• 750 g Bramley apples, peeled, cored and roughly chopped
  • 2 onions, finely chopped
  • 150 g Agen prunes with Armagnac, finely chopped
  • 125 ml white wine vinegar
  • 50 g diced stem ginger in sugar syrup
  • 200 g Fairtrade light brown soft sugar
  • 50 g pecans, chopped
  • 0.5 tsp cayenne pepper
  • 0.5 tsp mustard seeds


  1. 1

    Put all the ingredients in a large pan and bring to a simmer. Cook, uncovered, for about 1 hour, stirring occasionally. To test if the pickle is ready, drag a wooden spoon across the surface – if a channel remains for a few seconds, without being filled with excess vinegar, it’s ready.

  2. 2

    Leave the pickle to cool down a little, then spoon into sterilised jars. Seal and leave to cool completely. Label and store in a cool, dark place for at least 3-4 weeks to mature before giving away or eating. Once opened, the pickle will keep in the fridge for up to 6 weeks.


    Cook’s tip: to sterilise jars, wash the glass and lids in warm soapy water, then rinse well with warm water. Dry thoroughly with a clean tea towel, then place upside down on a baking tray and put in an oven preheated to 180°C, fan 160°C, gas 4 for at least 5 minutes. Carefully fill with the pickle while the jars are still hot.

Nutritional Details

Each serving provides
  • Energy 4015kj 959kcal 48%
  • Fat 21.3g 30%
  • Saturates 2.1g 11%
  • Sugars 171.4g 190%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

176.9g carbohydrate 10.5g fibre 9.6g protein

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