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That looks to be quite a good recipe so will try that one thank you. When starting this thread I had great faith that somebody on NSC would know the answer and I have been proved correct.

I read the piece that you highlighted after thinking that you was taking the p..s then I realised that you werent, many thanks.

I just wondered as all the recipes said to use malt vinegar and boil it whether I could speed it up by using pickling vinegar or storing it in either a warm or cold place whether that would make any difference. I am using the info from NSC posters who may have made some in the past.

Watched Rick Stein on Saturday kitchen this morning and decided I would make some but looking at the various recipes it seems most need 3 months pickling. Is there any way that this can be quickened up to be ready for Christmas if I do it this weekend. I have the jars and can get the...