I've been making pickles and chutnies for several years, I use a similar recipe to you, but I jar mine up when the vinegar is still a little warm, put the lids on and invert them to create a vacuum. With moving from a 3 bed terraced house to a bungalow, I've not had the time or the space recently, that will be resolved next year. Over the years, I've made them with a 50/50 mix of pickling vinegar and balsamic, very tasty. I've also made red cabbage, apple and ginger chutney, a very moorish apple and red chilli relish, beetroot and ginger chutney, a spicy chilli picalilli and several other blends, my family look forward to getting them as christmas presents, I've never had any complaints...............yet!
