Pickling Vinegar

TasteMaker Pickling Vinegar is perfect for pickling or as a base for homemade sauces, pickles and chutneys.

Vegetables have a high water content which dilutes ordinary vinegar, but TasteMaker pickling vinegar is brewed to a special pickling strength so that your pickles will be better preserved.

TasteMaker Pickling Vinegar is made from real vinegar so allows pickles to taste like pickles should – many prepacked pickles are made from synthetic acetic acid – a harsh tasting product that has only become widespread in the last two decades and has contributed to a move away from healthy homemade preserves.

5.5% Acidity. 750mls.

Recipes

TasteMaker Pickled Beetroot

1kg beetroot

750ml TasteMaker Pickling Vinegar

Wash the beetroot without damaging the skin.

Place beetroot in a large pot, cover with water. Cook until tender (the length of time will depend on the size of the beetroot). Allow to cool.

Rub off the skins and cut beetroot into 5mm slices.

Pack into clean, sterilised jars. Bring Pickling Vinegar to boil and fill the jars.

Seal and label.

TasteMaker Plum Sauce

3 kg dark plums

2 onions, chopped

2 cloves garlic, chopped

500g brown sugar

½ teaspoon cayenne pepper

2 tablespoons salt

1 tablespoon black pepper

TasteMaker Pickling vinegar to cover

Small piece peeled fresh ginger, chopped

Boil all ingredients together gently, uncovered, until tender and mushy, about 1 hour.  Rub through colander to remove stones.  Return to pan and boil to consistency of pouring cream.

Pour into sterilised jars and seal immediately.

TasteMaker Chilli Sauce

1.5 kg tomatoes

2 onions

3 red peppers

2 teaspoons dried red chillies

1 tablespoon salt

½ teaspoon ground ginger

500ml TasteMaker Pickling Vinegar

Finely chop the tomatoes, onions and red peppers. Bring all ingredients to the boil in a saucepan, then simmer gently for 2 hours.

Blend until smooth in a food processor. Return to pan and boil.

Pour into sterilised jars and seal.

TasteMaker Green Tomato Chutney

2 kg green tomatoes, chopped

500g onions, chopped

250g sultanas

2 tablespoons mustard seeds

1 tablespoon salt

250g sugar

750ml TasteMaker Pickling Vinegar

Combine all ingredients in a large pot. Bring to the boil and stir until the sugar is dissolved.  Cook gently, uncovered, for approximately 2 hours, or until the tomatoes are pulpy and the liquid has evaporated.

Pour into hot sterilized jars and seal.  Store for 6 weeks before using.

TasteMaker Spiced Pears

1.5 kg ripe pears, peeled, cored and quartered

750ml TasteMaker Pickling Vinegar

600g brown sugar

Cinnamon stick

2 teaspoons whole cloves

Bring the TasteMaker Pickling Vinegar, sugar, cinnamon and cloves to the boil in a saucepan. Simmer for 10 minutes.  Add the pears and simmer further until tender (approximately 3 minutes). 

Gently pack the pears into sterilised jars. Strain the remaining syrup then pour it over the pears ensuring the pears are covered.  Add a few cloves to each jar and seal.

Mustard Sauce for Corned Beef/Silverside

1 egg

¼ cup sugar

1 tablespoon flour

1 teaspoon mustard powder

1 cup of strained cooking liquid from the beef

¼ cup TasteMaker Pickling Vinegar

In a saucepan, beat egg and sugar, then add the flour and mustard powder.

Gradually stir in the cooking liquid and TasteMaker Pickling Vinegar.  Cook until mixture thickens.

Pickled Red Peppers

1 cup TasteMaker Pickling Vinegar

2 cups water

1/3 cup sugar

2 teaspoon salt

12 red peppers – cored, deseeded and sliced lengthwise

Put the TasteMaker Pickling Vinegar, water, sugar and salt into a saucepan, bring to the boil, then simmer for 5 minutes.

Add the red peppers to the syrup, simmer ½ minute and then pack into sterilised jars, overflow with syrup and seal.

Ready in 3 weeks.