Pickles & Savoury Marmalades
Pickles
I like to concentrate on making the best pickles, so rather than produce a
wide range I just make a few but of the highest quality.
 Pickled Shallots.
Sweet and juicy, these shallots are dug fresh as I need them from Chris Hammonds farm in Ayton, in the Scottish Borders.
Pickles in white wine vinegar with whole black, pink, green and white peppercorns and a hint of fresh garlic.
Chunky Piccalilli,
which speaks for itself. This one is nothing like you will
find in any supermarket, where you need a magnifying glass to
see the 'lumps' of vegetables. This one is CHUNKY!!! Whole
florets of cauliflower, inch long pieces of cucumber and
courgette, and of course the tangy silverskin onion, which are
in abundance. I put loads in because when I'm eating my
Piccalilli, they are the first things I search for! Made with
fresh powdered mustard, turmeric and white vinegar, this has a
real BITE to it!
Vine Tomato and Fresh Chilli Pickle
     
Savoury Marmalades
I suppose savoury marmalades aren't really a pickle, but they aren't a chutney either, so
I'm putting them under my 'pickles' category.
 Caramelised Red Onion Marmalade.
A chunky, sticky marmalade made with freshly dug red onions and 'brewed' on the Everhot for at least six hours. Gorgeous with cold meats, cheese and anything you like!
Caramelised Double Onion Marmalade.
Another chunky, sticky marmalade made with the same freshly dug onions, only this time it contains red and white onions. Delicious spread on melted cheese on toast, and popped under the grill until it bubbles.
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