Friday Fodder Found Flavoured Food (again!)

Fickle pickled pots
of fallen fruit from foraging... lots! 

(oh and vegetables too, just for you)

What the difference is between a pickle and a chutney is the cause for many a heated argument. As a rule of thumb a chutney tends to be not as thick in consistency but where that leaves a relish is anyone's guess. Purists will tell you it's down to what you use as a preservative that defines all three and here there are many choices to make.

From vinegars to oils as well as sugars and the jams and marmalades you've just made, there really is no end to what might work. Here are some recipes we've picked up that seem to work quite well with apologies for not remembering which TV show the Brassica Pickle came from.

The trick is to try and possible to think what would go with that otherwise plain crust of bread, rice, pasta or baked potato to make it enticing enough to want to eat. Best of all, pickles are a great way to use windfalls and foraged vegetables. Yum! 

Plum and Beetroot Pickle

Ingredients: Red onion, Victoria plums, beetroot, carrot, garlic, root ginger, vinegar, oil, salt, pepper, sugar, spices and water and... add a bit of jam or marmalade if to suit your taste if the urge takes you! 

1. Chop all chopable ingredients finely and place in a saucepan.

2. Add spices, seasoning, and equal amounts of vinegar, sugar, oil and water.

3. Heat until the mix gently bubbles to reduce down and adjust the taste by adding more oil, sugar or vinegar until its a perfect pickle.

Brassica Pickle

Ingredients: Onion, cabbage, kale,  white malt vinegar, garlic, oil, salt, pepper, and sugar if desired.

1. Chop onion, cabbage, kale and garlic; season and mixx.

2. Squeeze the moisture out of the vegetables before adding a drizzle of oil vinegar.

3. Decanting into jars topping up with vinegar or water.

Variations: use cauliflower, sprouts, broccoli or add raw fresh beans.

Fruit, Nut and Seed Pickle

Ingredients: Dried and fresh mixed fruit, nuts, nutmeg, sunflower seeds,  cider vinegar, onion, garlic, root ginger, water, salt, pepper, sugar and mixed spice.

1. Chop all chopable ingredients finely and place in a saucepan.

2. Add spices and seeds, seasoning, vinegar, some sugar, oil and a splash of water.

3. Heat until the mix gently bubbles to reduce down into a rich satisfying pickle. Use sparingly - it's filling!