This afternoon I have stewed some plums, my mother would be pleased. She would stew fruit throughout the summer, apple, plum and pear seasons and these would be stored in kilner jars for use in the winter. Everything was seasonal in terms of food eaten and preparation and preserves for out of season.
There would be pickles, clear brine pickles and I still do these myself. Also pickled cucumber.
I prepare pickled red cabbage all through the year, not just at Christmas as some do. It needs to be pickled and eaten fresh within a couple of weeks or it loses its crispness. So my habit is to buy a red cabbage once per month and pickle it.
I eat meat and often roast a joint of beef, ham or pork which lasts me for many meals and with the cold meat I eat my homemade pickles. In the clear brine I like to do mixed vegetable pickle of whatever is to hand, cauliflower, green beans, shallots, peas.
I also regularly pickle beetroot to eat with salads. This is slow process and needs an alarm set to remember that the beetroot are boiling. I have more than once forgotten they are on and the saucepan boil dry.
My mother mostly used ordinary malt vinegar and black peppercorns for her pickles and a simple dry brine method of salting overnight and then bottling the vegetables 24 hours later. You can also gently boil the vegetables for a few minutes if you want to soften but I use them raw as my mother did and the simple brine method. The vinegar is boiled and steeped with spices which mum simply used peppercorns, some sugar, a little salt and allspice if she had any in the cupboard. (The vinegar is allowed to cool before use for these pickles described).
I prefer to do my cucumber as grated cucumber, peeled, grated coursely and placed in a bowl with salt, pepper and 1 tablespoon of vinegar and a little sugar, cooled and placed in the fridge topped with sour cream or Greek yoghurt.
My mother would also make Russian salad which I think we all miss from Heinz when we could buy it beautifully ready made., tinned. We always had several small tins in the cupboard. Quite why Heinz decided to discontinue it I will never understand. I thought it was popular. To make your own Russian salad is a bit of a variation of the clear pickles described above but with the cauliflower, beans, carrots, and anything around, peas, turnips, etc. potatoes, all boiled to soften. Once cold the ingredients are arranged in layers, seasoned with salt and pepper and covered with mayonnaise. The best mayonnaise for this is your own homemade rather than a Hellmans. I don't bother to make Russian salad now because it is too much for me to do for myself. It is sometimes possible to buy it in the Polish section of supermarkets or Polish grocery shops but it never tastes the same as Heinz.
Mayonnaise recipe mum used was 2 yolks of eggs, 1 teaspoon of French mustard, a little salt, pepper and tarragon vinegar, or star anise infused, and 1 pint of salad oil and 1 tablespoon of cream. I found this written down but I don't remember seeing her buy oil because she cooked with lard. She presumably would buy a very small quantity of olive oil. The yolks and everything else are mixed with a wooden spoon and the oil is then added "drop by drop" then the vinegar and keep stirring all the time. The cream is added at the end and sometimes can have a little cold water at the end, she has added, if it is too thick. This should all be made in cold conditions and if it is hot use a basin of cold water to stand the bowl in whilst beating.
My mother was a good cook and over the years I have noticed that a lot of her food preparation and ingredients were very similar to the food I have eaten whilst travellilng in Eastern Europe. Whilst simple, straightfoward food is still eaten in Russia and countries across Europe it is less so in Britain. I still cook the way my mother did and I am sure I am not alone in this but many generations after me I think have all but abandoned this type of food described here.
My mother also made jam throughout the summer but I don't do this myself mainly for the simple reason that I do not eat enough jam to justify it. I wait until the church fete and buy the odd jar. I always have honey in the cupboard which I purchase from a honey stall on the side of the road near here.
Azerbaijan had many many pickles and honeys and I was in paradise. The meat was well cooked and the salads and pickles spilled over into bottled fruit and herb drinks that we don't even think about to accompany the food.