Autumn slowly creeps in, and so too does an overwhelming urge to put stuff in jars. Jams, chutneys and pickles… all nature of preserves. That very particular, if sometimes cloying, fragrance of vinegary sweetness permeates the house. But what a delight to see those jars once made. All lined up with their earthy colours – deep purple, russet, fiery red or piccalilli yellow. We capture the colours of autumn in jars like fireflies to warm us through the winter months.
- Add sliced onion to a large sterilised mason jar (or recycled jar in my case) with peppercorns, mustard seeds, garlic and salt.
- In a small saucepan, bring sugar and cider vinegar to a boil. Slowly pour liquid into jar and seal. Set aside to cool, then chill overnight.