Sooze, I sent you an email from my email, but am not sure if you got it.
You can find the recipe for this under my recipes tab above or here:
1kg vegetables soaked overnight in salt, rinsed and drained:
I have adjusted the recipe to suit our tastes:
Mixed with enough apple cider vinegar to combine:
Sugar and honey ready:
Remaining vinegar ready:
Sauce was made and boiled for 2 minutes before vegetables were added. They were then boiled gently for 5 minutes:
Potted into hot jars and lids put on immediately to help create vacuum:
They now need to store for a minimum of 6 weeks to help develop the flavour. We like to leaves ours longer than that before eating. Two jars didn't pop but they will be fine to eat after the maturity date for about 3-6 months due to the amount of vinegar.