Jams, jellies, and other spreads offer great flavor to sandwiches, toast, and appetizers. This Small Batch English Pickle recipe is tangy and sweet, a welcome change to the preserves you usually serve. And it's made with pantry staples, making it easy to whip up a batch anytime.
Blend the mixture slightly with an immersion blender or in a food processor if you prefer a smoother texture.
Allow the mixture to cool. Spoon into a covered container and refrigerate.
To freeze: store the pickle in a covered container in the freezer, for up to a month.
This recipe is NOT appropriate for water bath canning. It does not contain enough sugar and vinegar to act as preservatives. However, the recipe is good for awhile in the fridge and is also freezer-friendly.