This colourful, piquant, sweet and sour pickle can be served with drinks, just as you would olives. Note that the olives and cherries are not stoned.
Blanch the onions in boiling water for 2–3 minutes, and then drain and put in a large glass jar or bowl with the rest of the vegetables and fruit. Put the salt, sugar, spices and liquids in a small saucepan, and bring to the boil. Pour over the vegetables and fruit, mix well and seal for 3–4 days before serving. (This need not be made in a preserving jar; a large glass bowl covered with cling film will do just as well, I have found.)
© 1995 Frances Bissell. All rights reserved.