Peter Piper picked a peck of pickled peppers

It’s been review-a-rama this week so it’s time to get back to our recipes. We’re still loving getting a big bag of veggies delivered each week from The Whole Shebag, although some weeks we’re struggling to get through it all. Mr Stovies has been on a pickling mission to use up the odds and sods and has concocted this lovely bright Victorian Pickle which is surprisingly easy to make. Perfect with cold meats, cheese or as I found him the other day – eaten straight off the spoon. Enjoy!

1 Clove Garlic
2 Onions
2 Courgettes
1 Cooking apple
1 Pepper – any colour
5 Carrots
1 Bulb of fennel
2 Bay leaves
1 tsp Dried oregano
2 tsp Turmeric
1 tsp Black mustard seed
1/2 tsp Cumin powder
3 tbsp Cider vinegar
100g Sugar
1 pint Water

Chop all of the vegetables into small chunks. Put all of the ingredients together into a large lidded pan and cook over a low heat for 2 hours. If the mix starts to get dry add a little more water.

To sterilise your jars and lids wash and dry them, then bake in hot oven for ten minutes. Fill with the chutney while both are still hot and seal with the lids immediately.

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