• Approx 1.5 kg skinned & chopped toms
  • 1 celery stick, 2 large onions, 2 med. carrots,
  • half a swede, half a cauliflower, 2 apples,
  • 4 fairly large gherkins, big handful dates or prunes,
  • (All of the above finely chopped)
  • handful of sultanas,
  • generous sprinkle of allspice
  • 200g demerara (you could use more - I don't like it too sweet)
  • 500 ml vinegar ( I used half from my gherkin jar & half cider)
  • 1 dtsp lemon juice
  • generous grindings of salt & black pepper


  • STEP 1
    Add everything to large, heavy bottomed pan and bring to boil - then a high simmer for approx 1 hr 30 mins, skimming the scum off as it forms.
  • STEP 2
    Sterilise jars whilst waiting - I always wash in soapy water, rinse and dry, then put in oven on lowest setting for 30 mins or so.
  • STEP 3
    Decant pickle into jars - cool mixture into cool jars or warm mixture into warm jars. Label & leave for at least a month (I reckon) but better two months.

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