Traditional British Christmas pickles

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Source chart: Onions

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Raw materials: garlic

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Raw material: tomatoes。

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Raw materials: sweet pepper and eggplant

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Fever

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Sprayseed powder: optional

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Onion slice。

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Garlic shredded. Don't pour oil, and add onions and garlic to a big boiler, and heat it up. Vegetables come out of water themselves, so don't worry about the pot. If you're worried, add a little salt to speed up the discharge. From that point on, it is necessary to mix from time to time so that the raw materials are evenly heated。

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Next, get the tomatoes to the skin. Clean up, cross the top。

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Put it in a bowl and add water to cover tomatoes。

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Wait 1-2 minutes until the skin breaks. Pull it out。

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A little chill, go to the skin。

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Cut the block, add the pot。

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甜椒Cut the block, add the pot。

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茄子Cut the block, add the pot。

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这时蔬菜出了好多水！等开锅，加入各种Fever，然后中火收汁。这时要不时搅拌，因为有好多糖，现在很容易糊锅，尤其越到最后，越粘稠，越容易糊锅。最好到最后阶段，改小火，不停搅拌，千万不要糊。

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Let's go

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When you're getting juice, prepare the bottle. Wash the bottle and heat it out. For a glass with a metal lid, the lid and the bottle should be able to fit. A few more bottles, just in case. In general, bottles of jam and sauce are heating-resistant because the plant also has to heat up and disinfect. If the bottle isn't hot enough to detect it now, it won't work. The most convenient means is evaporation, for at least 20 minutes, with bottles and lids plunging down in order not to accumulate water. The vessel will be steamed in the pan until it's bottled。

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My steam pan was too small to fit, so I just steamed the cap, and I put it in the oven, 150 degrees. Because I have a rubber on my cap, and it's in the oven

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30-40 minutes until a big bubble can be seen and there seems to be jam in the pot, where the vegetables are pushed aside and there is virtually no excess liquid。

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Get ready for hot clips, woodboards, gloves, etc., start bottled: Watch your hands, the kids leave! Use heat-resistant clamps and gloves/ towels. Take out a bottle and put it on the insulation board and pour the cooked pickles in while it's hot. Better have a big hole, I didn't have to fill it with a spoon. Try to keep the air hole out of the middle. Fill it up and leave a little space for the cooling。

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Clean the bottle with clean paper or cloth, find the corresponding cap of the bottle and cover it up while it's hot. When it cools, the air we leave will shrink and our bottles will be sealed like normal cans! Then fill the bottle one by one until all pickles are exhausted. Done

1. Choose tomatoes that are as fleshy and sweet as possible; for the bell peppers, it is best to use different colors. For the white vinegar, white wine vinegar or apple cider vinegar is best; if you really don't have any... use cheap white vinegar, as the goal is to avoid the Chinese cooking flavor of rice vinegar. Use only a small spoonful of salt, because this pickle is cured with sugar and vinegar, not salt—do not add a lot of salt like you would when making salty pickles or kimchi. For the chili powder, I like to add several different types of chilies at the same time, as this makes the spicy flavor more complex and fuller. Coriander seed powder doesn't have much flavor on its own, but it makes the other flavors richer; if you don't have it, just don't use it. 2. It is best to use dedicated pickling jars; I use leftovers from jam and condiments. Prepare a heat-resistant board (mine is a wooden cutting board), heat-resistant tongs, and simple sterilization tools like a steamer in advance. Be extra careful during a few steps of the process to avoid burns. 3. The best presentation for this pickle features visible chunks of vegetables rather than looking completely like jam, so do not cut the vegetables too small and do not stir too vigorously. 4. It can be stored in a cabinet where the temperature does not get too high. If stored in the refrigerator, the flavors will blend slowly, and it might take at least 3 months to taste good. Finally, note that if you notice anything unusual when opening the lid, absolutely do not eat it.