00.003+01:00"},"updated":{"$t":"2011-07-22T04:00:01.543+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Grilled Chicken with a Summer Berry Salsa"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 306px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/mixedberries.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI am just loving summer with all of it's fresh fruit and vegetables!  It is by far and away the best time of year for fruit and veg just packed with flavour!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12157.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe supermarket shelves (not to mention my garden) are a dancing parade of delicious colour and taste, and I am love, love, lovin' every moment of it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12161.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI especially love the abundance of fresh berries!  Blueberries, strawberries, raspberries, red and black currants, gooseberries,  . . . oh so lovely.  And the stone fruit . . . English cherries, early plums, apricots and fresh peaches from the continent . . . oh so yummy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12164.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is so very much you can do with them and we have been enjoying our fair share of them fresh and eaten out of hand and then in some pretty scrummy desserts . . . but you know what?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12172.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey just aren't for dessert!  They also make lovely fruity salsa's that are just perfect with grilled chicken, lamb and pork.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12173.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EToday I did some lovely grilled chicken breasts, all moist tender and flavourful . . . accompanied by a fruity yet zesty fresh berry salsa.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12174.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEach mouthful was a delight . . . the berries sweet and yet at the same time tangy from the lime juice and a bit salty from the salt and the pepper, chili and cilantro gave it a nice zip!  And let's not forget the rich creaminess from the avocado!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12175.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll in all a truly wonderful combination that I hope you will want to try out for yourself!  (I am thinking it would also be wonderful in a wrap with either sliced roast turkey or chicken, and perhaps a gutsy lettuce like Baby Gems or even rocket.)  Watch this space!\u003Cbr \/\u003E\u003Cbr \/\u003EThis is light, fresh, colourful and delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12176.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Grilled Chicken with a Summer Berry Salsa*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/grilled-chicken-with-a-summer-berry-salsa\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBerries aren't just for dessert!  Moist tender chicken with a delicious berry salsa that has a bit of a bite!\u003Cbr \/\u003E\u003Cbr \/\u003E3 TBS olive oil\u003Cbr \/\u003E4 boneless skinless chicken breasts, butterflied\u003Cbr \/\u003Efine sea salt and freshly ground black pepper\u003Cbr \/\u003Ethe juice and zest of one unwaxed lime\u003Cbr \/\u003E100g of fresh strawberries, roughly chopped (6 large berries)\u003Cbr \/\u003E100g of fresh blueberries (about 3\/4 cup)\u003Cbr \/\u003E100g of fresh raspberries (23 raspberries)\u003Cbr \/\u003E1 red chili, deseeded and  finely chopped (do be careful not to touch your nose, face or eyes when\u003Cbr \/\u003Eworking with fresh chilies)\u003Cbr \/\u003E1 small red onion, peeled and finely chopped\u003Cbr \/\u003E1 ripe avocado, skinned and diced\u003Cbr \/\u003E20g of fresh coriander leaves, chopped (Cilantro)  (a handful, leaves only, discard stems)\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  a griddle to medium heat.  Brush 2 TBS olive oil over the butterflied  chicken breasts.  Season with salt and pepper.  Cook on the heated  griddle, turning halfway through the cooking time, until cooked through  and the juices run clear. (4 to 5 minutes per side.)\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the  chicken is cooking, whisk the remaining oil with the lime juice and  zest.  Season to taste with some salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EPut the berries into a bowl.  Add the dressing along with the onion, chili, avocado and coriander.  Toss gently together.\u003Cbr \/\u003E\u003Cbr \/\u003EServe the griddled chicken with the berry salsa spooned over top.  Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4492816158755733562\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/grilled-chicken-with-summer-berry-salsa.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4492816158755733562"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4492816158755733562"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/grilled-chicken-with-summer-berry-salsa.html","title":"Grilled Chicken with a Summer Berry Salsa"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}}]}});