Surplus fruit and vegetables can be turned into delicious and useful pickles, chutneys and sauces by preserving them in vinegar and sugar with spices. One particular advantage of these spicy relishes is that they can usually be made with a selection of mixed raw materials, so that the odd cauliflower, a few onions, some windfall apples or a spare vegetable marrow need never be wasted, and the resulting preserves will do a lot to liven up winter meals. As with other kinds of preserve, make a number of varieties in small quantities, rather than an enormous batch of one kind.
© 1978 Mary Norwak estate. All rights reserved.