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.