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Catherine Wyn-Rogers’ Buv’s Apple Pickle

very simple and very nice if you like tangy apple pickle with your cheese/cold ham/bacon etc etc. My grandmother, universally known as Buv, used to make it every year so we try and continue the tradition.


2 1/2 lbs peeled, cored and chopped weight of cooking apples (Bramley’s are great but whichever) (1kg)

1/2 pint malt vinegar (568ml)

2 lbs sugar (1kg)

One medium onion (or two if you prefer), peeled and chopped fairly small


Dissolve the sugar in the vinegar over a low heat In a large heavy-bottomed pan;

Add the onion and turn up the heat somewhat and cook till soft;

Add the apples, stir to thoroughly combine, bring to the boil then turn down the heat again to simmer for as long as it takes till a teaspoon of the pickle starts to set when put on a cold plate - and the colour begins to turn a rich pinky brown. Stir from time to time to stop the mixture sticking to the bottom of the pan.

Pour into pre-sterilised jars, seal and keep. It is perfectly edible almost immediately but gains some depth of flavour when left a couple of months. It keeps very well even when opened.



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I adored these as a child, and now my own family gets very excited polishes them off in no time! They can make an easy dinner when feeding a crowd, as a lot of the prep can be done beforehand. They’re