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.
Course: Appetizer, Main Course, Snack
Cuisine: American, English
Keyword: English pickle, pickle, preserves
Author: Jessica Fisher
1/2onion1/2 cup chopped
1/4cupdark brown sugar
1/4cupwhite wine vinegar
1/2applepeeled and chopped, for 1/4 cup
Combine all ingredients in a medium saucepan over medium heat. Simmer for one hour on low, partially covered.
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.
Serve this spread on sandwiches, bread, toast, and crackers.
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.