Our recipe is a favourite with the Italians who make it in the autumn for eating with their Christmas dinner.
This recipe goes particularly well with a cold platter such as roast beef, ham or turkey.
Why not try it with cheese in a sandwich at lunch time or, my favourite, with one or two oat cakes.
Use fresh fruits such as peaches, cherries, plums, apricots and melons while they are in season.
You will require clean sterilized glass jars to store your recipe. Washing them in a hot wash in the dish washer is sufficient or place them in the oven on a low heat for an hour or two.
Boil the vinegar mix for about 5 minutes.
Take off the heat and allow to stand for one hour.
Strain the vinegar with a sieve.
Throw away the mustard seeds.
Chop and stone the fruit into small pieces.
In a pan, add the sugar to the vinegar.
Heat gently while stirring.
Once the sugar has dissolved, bring the liquid to the boil.
Reduce the heat and simmer for 5 minutes while stirring.
Add the fruit to the syrup.
Gently heat for another 5-10 minutes or until all the fruit is tender, stirring occasionally.
Pour into sterilized bottles and seal.
Leave to stand for one month before eating.
Can be stored for up to six months.
Enjoy your Mustard pickles recipe or as the Italians would say BUON APPETTITO!
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