So, yesterday I bought some cauliflower and green beans, and added those plus some onions and cucumber into a brine of *25g table salt to 0.5 litre water*, and left it overnight in the fridge.

I've cut the vegetables into roughly 1 or 2cm cubes - the smaller the better, to an extent, as they cook quicker and more evenly, but this should have a chunky texture (I've varied this over the years, and have concluded that I prefer it myself at roughly this size)

This morning, I ran a bunch of jars through my dishwasher on the hottest setting (this normally means the shortest) to sterilise them*

I now have the veg simmering in a pan of 500ml distilled malt vinegar (with enough water added to cover the veg) along with roughly 1/2 tsp each of grated nutmeg and allspice.

After 5 minutes, I'm going to add 75g of caster sugar, and a crushed clove of garlic, and simmer for a further 5 minutes.

*I know, I know. I say it every time, but *do not fuck with me* on this. I had to do a dishwasher cycle anyway this morning, so I did that, but otherwise: clean the jars and lids in as hot water as you can manage, with dish soap, rinse thoroughly, and then put in an oven at 100-120c for ten minutes. I know my instructions for this might not be entirely consistent over the years, but - clean thoroughly, and then dry in a medium hot oven for at least 5-10 minutes. You're about to let food sit in a jar for a month or more. *Sterilise the jar*.

@dch one can only hope, and also one will only find out in a month or so!

😁

@neonsnake I’m sure!

my best chutney ever was a courgette one made in the year when there were so many our friends and family would run as soon as we turned up with the green monstrosities.

It sat in cupboards for 2 years and was divine. The delay is everything.

Digby Law‘s book is amazing. https://archive.org/details/picklechutneycoo0000lawd