The Ball Blue Book (as opposed to the Ball Complete Book of Home Preserving) offers the same mustard pickle thickened with flour. The Bernardin Guide to Home Preserving offers at least two flour-thickened pickles. I would surmise in time the flour will be supplanted by ClearJel, but those are current tested recipes. For every rule there is an exception. Personally, and I may be putting myself on the chopping block by saying this, but this recipe (excluding the lack of heat processing) probably is well within the safe range. You have undiluted vinegar, mustard(s) and sugar, all of which play a role in discouraging bacteria. I also like the fact that amounts are by weight. I remember a reference to a historic relish cautioning cooks about the size of the sweet peppers. If an old recipe says, "6 large peppers," probably by today's standards they'd be medium. A suitable compromise for greatest longevity would be to make the piccalilli, bottle in 8-oz. jars (thinking of what your elderly neighbor might reasonably consume in a short time), BWB for 10 minutes to get a good seal AND then refrigerate. This is one recommended method for dubious recipes where you want to extend the life of the product. It's also a good compromise for someone who, due to age, may have compromised immunity. The combination of heat processing AND refrigeration minimizes risk while assuring the product keeps a good while. (Can't speculate on how long, but with all that vinegar the worst I'd imagine is softening of texture over time.) kayskats is right about the sugar. I don't know if British formulas have gotten sweeter over time, but American ones have. Older American recipes also used less sugar. P.S. And where are you going to find white malt vinegar? I felt I'd made a real score when I found a gallon of the brown malt. Carol

Here are 3...but any recipe that calls for fresh cranberrys will work with frozen. Linda C Here's one for Cranberry Chutney - 1 16-oz. pkg. fresh cranberries 3/4 cup packed brown sugar 1/2 cup light raisins 1/2 cup chopped celery 1/2 cup chopped apple 1/2 cup water 1/4 cup coarsely chopped walnuts 2 TBSP. finely snipped candied ginger 2 TSBP. lemon juice 1 tsp. onion salt 1/4 tsp. ground cloves In large saucepan combine all ingredients. Bring to boiling, stirring constantly. Simmer, uncovered, 15 minutes, stirring occasionally. Store, covered, in the frig. Serve chilled. top with walnut half, if desired. Makes 3 cups. Cranberry, Cherry & Walnut Chutney (serves 12) 2 cups dried tart cherries 1 cup fresh cranberries 1 cup raisins 1 cup sugar 1/2 cub apple cider vinegar 1/2 cup finely chopped celery 6 tablespoons apple juice 1/2 teaspoon crushed red pepper flakes (or less, to taste) 1 tablespoon chopped lemon zest 1 cup toasted and coarsely chopped black or English walnuts or hazelnuts Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator. Cranberry jezabel 12 oz bag fresh or frozen cranberries 1 c. water 3/4 c. white sugar 1/2 c brown sugar Wash and pick over the berries, put water and sugars in sauce pan( large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!

What about a peach chutney? A little hot spice and sweetness in one. Perfect for serving with poultry or pork. Here is one recipe but there are plenty of others. 20 to 24 peaches, medium to large, slightly under-ripe - just not dead ripe (total weight about 6 lb or 3 kg) - regardless of the raw intact amount, you 'll need about 3.5 to 4 quarts of peeled, cut up peaches. 3 cups brown sugar 1 large onion (finely chopped ) about 3/4 cup 5 cups red wine vinegar or apple cider vinegar 1/4 cup mustard seed 1.5 teaspoons ginger paste (available from Asian grocery stores), or 2 Tablespoons ground dry ginger or 1 teaspoon fresh grated ginger. 2/3 teaspoon cumin seeds or ground cumin, if you can't get the seeds 1 cup raisins 1 teaspoon ground coriander 1/4 teaspoon cinnamon 1 teaspoon red cayenne pepper 1/4 teaspoon ground cloves 1 teaspoon garlic paste or puree Equipment Jar grabber (to pick up the hot jars) Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) At least 1 large pot Large spoons and ladles Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings) 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment. Here is a link that might be useful: Chutney

Ci-lantro, I also agree that "fry bread" as we now know it was not introduced until the Native Americans were relegated to reservations and/or introduced to European food stuffs. All nations and people have their own version of "bread", though. I think fry bread most probably started out much like the corn tortilla, as the Native Americans would have little access to leavening or wheat flour. It probably contained grains or nuts available such as sunflower seeds or acorns, whatever was available in specific areas. At any rate, I love fry bread in it's current state. It's much like an "elephant ear" to me and is even often served with cinnamon and sugar or honey, although I like it as you've made it, as a container for beans and meat. It was probably originally used as a utensil or device to scoop foods out of the pot. Annie