This makes nearly 7 kg of pickle so you'll need a lot of jars. It's OK to scale the recipe down. When chopping, take care to avoid large areas of peel which cook into unsightly strands. Chop or liquidise the tomatoes and chillies using some of the vinegar to loosen the mix. Chop or liquidise the peeled onions with more of the vinegar. Chop the apples. If there are large pieces of ginger, chop them smaller. Boil all the ingredients. There is a high risk of the mix burning onto the pan. Stir frequently and don't leave unattended. It's ready once the volume has reduced and very little liquid separates when the mix is off the heat. The apple should have dissolved completely into the mix and the colour will be dark. If the pickling process is incomplete, the fruit might ferment. This could give you exploding pickle jars. Vinegar without spices 1600 g Tomatoes 1200 g Cooking apples 1200 g Sultanas 1000 g Dry crystallised ginger 700 g Onions 600 g Sugar 600 g Salt 20 g Chillies, Scotch bonnets 3 or lots of normal ones Substitute some of the the apples for other fruits seasonally. Cranberry at Christmas. Apricot, in season or whatever is in surplus.