Pickles, Ketchup and Chutney: David Atherton’s Recipes for Christmas Gift Jars | Pickling, Fermenting and Preserving
A Jar of Homemade Pickle Looks Like You’ve Made a Big Effort, but This Festive Ketchup, Pickled Beets, Carrot Chutney and Marinated Feta Are All Surprisingly Easy to Make
Frequently Asked Questions
Pickled Roast Beets (Pictured Above)
We All Have Our Own Traditional Dishes at Christmas, but Each One Can Have a New Dimension with Condiments. These Pickled Roast Beets Go Amazingly with Roast Potatoes and Turkey; Chopped up Finely, They Can Also Be Added to Braised Cabbage; and They’ll Make Your Cheese Board Sing on Boxing Day (Or Any Other Day).
Carrot and Parsnip Chutney
My Sister-in-Law Created the Base of This Chutney When Attempting to Recreate One in an Iconic Wensleydale Sandwich. It’s So Simple and Versatile; the Addition of Nigella Seeds Would Make It Perfect for Curries, While Lime Zest and Chilli Would Give Your Nachos Another Layer of Flavour. Here, the Carrot Is Matched with Parsnip, Barberries and Star Anise to Give a Fragrant, Festive Twist. This Chutney Is More Candied Than Sticky, So Don’t Worry If It Seems Dry in Texture.
Christmas Ketchup
There Is Almost Nothing I Won’t Dip into Ketchup, and There Is Nothing Better Than a Rich, Spicy Homemade One. This Is a Perfect Gift, Not Only Because It Goes So Well Slathered on Christmas Dinner Leftovers, but Because the Winter Months Call out for Chips, Fritters and Patties, and They Will Not Be the Same Without This Ketchup. Once Opened, Keep in the Fridge and Use Within a Month.
Festive Marinated Feta
Feta (Or Bulgarian Serene, Which Is Similar, but Usually Creamier) Is a Tangy, Crumbly, Salty Cheese That Marries Well with an Earthy, Sweet, Fragrant Marinade. It Can Take Big Aromatics, So Experiment with Your Favourite Flavours. Each Jar Will Keep Unopened for Two Months, but in My Experience It Rarely Lasts That Long. Once Opened, Keep in the Fridge and Use Within Three Weeks. and Once You’ve Eaten the Cheese, Keep the Oil and Use It for Frying Eggs or in Dressings.
