1940s vintage style shoe giveaway!

Are you a size 7 shoe and love 1940’s style? I have a pair of brand-new, heeled Oxford brogue style grandma shoes I’d like to giveaway!

I bought the shoes in a size 8 but they come up at least a size small so rather than return them (I re-ordered a size 9 and they fit my size 8 feet perfectly!) I’d like to give them away to somebody.

I’d been looking for 1940’s style day shoes for quite some time and just couldn’t find any and the real vintage ones were either too small or too expensive for my budget. The lovely replica ones also beyond my budget. So when I saw these last week on Amazon, and quickly did some research to clarify if the style was something one could wear with a 40’s outfit, I immediately bought them. Yes, they are synthetic and won’t last like proper leather quality shoes but I think they are affordable and great for someone who wants to put together a budget outfit. I can’t wait to wear mine!

If you are interested in finding out more about the shoes check them out on the Amazon 1940sExperiment shop HERE (scroll down and click on ‘Vintage Style Clothing’, these shoes are the brown Bordeaux colour, so a burgundy brown)

This competition is open to ANYONE. However, if the winner is from outside the UK then all I ask is that you pay the postage (sorry I just can’t run to the more expensive overseas postage).

***All you have to do is leave a comment below and check back on Tuesday 21st April to see if you have won!***

Good luck!!

C xxx

Making 10 litres (up to 100 washes) of liquid laundry detergent for less than £5

Not knowing what tomorrow brings, infact not knowing right now what next week or next month brings, I am using this time to ensure I am preparing for the worst-case scenario which is being utterly and completely broke and without a job! I’m investing my time and energy into money-saving projects that will help me get over the next several months financially but also ensure I have food and household supplies should our supply chain begin to suffer in the UK due to our global pandemic problem.

It’s great to see that there is no longer any panic buying in the shops and that the amount of in-store purchases are rationed making it fairer for all, BUT I do admit to being a little concerned that we are still seeing a LOT of empty shelves and delays with the distribution. While these things may rectify themselves over the coming months I am also a realist. I like to observe, look at the facts, look at the situation and deal with it accordingly. For me, that involves taking ‘some’ responsibility for my own supply so I’m working on making my own detergents, soaps, cleaning products, food preservation and hopefully growing some of my own food too. Should there be any further deterioration in the supply chain over the next few months then I hope that I will have a few of the essentials which may well make life a little easier.

Here is the recipe for the liquid laundry detergent, I’m very happy with it. I’m in a hard water area using a front loading machine. There are very few suds so I always pre-treat stubborn stains and dirty areas but I am finding it works very well. The liquid does separate when you store it so always ensure that you give it a good hard shake immediately before using it!

I do have a HOME CRAFTS & SELF-SUFFICIENCY list on my Amazon page where you can find washing soda, borax substitute and household soap as well as essential oils should you need them to make this recipe. I always think it’s good to keep these basic ingredients at home so you can always make detergent when you need it. CLICK HERE





  1. Grate 1 x 125g (4 to 5 oz ish )bar of traditional household soap.
  2. Heat up 1 litre of water in a large saucepan until it reaches hot. Add in the grated soap and stir.
  3. You will need to keep the water at a very low simmer and stir for about 10 minutes until all the soap pieces dissolve into the water. Do not leave it, if it boils over you’ll be left with a big mess!
  4. When this is now smooth and the soap flakes dissolved add in 1 cup of borax substitute and 1 cup of washing soda. On low heat continue stirring for a few minutes until all the powders are dissolved. (remember to do this in a well-ventilated room and don’t breathe in the powders!)
  5. When all three products are now incorporated into a smooth liquid add these into a large bucket or extra-large saucepan with a lid.
  6. Add in 4 litres of hot water to make it up to around 5 litres.
  7. Stir thoroughly for about 5 minutes adding in any essential oils. I enjoy adding lavender and will normally add 50-80 drops at this stage. It will smell quite strong (again make sure to have a window open while mixing) but you will be adding another 5 litres of water later.
  8. Once fully mixed you need to leave the bucket overnight for the liquid detergent to thicken. It typically sets into a gloopy type of gel.
  9. In the morning you’ll need to mix up the gel thoroughly adding some more warm water slowly until you have added another 5 litres and now you have about 10 litres of detergent.
  10. Use a measuring jug to remove the detergent and pour it into plastic bottles of your choice.
  11. NOTE: the liquid does separate so make sure you leave head-room in your storage containers so you have room to shake up the liquid thoroughly right before you use it. I store mine in 2 x 5-litre containers and decant a litre out into a 2-litre bottle leaving plenty of room to shake!
  12. A small load will use 100 ml and a large load 200 ml. I would pre-treat any dirty areas or stubborn stains with some of the detergent or the homemade soap powder.

The cost of the liquid works out to be roughly 5p a small load. The liquid is great for economy/cooler washes (as well as hot).

**As with any food or household recipe, please be careful with hot liquids and breathing in fumes. Always be safe and make sure room is well ventilated.

Vegan Smokey Bacon (a whole pack of bacon made from 1 carrot for only 1p per slice)

I saw a video pop-up on Facebook today of a lady with a carrot. She made vegan bacon from it. YES REALLY!

I’m always curious when people do strange things with vegetables so immediately went to see if I had any of the ingredients to make my own. I didn’t really so not to be defeated I used ingredients from my pantry that I thought would work and they did so I had to share!

FIRST, if you want to use the exact spices I used (smokey bacon powder and hickory smoke powder), you can get them via my 1940s Experiment recommended list on Amazon. CLICK HERE.

The ‘carrot bacon’ is really easy to make and one large carrot makes a whole pack of vegan bacon! I cooked mine in the oven at around 170C for 20-30 minutes turning once about 15 minutes in. The ends crisped up in the oven and at that stage I removed them, placed them on some kitchen paper on top of a wire rack and left them to cool for about 15 minutes and they crisped up some more. I think I was lucky to get it right the first time so it might involve some trial and error to get it how you want it. Although I cooked it in a conventional oven an air fryer would work I’m sure!

These strips of vegan smokey bacon would be wonderful in a bun with a homemade vegan burger, vegan mayo, salad, pickles and onion! Alas I didn’t have a burger BUT I did have some avocado and salad and lot’s of Hellman’s Vegan Mayo and the carrot bacon topped it off perfectly!

Afterwards I, of course, nibbled on all the rest until they were gone. I WILL be making these again!

Assuming you already have the ingredients in your pantry, the vegan bacon, not including the cost of electric, is about 1p per slice.

Stay calm, stay safe, stay home,

C xxxxx

PS: I’ve had a very busy week in the garden trying to dig beds before the ground gets too hard. I am now back working on the ‘Pandemic Pantry’ FREE community cookbook and I hope to have this online and ready to download this weekend. THANK YOU for all the e-mails and submissions. They are much appreciated.




  • 1 large carrot
  • 1 tablespoon olive oil
  • 1 tablespoon hot water
  • 1 teaspoon smokey bacon powder
  • 1 teaspoon of hickory smoke powder (or smoked paprika or liquid smoke)
  • 1 teaspoon of onion powder (or onion granules or onion salt)
  • 1 teaspoon vinegar (any)
  • 1 teaspoon of maple syrup or golden syrup, any type of mild sweet syrup.
  • 1/4 teaspoon of salt
  • Sprinkle of garlic powder or garlic salt.




  • Peel the carrot
  • Using the julienne peeler press down firmly and slowly along the shaft of the carrot from thick to thin end to create a long bacon shaped slice
  • Place slices in a dish
  • Next mix all the other ingredients above to make a marinade (mix all ingredients adding water in last)
  • Pour over the carrot slices in the dish and mix so all slices are coated.
  • Heat oven to 170 C, leave carrot slices to marinade while oven heats up.
  • When oven has reached the correct temperature place the carrot slices onto baking paper on a large baking sheet.
  • Place in middle of oven for 20-30 minutes (turning over half-way through) until browning and the ends look crispy
  • Remove and place on kitchen roll on a wire rack. The vegan bacon should crisp up further after about 15 minutes.



Hot Cross Buns – Recipe No. 187

A chilled Easter this year. It has seemed so quiet not having my family around me so I didn’t do much baking but I did make some ‘Hot Cross Buns’ which tasted delicious. I really should have renamed them ‘Rock Cross Buns’ as I had run out of strong white bread flour so resorted to self-raising to make them. This, of course, gave them a scone-like consistency. BUT I am finding myself running out of a few ingredients, our local shop has mostly sparse shelves, so it’s a case of ‘doing-your-best-with-what-you’ve-got’ and today that even involved serving tinned peas at Sunday dinner! But hey if these are the worst of my problems then I am a very lucky woman.

I’ve used the recipe below several times using strong white bread flour so I can really recommend it. Warm water and caster sugar can be mixed together for the final glaze but warmed golden syrup is a lovely alternative.

There are many stories about the origins of ‘Hot Cross Buns’ that go back several hundred years. Infact, possible origins as far back as the Anglo-Saxons where bread loaves were decorated with dried fruit in honour of Eastre, goddess of spring. As Christianity developed it is said that the small fruit loaves/buns were marked with a cross by 12th-century monks to commemorate Good Friday. We know that ‘Hot Cross Buns’ and the recipe we see variations of today was first noted in the 18th century

QUOTE: The first definite record of hot cross buns comes from a London street cry: “Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns”, which appeared in Poor Robin’s Almanac for 1733.[9] Food historian Ivan Day states, “The buns were made in London during the 18th century. But when you start looking for records or recipes earlier than that, you hit nothing.”[3]

Happy Easter,

C xxx

“This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”


  • 500g/1lb 2oz strong white flour
  • 85g/3oz caster sugar
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • Finely grated zest of an orange or lemon (if available)
  • 2 large pinches of salt
  • 2 tsp fast-action dried yeast
  • 40g/1½oz butter or margarine
  • 300ml/10fl oz milk (warmed)
  • 1 free-range egg, beaten
  • 225g/8oz mixed dried fruit (that has peel in it or add extra candied peel)

For the top

  • 85g/3oz plain flour
  • 2 tbsp golden syrup for glazing


  1. Put the flour, sugar, spices and zest into a large bowl and mix together. Then add the salt and yeast.

  2. Melt the butter and warm the milk separately. Add the melted butter and half the warm milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).

  3. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the dried fruit/mixed peel into the dough. Lightly knead for 5 minutes until silky and elastic and forming a smooth ball.

  4. Divide into 12 balls. Line 1-2 baking or roasting trays with paper and place the balls on the tray, placing them fairly close together and flattening them very slightly.

  5. Cover roasting trays with oiled cling film (or put in a poly-bag if a flat baking tray) until the buns have doubled in size.

  6. Preheat the oven to 200C.

  7. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into an icing bag or just a polythene bag and cut the corner.

  8. When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.

  9. Melt the golden syrup (ping in microwave for 10 seconds) and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack.

Makes 12 large buns

5 minute washing powder to save you money!

While it is always a good thing to be optimistic about the future (and I am) I think it is always prudent to forward plan for a ‘rainy day’. Right now it is becoming somewhat of a rainy day (or at least a shower) for many of us, whether we are jobless, on furlough, on benefits or our circumstances have recently changed. Coping with a downpour without an umbrella is difficult so before it rains harder there is nothing wrong with making some changes now…

At the moment in my household, we are working on making some changes. Many of these changes are small, seemingly insignificant, but one thing I know is that every small drop of water or crumb, collectively over time, becomes a vast ocean or a basketful of bread! Drying my clothes outside on a sunny day instead of using the tumble dryer saves 50p, growing food and preserving it saves a little money too (and provides a store of available food during difficult times), baking bread from scratch saves 50p a pop, using a cool short eco wash for laundry saves on power and water, and the list goes on.

I recently saw a friend of mine on social media making a batch of liquid laundry detergent and thought what a great idea! I immediately researched it, watched several videos and decided that it would indeed save me money, quite a bit!

I decided to order in the three ingredients needed and make a batch of:

  1. Washing powder for hot washes and whites.
  2. Liquid laundry detergent for most daily washes using the eco cool setting. (more economical – recipe tomorrow!)

I would also test each of these out for effectiveness and economy as well as the process of making and storing.

Today I made the dry washing powder for longer hot washes and whites. I found this REALLY quick and easy to make. It made enough for up to 40 loads using a tablespoon per load (you may need more for large or dirtier loads.) Based on using 1 cup of borax substitute, 1 cup of washing soda and 1 x 4 or 5 oz bar of household soap it cost me less than £2.50 to make enough powder to wash 40 loads. This would save you about 50% on the cost of a regular powder. I worked this out as roughly £30 per year.

The clothes came out really clean, suds were very low in the machine (I have very hard water). If you love the strong artificial perfumes used in modern laundry detergents and like that your clothes smell strongly of the perfumes in the detergent when the clothes are dry then you may be disappointed. The clothes smelled lovely and clean but didn’t really smell of any fragrance. I didn’t add any essential oils as it was a dry powder (for the liquid detergent I will though).

The powder seems ideal to use on a long hot wash to get lighter clothes bright and clean.

Warning: Obviously with any chemicals please protect your hands and eyes and do not inhale.


  • 1 cup of borax substitute
  • 1 cup of washing soda
  • 1 x 4 or 5 oz bar of household soap (grated)



  1. Mix the borax and washing soda together in a bowl with the grated household soap.
  2. Ideally add the mixture into a blender and pulse until the grated soap and powders are well blended into smaller particles. (**Please ensure that you do not inhale the powder so wait until the dust has settled before opening the lid of the blender)
  3. Place powder in a glass jar.
  4. Use 1 flat tablespoon max. per load.

The 1940s Experiment Amazon Store Front

Dear all,

Just to let you know that I now have a little vintage and food inspired storefront set up on the Amazon Influencers Program which I got accepted onto recently.

It will be a place that I’ll list anything I use in my kitchen or home or to make things with that I think you might like more info on. Recently I’d been asked about my jars and black labels. All the info is now on there. If you click through to the store and scroll down you will see that I have categories such as kitchen, wartime cookbooks, home decor etc. where I list products that I use and love.

It is an affiliate store so if you do buy something via my storefront then I may earn a small commission. To give you an example from the books I recommended in 2019 I earned myself a £25 Amazon Gift Certficate. It’s not much but it enables me to buy seeds or buy a couple of books!


Thank you as always for your support.

Stay calm, stay safe, stay home

C xxxx


Lockdown Diaries Day 16: Victory Garden Slowly Taking Shape

While there is no work and we are on ‘lockdown’ in the UK (for us that means we should only leave the house a maximum of once a day for either essential shopping/medical reasons/exercise) I am keeping myself busy just like the rest of the British population.

Luckily I have a back garden here in the home I am renting. For years I have dreamed of having a small veggie patch again and now is the time to make that dream come true and create a small victory garden. I’m certainly fairly clueless, it’s been a long, long time since I’ve grown anything apart from a few herbs and I have a BIG JOB ahead of me!

It seems there are many people doing the same and we can all be clueless together and work for a common goal of growing food for our families from the tiniest of seeds and being more self-reliant. This possibly may even provide a guaranteed supply of food (if out of the cluelessness some of us find we are more green-fingered than we thought..) and save money on buying all our produce. Every penny literally does help right now for many of us and fresh, healthy vegetables and fruits are always good to have around.

Growing one’s own, surely is one of the most ancient of survival skills? 12,000 years ago our great ancestors, hunter-gatherers began to sow and harvest seeds they had previously been collecting for food, and started growing their own. It meant that communities began to form and settle, that growing grains such as wheat and barley, potatoes (8,000 BC in the Americas) and later on domesticating animals and other plants provided a guaranteed food source and people didn’t have to move all the time. Hunter-gatherers became farmers.

Thousands of years of small communities relying on homegrown food, makes me wonder if that seemingly innate gravitation towards growing our own, providing food safety, harvesting and storing is all part of our ancient genetic memory especially during times of upheaval and uncertainty.

While I hope that it won’t be too long until I find work again to pay for my rent and living expenses, I have to say, despite the horrid and devastating crisis we are sharing globally, I am finding peace, and fulfilment in these more simpler of times. Focusing on creating, growing, baking, reading and sharing and also being grateful for every single healthy day, has brought home to me the things that are really important.

Stay calm, stay safe, stay home, C xxxxx

PS: I’ve started off Kale, Beetroot and Tomatoes in seed trays. I’ll also be growing potatoes, courgettes, peppers, onions, maybe some carrots and several herb varieties. That’s the plan! I was gifted some raspberry canes so they have gone in and I really would like to get a couple of blackcurrant bushes if possible.


Virus Fighting, Vitamin C and Antioxidant Loaded, Zingy Blackcurrant Smoothie Bowl

Blackcurrants are a powerhouse of Vitamin C, polyphenols and antioxidants. Per 100g of fruit, blackcurrants have almost 4x the amount of Vitamin C than an orange and 30x the Vitamin C content of an apple!  Did you also know that Blackcurrant has the 29th highest antioxidant content (and even higher for polyphenols ref: this paper) per 100g of any wholefood on the planet! (Cloves are the highest).

We’ve all been worryingly reading about the Coronavirus. I’ve been reading that one of the complementary treatments in addition to pharmaceutical and oxygen therapy has been large doses of Vitamin C. (Ref: New York Post Article) 

Vitamin C (also known as ascorbic acid) especially in its natural form, is necessary for the growth, development, and repair of all body tissues. It’s involved in many body functions, including the formation of collagen, absorption of iron, the immune system, wound healing, and the maintenance of cartilage, bones, and teeth. (Ref: NHS)

I figured if there was any time to ensure a daily boost of natural vitamin C and antioxidants it was probably now. Quite frankly anything to hypothetically lessen the chance of being stricken severely with COVID-19 (at the very least a help psychologically) in addition to all the physical safety measures individual citizens should be taking. In all likelihood, ramping up the vitamin C in its natural form has to be a good thing…

On a pure and utter whim, and about 30 seconds of thinking time later, I created a delicious smoothie bowl containing over 200mg of vitamin C, bursting with antioxidants and polyphenols and an absolute joy to devour on a bright sunny day. I topped the smoothie with shavings of toasted coconut and a sprinkling of an omega seed mix and put my coconut bowls to good use (I knew the perfect day would come).


Stay calm, stay safe, stay home,

C xxxx


  • 100g frozen blackcurrants
  • 100g of fresh ripe banana
  • 100 ml of fruit juice orange/mango juice/pineapple juice (whatever is your favourite- I used orange juice)
  • Toasted coconut and omega seed mix to top (you could use granola or a topping of your choice but the toasted coconut is amazing! Hell why not swirl in some vanilla yogurt too!)


  1. Put the 100g of frozen berries and chopped banana and 100mls of fruit juice into your blender.
  2. Pulse until the fruit is mixed and then for longer until smooth.
  3. Serve immediately into a bowl and top with whatever you like.

Cost to make per serving: Around 50 to 60p (not including toppings)

I purchased my Coconut Bowls here (affiliate link with Amazon)

WW1 Ration Scones – Recipe No. 186

I can tell you now, follow this recipe EXACTLY, and you will want to do nothing but feed these scones to ALL your floods of visitors once the UK lockdown has been abolished!

I used the basic WW1 Ration Scone recipe from 1918,  adding wild garlic leaves and 1 oz of hard grated cheese to create a delightfully aromatic and delicious savoury scone.

Behind my old house up North, there was a small wooded area that grew an abundance of wild garlic which I regularly used in salads or wilted in stews. So you can imagine how delighted I was when my Riverford Organic Vegetable Box arrived this week with a bag of wild garlic leaves perched on the top, waiting for me to scream in delight! (I actually squeaked). I have yet to find a source of free wild garlic down South where I now live so this really was a treat to receive this.

I found the original WW1 Ration Scone recipe from 1918 in an article in ‘People’s Friend Magazine’ and I immediately thought I bet that would taste AMAZING with a little chopped wild garlic leaf and some of the hard vegetarian cheese (Parmesan type) I had waiting to be used up. Seemed silly not to try.

I adapted the recipe slightly as I fancied savoury not sweet, you MUST give my version a try!

Hope you enjoy, and your floods of visitors too!

Stay calm, stay safe, stay home

C xxxx

PS: On your daily walk you may be able to source wild garlic for free. It’s typically found in woodland, quite near the edges and abundant in April/May. Watch this video HERE

Wild Garlic & Cheese Scones (based on WW1 Ration Scones from 1918 above)

  • 5 oz of white self-raising flour
  • 2 oz of butter or hard margarine
  • 1 egg and a little milk
  • 1 oz grated hard cheese (cheddar would be fine if you have no Parmesan)
  • Several wild garlic leaves chopped very finely
  • Large pinch of salt.


  1. Sift flour and large pinch of salt into a bowl
  2. Dot in the butter and then rub into the flour
  3. Add the grated cheese
  4. Add the chopped wild garlic leaves
  5. Add the eggs and milk mixture leaving a spoonful to brush tops of scones before baking
  6. Form a dough that is not too sticky and can be handled.
  7. On a floured surface roll out to about 1/2 inch thick and use cutter or end of glass to create 6 scones (you may get more if you are lucky)
  8. Place on baking tray, brush with egg mixture and sprinkle a little more salt on the top of each scone
  9. Place in pre-heated (200 C) oven for about 20 minutes until a nice mid golden colour.
  10. Remove and place on wire rack.
  11. Enjoy while still slightly warm with butter. Would also be lovely served in a bowl with stew!

Makes 6 or 7



Piccalilli – Recipe No. 185

Would you believe me if I told you I’ve never tasted Piccalilli before? I truly believe, at 54 years young I am a ‘Piccalilli Virgin’ so it was with great excitement I prepared these jars of pickle, knowing that after waiting for half-a-century, I was going to experience for the very first time a mainstay of the ‘Women’s Institute’ our Grandmother’s larders and the quintessential food item for sale at English Summer Fete’s. I wasn’t disappointed…

Piccalilli is an 18th century “British” Indian style pickle that always contains cauliflower mixed with other available garden vegetables such as onion, green beans. carrots, marrow/courgette mixed with a thickened vinegar/mustard sauce spiced and coloured with Turmeric. It’s a wonderful accompaniment to bread, cheese, fresh salad vegetables, pies, cold cut meats and I will surely enjoy this as a regular dollop on my plate!

C xxx

Piccalilli Ingredients

  • 2 kg of fresh mixed vegetables (Cauliflower + carrot, cucumber/gherkin, marrow/courgettes, green beans, onions, celery)
  • 200g of sugar
  • 150g of salt (overnight prep)
  • 30g plain flour or cornflour
  • 20g ground ginger
  • 20g mustard powder
  • 2-4 teaspoon of ground turmeric
  • 2 teaspoons of mustard seeds
  • 1 litre of white vinegar (although I’m sure malt would be fine too)

You will also need 9 or 10 1lb preserve jars with lids which need to be sterilised. I wash them and rinse, place opened jars on a tray in oven at 160C for about 20 minutes so piping hot. The lids are placed in very hot water (previously boiled) in a bowl.


  1. Wash, peel where needed and dice all veg into small pieces.
  2. Put veg into a large bowl and mix well with the 150g of salt making sure to finally sprinkle some over the top before placing the bowl in the fridge overnight. The salt draws out the water from within the vegetables.
  3. When ready to start making the Piccalilli, wash the veg several times in cold water to remove as much salt as possible and drain thoroughly.
  4. Add the vinegar and the sugar to a large saucepan and heat until the sugar dissolves, add the prepared vegetables.
  5. Stir veg, vinegar and sugar well, add in ginger, mustard and mustard seeds, bring to boil and simmer for several minutes until the veg is still slightly crunchy. Stir when needed.
  6. While the veg is cooking mix the flour and turmeric together with a little vinegar to make a smooth, runny paste.
  7. Add the mixture, while continuously stirring, to the veg in the pan and continue to stir until the mixture thickens.
  8. After a few further minutes of cooking remove from heat.
  9. Ladle mixture into hot jars and screw on hot lids immediately. Leave 1/2 to 1-inch headroom under the lid.
  10. For extra safety to ensure the best seal, process jars in a hot water bath where the jars are submerged in simmering water for about 15 minutes, remove
  11. Leave jars to cool overnight.
  12. Label the next day.

The Piccalilli is best left for 2-4 weeks to mature but I ate some the next day and thoroughly enjoyed it!


People have asked me where I have been getting my cute jars and labels. The links are below:

JARS: 24 jam/chutney jars with gingham printed lids


LABELS: Re-usable and removable labels for jars and containers with chalk pen.


CANNING FUNNELS: 2 sizes, stainless steel for all jam/chutney/relish making.