Government Sauce, Billie Fenton
Pickled Onions (Pub Onion) and Spiced Vinegar
Tartar Sauce, The Best by Mom
Government Sauce
I'm not sure where Ms. Fenton got this recipe, but they've had it in the family for a long time and it's a tradition in their house. It goes well with pork roast.
8 qts chopped apple
8 qts chopped tomatoes
8 medium onions
8 large green chopped peppers
6 cps sugar
1/2 cup salt
3 1/2 cups vinegar (dark cider)
3 Tbsp cinnamon
1 tsp cayenne pepper
1 Tbl spoon nutmeg
Cook over medium heat till thick at least a couple of hours.
Ladle into HOT jars, cover with new lids & cold pack pints for 15 minutes.
Pickled Onion (Pub Onion)
and Spiced Vinegar Recipes
For those folks who've never had a pickled onion... you're in for a treat! They don't taste like you expect them to. They're absolutely wonderful, and quite addictive. :)
Enjoy!
From The Farmhouse Kitchen based on the Independent Television series, presented by Dorothy Sleightholme, Yorkshire Television. I have books I, II, and III - wonderful for anybody who's into English cookery. My apologies for the measurements, you'll have to convert them.
First, the:
Either brown or white vinegar can be used depending on type of pickle. White vinegar is more expensive, but looks better with onions and cauliflower.
(Note from Julie: personally, I think using cider vinegar works best for a traditional-tasting pub onion.)
2 pints vinegar
1/4 oz cinnamon bark
1/4 oz whole cloves
1 dozen peppercorns
1/4 oz whole mace
1/4 oz whole allspice
1 or 2 bay leaves
Tie spices in a small piece of muslin, place in vinegar and allow to steep for about 1 to 2 months for a good flavour.
Quick method:
Place vinegar and spices in a glass or china bowl (not metal or polythene) standing in a pan of water. Cover bowl, bring water to boil, remove from heat. Allow to get quite cold - at least 2 hours.
Spiced vinegar is used for most pickles. Those to be kept crisp should be covered with cold vinegar, softer types with hot vinegar.
1. Select small, even-sized onions. Place without peeling in a brine made from 1 lb salt to 1 gallon of water. Place a plate on top to keep onions submerged.
2. Leave 12 hours, pleel and place in fresh brine for 24 hours.
3. Drain thoroughly, pack into screw-top jars, and cover with cold, spiced vinegar which should be half an inch above onions. Cover securely with vinegar-resistant tops. For best flavour keep about 3 months before eating.
Mom's Tartar Sauce
Some people think making tartar sauce is no big deal. But I've tasted some pretty darn bad versions, so here's my favorite. The most important thing about tartar sauce, in my opinion, is that it not be at all sweet. Some people make it with added sugar or (horrors!) Miracle Whip, which would be out of the question in my opinion.
1/2 cup mayo (Best Foods)
1 1/2 tablespoon lemon juice
1 tablespoon dill relish or grated dill
1 teaspoon dried onion flakes
Optional: 1 teaspoon chives
Mix above well and chill. Serve with any kind of fish.
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