Pickled Courgettes

Ingredients
500g courgettes
2tbsp salt
1 sm onion

Pickling mix:
500ml cider vinegar
120g sugar
1&1/2 tsp dry mustard
1&1/2 tsp crushed yellow & brown mustard seed
1 tsp ground turmeric
Pinch of dried chilli flakes

Method
Slice courgettes & onion very thinly into discs (easier with a mandoline!). Place in bowl, add salt & mix well. Cover with very cold water & stir to dissolve salt.

After 1hr drain & dry thoroughly, either in salad spinner or between towels.

Combine pickling mix in saucepan & simmer for 3 mins. Set aside until just warm.

Mix courgettes & onion with the cooled liquid. Transfer to sterilised jars. Cover & refrigerate for at least a day before eating.

Fab with cheese and biscuits; on sandwiches, or straight from the jar!

Red Plum & Cardamom Jelly

Ingredients
1.8kg plums (stoned/pitted)
10ml/2tsp crushed green cardamom pods
600ml red grape juice
150ml water
About 1.3kg preserving/granulated sugar

Method
Put the plums, cardamom pods, grape juice and water in a large pan. Bring to boil, then cover and simmer gently for 1 hour. Leave to cool slightly, then pour into jelly bag, suspend above bowl and leave to drain overnight.

Measure strained juice into preserving pan. Add 450g sugar for every 600ml strained juice.

Heat the mixture over a low heat, stirring constantly until the sugar has dissolved completely. Increase the heat and boil, without stirring for 10-15mins, or until setting point (105 degrees C)

Remove the pan from the heat and skim off any scum. Spoon into warmed sterilised jars, cover and seal.