In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.

I cannot believe my eyes now when I looked at the recipe on my cell phone…….It is your recipe Melissa….the very one you are now telling us about….

What the label advises:Once opened, keep refrigerated and consume within six weeks (Haywards Piccalilli) For meat lovers, our selection of cold meats is a carnivore's dream. From thinly sliced deli meats for sandwiches to flavourful sausages for grilling, we've got a variety that will satisfy your meaty cravings. However, because it's already a fermented product, it won't go off and it's fine to store it in a cupboard. What the label advises: Ensure the lid is closed and store in a cool, dry place out of direct sunlight (Sarsons Malt Vinegar) Heinz Piccalilli is the perfect Addition to Breakfast, Lunch or Dinner. The slightly sharp tangy flavour and the mixture of vegetables go together very well.

Turn off heat, remove the lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel. You can use either apple cider or white vinegar, just make sure it says 5% acidity (no homemade apple cider vinegar for canning recipes) What the experts say: Made with wine, this French mustard also contains the preservatives potassium metabisulphite and citric acid. What the label advises: After opening, keep refrigerated and use within one month (Maille Dijon Original Mustard) Fill a pint-sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.

Cottage Delight Old Yorkshire Chutney with Real Ale

What the experts say: Acetic acid and a high sugar content act as preservatives to keep microbial degradation at bay, so mango chutney doesn't need refrigeration. remember we live in warmer homes than in the past. Homes are warmer by four degrees Celsius than they were in 1970, so bear this in mind if you're still making decisions about where to store food - fridge or cupboard - based on what you've always done. risk cross-contamination. Putting your toast knife into the honey or dipping a sausage in the mayonnaise could introduce morsels of perishable foodstuffs that could shorten their shelf life. What the experts say: Dr Schenker says: 'There's no need to refrigerate soy sauce, because anything with such a high salt content is highly preserved.' Time to make another batch in between making Sauerkraut, Kimchi, Kefir Milk, Apple Cider Vinegar and Fire Cider Vinegar.

What the experts say: Vinegar has an indefinite shelf life at room temperature, and can therefore be safely kept in a cupboard for years. What the experts say:Like Dijon mustard, this can be kept in the cupboard, thanks to preservatives including vinegar and lactic acid. Refrigeration is only required if you're concerned about keeping the quality and flavour at their peak for longer. Mango chutney I rarely throw condiments away unless they've clearly gone off. I've fed the kids pesto with the mould scraped off...No one died.'I made it twice and it was exactly what I wanted and remembered from over 60 years ago…It is too expensive to buy in the shop. What the experts say: This is fine to keep in the cupboard, as it contains preservatives including vinegar. What the label advises: Once opened, keep refrigerated and use within six weeks (Sharwoods Green Label Mango Chutney) What the experts say: HP Sauce contains preservative ingredients including both malt vinegar and spirit vinegar, so it's fine to keep in the cupboard, along with your ketchup. After soaking cucumbers and onions, pour out saltwater and rinse thoroughly with cold water and allow cucumbers to drain.

I find this a bit more tangy than Haywards, so I like it just a tiny bit less. Depends on your taste though. It's still excellent with cheese and meats. Of course, the best piccalilli comes from my home town and it's not on here (not naming names). But this is a tasty substitute. what the Food Standards Agency advises. Use common sense and sensory cues such as smell and taste to determine whether a food can be eaten beyond its 'best before' date. However, 'use by' dates should be strictly adhered to - no guesswork. It was such a favorite of mine growing up that I asked my Mom for a bottle of Piccalilli for my birthday….I am now 71 years old and it is still a favorite of mine.What the experts say: Some people think that because it contains fish, it has to be refrigerated once opened. What the experts say: Storing olive oil in the fridge will solidify the triglycerides and monounsaturated fatty acids, so keep it in a cupboard instead.