Ingredients for A British Classic Pan Yan Pickle
- 2 lbs cooking apples, peeled, cored & chopped
- 1 lb dates, chopped
- 1 lb sultanas
- 1 1/2 pints malt vinegar
- 1 1/2 lbs soft brown sugar
- 1/2 cup madras curry powder
- 2 tablespoons salt and 1/2 teaspoon pepper
- 1 medium onion, finely chopped
- 1 1/2 inches fresh ginger, peeled & finely grated
- 1 tablespoon hot chilli powder (optional)
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How to Make A British Classic Pan Yan Pickle
- In a large bowl, combine all ingredients thoroughly.
- Cover the bowl and let the mixture sit at room temperature for 24 hours, stirring occasionally to ensure even distribution of flavors.
- Meanwhile, sterilize your jars by washing them thoroughly in hot, soapy water, rinsing well, and then drying completely. You can also sterilize them in boiling water for 10 minutes.
- Pack the pickle mixture into the sterilized jars, leaving about 1/2 inch of headspace.
- Seal the jars tightly with lids.
- Store the jars in a cool, dark, and dry place for at least 2 weeks to allow the flavors to meld and deepen. The pickle will continue to improve in flavor for up to several months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
595g
Fat
0g
Carbs
57g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Jams And Preserves Canning Condiments Etc Fruit 1 Day Or More Easy European No Cook Low Fat Picnic Vegetarian English Scottish Dietary Gifts Spicy Copycat Low Sodium Low Cholesterol Welsh Low Saturated Fat Healthy 2 Low In Something Apples Tropical Fruit Novelty Taste Mood To Go 3 Steps Or Less Technique
