Pickling recipes

Apple and fig chutney

Pour all ingredients except the cane sugar in a large saucepan and bring them in suitable Cook over medium heat. Turn down the heat and simmer without lid, for the apples are tender. Stir in the sugar, still at low heat. When the sugar is dissolved, the

PEAR-figne chutney with onion

Do all the ingredients in a position, and joined them in a pan. Let chutneyen simmer at low heat for 20-30 minutes. Stir a few times along the way. Pour chutneyen on the trained glass flushed with Atamon, and close to right away.

Fig-tomato chutney

Heat the oil in a frying pan. When it is hot, be complied with chili, ginger, spice blend and garlic in the pan. Stir for a few seconds, and add tomatoes and sugar. The right cooker on low heat without a lid for about 15 minutes until the juice from the tomato

Fig chutney

Peel the apples and cut them into coarse cubes. Chop the onion. Halvér Chili, remove cores and between walls, before it is cut into small cubes. Remove the stem on the figs and cut them into quarters. Getting all the ingredients for chutneyen in a pan. Boil it

Fignechutney

Peel the apples and cut them into coarse cubes. Chop the onion. Halvér Chili, remove cores and between walls, before it is cut into small cubes. Remove the stem on the figs and cut them into quarters. Getting all the ingredients for chutneyen in a pan. Boil it

Fig chutny

Peel the apples and cut them into coarse cubes. Chop the onion. Halvér Chili, remove cores and between walls, before it is cut into small cubes. Remove the stem on the figs and cut them into quarters. Getting all the ingredients for chutneyen in a pan. Boil it

Apple jam with cinnamon

The apples (like gold) is cooked tender, squeezed through a colander and place back into the pan. Sugar and cinnamon are added. Finally add atamon (read the package instructions).

Fignemarmelade with orange juice

Remove stem and "butt" from the figs and cut them into smaller pieces, it is done easiest with a pair of scissors. Let them soak in the orange juice for at least two hours, preferably longer. Sieve the juice down into a thick-bottomed pan and let it cook into