Portland Pickle

Mince 1 lb of each of the following:

• sultanas
• stoneless dates
• onions and peeled
• cored apples

Mix with

• 1 lb brown sugar and
• 1 pint malt vinegar.

Leave to stand for 24 hours, stirring occasionally. It gradually thickens as the dried fruit absorbs the vinegar. (Put some pickling spice in muslin and let this stand in the pickle mix. Remove before bottling.)

I didn't leave the pickling spice in very long and wonder if a better way would be to boil a quarter pint of the vinegar with the spice and leave to cool before adding to the rest of the vinegar. Personally I didn't miss the spice!

David is going to add chilli (powder I think).