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Waste not, pickle a lot with this essential recipe guide

Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks. Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks. Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks. Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks.