Odds & Ends Pickle (Chutney) - Using Up Leftover Fresh Veg & Fruit

Join me in the kitchen where we will make a delicious pickle to use up a random assortment of vegetables and fruits.
To see the initial tasting of this pickle, take a look here: • Random Stuff - Reactio...
Recipe notes (this is more what you'd call 'guidelines' than an actual recipe):
The basic formula is:
3kg fruit and vegetables
1kg brown sugar
1 litre malt vinegar
5 teaspoons of your choice of spices
2 teaspoons salt
(I'm not going to convert these units because ounces and pints are not the same in all places - please perform your own conversions if you need to).
Scale:
The above will make quite a lot; you can easily halve all the amounts to make a smaller batch (or make two thirds of it, as I did).
Substitutions:
A wide variety of fruits and vegetables could be substituted here - if you are a gardener with a glut of tomatoes or courgettes, or cucumbers, or apples, this could be made with predominantly one type of fruit or vegetable, but you're probably still going to want some onions in there for the flavour.
I'm not sure if leafy vegetables (like cabbage) or starchy vegetables (like potato) would work in this; if you have those things, you might want to seek a different recipe.
If you don't have brown sugar, white sugar will do - you could add a tablespoon of molasses if you have it, or some dates or stoned prunes - or if you don't have any of that, just make a lighter coloured pickle - it will be OK.
You could use wine vinegar or cider vinegar instead of malt vinegar, or non-brewed condiment if you have a reason to avoid brewed vinegars.
If you have white distilled vinegar instead of brown malt vinegar, use 750ml vinegar diluted with 250ml water.
Some of the sugar (up to probably half of it) can be substituted with raisins, dates, prunes or other sweet dried fruits.
I used mixed spice (equiv: 'pudding spice' or 'pumpkin spice'), allspice, chilli flakes and curry powder - you can substitute different aromatic and piquant spices if you prefer them, or if that's just what you have available; mustard, ginger, turmeric, cumin, caraway and other spices like those will all work.
Adjustments:
This makes quite a sweet, medium-spicy pickle; if you prefer sour things, you could dial back the sugar by one quarter of the total amount, or use distilled vinegar. If you want a really piquant pickle, add more of the spices you like, or include some fresh hot peppers in the vegetable mix.
If you want something that is completely spreadable, you could mince the vegetables in a food processor. If you like chunky pickle, cut the pieces to the size you like best.
All in all, this is a very forgiving recipe - as long as you do something a bit like this, you'll end up with something a bit like this.

[@Laralinda]

I think your cooking and crafting videos are great for learning English as a foreign language. The topics are kind of "every day life" without being boring but without rocket science. Your explanations are simple and on the point. Language also is about culture, so I get exposed to that, too. And sometimes I am proud of myself when I get one of your puns and jokes ;-)

[@Laralinda]

@Fuhe Yu German

[@katsiashalmanava934]

I agree with you. I'm a teacher of English (my native languages are Belarusian and Russian. i found the videos in the spring of 2020 - my son fell ill and I was looking for something to entertain him. He had planned to leave his school for a colleague but we failed to submit the papers and he returned to his school. He was depressed as he had been bullied there and also as a part of his curriculum he had to work at a hospital (a sort of an errand boy). It was so romantic (the hospital) until the pandemic and his falling ill did frighten him. These videos sort of switched him on.

[@rosah697]

@@katsiashalmanava934 Interestingly, I’m learning Russian with English as my first language. Do you have any suggestions of Russian-language KZbinrs with similar content?

[@katsiashalmanava934]

@@rosah697 I'll try to search but I normally find very costly recipes in Russian. My son and I, we've been in a great trouble since the late 2000s, with his mobbing and bullying starting in 2007 (kindergarten and on through the whole school) and mine - in 2009 (loosing my job). I find his videos therapeutic - especially the "0.97 c 3 meals a day" challenge. My son hated foraging and would get very much depressed now it's OK for him.

[@za_zi_a]

Shrimp also, to me at least, represents all the positive sides of the British culture and traditions: he is kind to others, frugal, preserves traditional food and recipes, talks quite a bit about the local nature, as well as the history. So yeah, for anyone learning English and traditional English lifestyle this channel is indeed a great source of information. Plus, Shrimp speaks at a moderate pace, in a clear voice and pleasant tone, so easy to understand :)

[@cancelledsport1817]

I'm 15 years old and I don't know why I like to watch this man do random things so much but I do. I appreciate his videos

[@griffinhunter3206]

18 and same. He does a good job of simply talking through what he is doing and what he is doing is interesting

[@zachmymanbro6771]

Yes same it’s like A year ago I watched a scam baiting video now here I am bouncing up and down on Friday waiting for his content

[@BaconBabe87]

It’s cos this guy is like those “oddly satisfying” videos 😂

[@shhhx7186]

his videos have a down to earth, natural kinda vibe also learn something informative. thats why i watch him atleast. its one of my fav channels

[@judebogart]

Delighted that younger people are watching the channel.

[@africa_everyday]

I'd love guava in it.

[@PlanetComputer]

dsfgsfdg

[@miqerman]

@@PlanetComputer vlykjtstgjdmdg

[@nursultantulyakbaycats]

kind of hard to get a hold off in europe, but that does sound good

[@badspellah]

It would be cool to see what fruits grown in both the uk and Nigeria and see how much the uses of said fruit / vegetables differ.

[@zeylasacli1641]

1 week ago?

[@Lacrimosus2012]

I love the idea of you opening a jar of forgotten decade chutney only for it to be great

[@revenevan11]

Reminds me a bit of the book/movie "Holes" lol.

[@stevewhitcher6719]

I made a good "branston" replacement using the same idea but i didnt have any vinegar or sugar. I used the left over liquid from commercial pickled onions and gherkins (that i had stockpiled in the fridge) some "brown sauce" that i didnt like, and some Strawberry jam to balance the acid/sweetness. Surprisingly it worked very well and matured very quickly. Not bad because it was all stuff i would have thrown out.

[@stevelane7632]

I think that's fantastic....ingenious mate...proud fellow experimenter!

[@captainbackflash]

Sounds good!

[@fuckgoogleforever]

You're quite skilled at various things that are seemingly unrelated, I genuinely thought this was a review on an unknown pickled food. I didn't read the title, I see an atomic shrimp notification and that's as much as I need to know to be interested. I envy your various skills. Edit: I mean by the jars and the labels they look professionally done.

[@UberAlphaSirus]

He thinks he is.

[@smcdonald9991]

+1

[@loam6740]

The lion curry powder jar looks awesome, I love seeing brands with old school logos. It seems somewhat rare to see opaque spice jars today

[@simonc7947]

My mum used to buy Lion spices in the 1980s. I didn't know that you could still get them.

[@ahandsomefridge]

The term 'sandwich lumpy' just made me smile for some reason :)

[@iansaxby9264]

This is fooking brilliant. I haven't had chutney since moving to Canada ten years ago, and I have an eight thousand square foot vegetable garden that I cultivate over the spring, summer, and autumn. I've been making pie filling out of my leftover green tomatoes, but this year it's going to be all aboard the chutney train. Oh, and congrats on hitting the half million. Nice work!

[@unnamedchannel1237]

Nothing like a good old pickling to start the day

[@neopix6229]

You're pickeling me pink

[@smcdonald9991]

@@neopix6229 I used to live in Pickering! (Canada)

[@neopix6229]

@@smcdonald9991 cool, reminds me of the legend Ronnie Pickering

[@superflatjellyfish]

I like the idea of having so much chutney around the house that I'm "obliged" to have cheese boards more regularly :p Great vid as always. Many thanks

[@mollynakamori]

Thank you on behalf of Babatunde! And thank you doubly for bringing Babatunde to my attention. He is just the loveliest, most humble, and interesting person!

[@taylorfry4947]

He really is just so lovely! I love to hear what he has to say.

[@iansaxby9264]

Hey, update: My batch of beet and turnip chutney just finished maturing, and it's completely spectacular. I'm about to boil up a batch of tomato chutney, and plan to have a couple of dozen bottles stored for winter. Thanks for posting the recipe and procedure; it's easy and produces fantastic results.

[@sallybanner]

babatunde sent me! thank you for all of your help making his channel possible.

[@riddlydiddlyimawantedmanin4442]

Oh Behalf of Babatunde (Africa Everyday) I'd like to say thank you. I would also like to thank you for the introduction to a great channel which is opening the door on Africa and educating us on the beautiful people. Also thank you for evverything on the Atomic Shrimp Channel, this is one of the greatest things on youtube.

[@robertmartindale563]

Remember; ALL spice, not OLD spice, the are not interchangeable.

[@KN-xl6lw]

Old Spice Chutney 🤔 "Top notes are Nutmeg, Star Anise, Aldehydes, Orange and Lemon; middle notes are Cinnamon, Carnation, Pimento, Geranium, Heliotrope and Jasmine; base notes are Benzoin, Musk, Vanilla, Tonka Bean, Cedar and Ambergris." www.fragrantica.com/perfume/Shulton-Company/Old-Spice-Original-14746.html

[@Cringemoment4045]

Lmao

[@smcdonald9991]

Hahahaha!!

[@jeil5676]

@@KN-xl6lw I always thought it smelled like cloves. Ambergris?! Theres no way they put ambergris in there or anyway anyone notices hints of ambergris.

[@KatieM786]

My Grandad always wore Old Spice. NB. Do not make chutney out of your Grandad.

[@Henri-email-archive]

''my hands are not huge, these are tiny bananas'' -Mike 2021

[@smcdonald9991]

In the US we have someone with small hands but he's not nearly as articulate and resourceful as Mr Shrimp.

[@lakesq2056]

@@smcdonald9991 lol ...fortunately the "short fingered vulgatian" as Spy Magazine used to call him, no longer has his small hands near the literal and figurative launch buttons!

[@smcdonald9991]

@@lakesq2056 Watch out though.. He's controlling the secret Jewish space laser from Mars-a-Lago!

[@FullMonterey]

Thank you on behalf of Babatunde! He really does appreciate all you've done so very much.

[@maddy02_]

"We're hosting my sons pet rats at the moment" Okay. He has a SON who has PET RATS and hes playing the stepdad for them?!?!?!? How wholesome and unexpected is that? I love this channel.

[@richsmart321]

I like this because you are using up whats left - rather than following a recipe to the letter. Feel we too often are scared to replace ingredients with what we have in the cupboard. Bet it tastes lovely in a month! Send me a jar ;-) !!!

[@joannafitzpatrick88]

I am not sure why but I never thought you could pickle a banana, I want to try pickling now 😊

[@peggymason7438]

3 years ago I made banana vinegar. It has only gotten better with time! Still have about half a cup left.

[@joannafitzpatrick88]

@@peggymason7438 I know it sounds silly, I just can't imagine the taste but that sounds so interesting

[@KatieM786]

Just when I though bananas were disgusting enough already! 😂🤣

[@joannafitzpatrick88]

@@KatieM786 🤣

[@ninnusridhar]

As an Indian the first time I saw British style chutney I was so weirded out. But then I remembered we technically have this style of sauce/,jammy thing but here the name is Pachidi. Mango Pachidi is actually a feast item here. It's fruits/veggies cooked down with a little sugar and some spices or a sort of buttermilk preparation common in South India.

[@andreabrucculeri1025]

I get a little zap of joy every time I see that a new Atomic Shrimp video was released

[@smcdonald9991]

Yes, me too.

[@sandysani6045]

You are not alone!

[@donnabrasher3303]

Me, too!

[@liserjones8465]

Going to watch this when I'm not so tired but I promised Babatunde that I would thank you for being part of his life so here I am! Thank You Mr Mike.... Oh sod it, I can't go to bed without watching!!

[@nathangathercole6888]

This is an amazing channel, one day im watching a video about John Warosa the next im watching you make chutney. Cant complain as no videos have ever been boring no matter the topic.

[@markwilliamson1193]

'The Atomic Shrimp' , best Channel on KZbin by a country mile... ...

[@ABCDoris]

I don’t want to sound ungrateful but please make more videos fast. These are some of the best things on the internets. So interesting and relaxing. ❤️👌🏽💫

[@u2sandrah]

Im here, Mr. Babatunde sent me... THANK YOUUUU Mr. Mike!!! @africaeveryday

[@peoplethesedaysberetarded]

That looks great; see you in March!

[@dylan522p]

"I would totally wear a shirt with that pattern" I love you

[@tjard]

Thank you for Babatunde. i hope you both keep it up!

[@Cadwaladr]

I know what you mean about maturing, I had a number of bottles of beer that my uncle made, and I put them away and forgot about them for about 17 years, but when I found them, it was some of the nicest brown ale I'd ever had. It wasn't even a very high alcohol beer, it had just kept well in relatively cool conditions (below 24C, for the most part) and away from sunlight. I have a special bottle of beer that I'm saving, it's from England (I'm in the US), and it's meant to be aged, it was made in 2014, and supposedly it should be at its best about 2022, so I hope I can have some friends round to taste it then.

[@DrakethNamikaze]

OMG. How am I ever going to be able wait until March to see how the pickle tastes??? 😱😱😱

[@AtomicShrimp]

Time flies when you're having fun!

[@DrakethNamikaze]

@@AtomicShrimp What is.... Fun?

[@oz_jones]

@@DrakethNamikaze funnel without the nel

[@Cringemoment4045]

@@DrakethNamikaze when you put f in un

[@justinium77]

Erm...you could possibly try getting a life 😀👍

[@MatsJPB]

Hm! I always thought when people in UK talked about chutney they meant something like mango chutney. Guess I'm going to have to do a deep dive cuase this sounds delicious! (As is mango chutney, but this stuff was all new to me)

[@evank06]

This channel has such a weird and wonderful variety of content

[@ironhead65]

Spreadableness...thats going into my rotation of vocab! Love it! Always entertaining. Thank you!

[@commandingsteel]

i used to be disappointing this channle wasn't only scam baiting, but I've began loving the variety, especially the food and electronic videos

[@Briikaaz]

I can totally picture you in a shirt with the curry powder pattern. It would be epic. Now I want one for myself, but in a feminine peasant blouse style.

[@AtomicShrimp]

I'm thinking of using my little new CNC machine to make some printing blocks for patterning fabric. It might have to happen!

[@gingreyj]

Thank you on behalf of Babatunde. I really enjoy the content you two have brought us.

[@YoungDeathWish]

We shorten it to chut here. But it is quite good. Another thing I found recently was pickled okra and it’s very good, better then cucumbers IMO

[@tobiaswatson2741]

Excellent knowledge and presentation. Your videos remind me of being a kid learning to cook with my mum. Chutneys and preserves are unsung food heroes. Lovely to see old school British gastronomy. Keep going! Subscribed.

[@Yaxchilan]

Babatumdia sends his love, thank you!

[@MacMcCaskill]

This is just the video I've been looking for. So much better to see it done than read a recipe. I can now go ahead & pickle with confidence! 😋

[@smcdonald9991]

Idea for a future video: Non British viewers would be interested in knowing more about the Ploughman's lunch that you mention at 01:05 .

[@sarkybugger5009]

Decent cheddar cheese, crusty fresh bread, butter, pickle. That's it. What my dear departed grand-dad would call bread and cheese. His daily lunch, for as far back as I remember. Pubs will tart it up with some salady type crap, and charge you the best part of a tenner. ;o)

[@smcdonald9991]

@@sarkybugger5009 Interesting, thanks. Simple but would do the job.

[@Realgaps]

Show us the rats! (If your son will allow it of course.)

[@smcdonald9991]

If rats interest you may I suggest a visit to Washington?

[@Realgaps]

@@smcdonald9991 Hah! Good one!

[@smcdonald9991]

I'm all for rats as long as it's not in the "Weird stuff in a can" series.

[@mbr663]

Atomic Shrimp, you never cease to delight me. Not everyone can bring off a variety video shtick, but you have done it so well! You move gracefully between pulling the wool over scammers' eyes, to foraging, to tasting obscure canned goods, to teaching us how to make chutney! I now have the confidence to try my own chutney. Thank you for being one of the more interesting video makers out there. In fact, I might say that your videos are sort of like a random chutney, a very good random chutney 😁. With no foul language!

[@killercows3846]

Thank-you, on behalf of Babatunde. You rock Mr Mike! 🙏🏼

[@Plummer500]

Thank you Mister Mike: From Babatunde!

[@salan3]

I love making pickles and chutneys. As you say great for using up fruit etc. I make a tom chutney that really does use up ripe toms. You need TEN pounds of toms to make ONE pound of chutney. A Victorian recipe. Tastes fantastic! 'Pam The Jam' does some great pickles and chutneys. I use her cucumber pickle a lot.

[@vermis8344]

'Pam the Jam' - there's a moniker I haven't heard in a while, since River Cottage was on the telly! Does she have any presence online - site, youtube channel etc.? (I used to be into chutneys myself. Only thing I have at the moment is 2019's pickled 'post-October' pumpkin, discovered at the back of a cupboard.)

[@salan3]

@@vermis8344 Loads on YT. Just search her.

[@ahamatmabrahman]

will certainly make this , got apples, cabbage, carrots spring onion, corgette, frozen corn, a tomato, sultanas, brown suger, cider vinegar, sices and empty jars piling up. Since food prices are so high it's good not to waste anything and we love a bit of pickle so hopefuly it'll go down well

[@SuperWeapons2770]

I've been watching a lot of cooking videos recently. I was surprised when you video popped up!

[@revenevan11]

Wow, just saw this video now and I gotta say it's got me excited for the start of spring, and then when I'll inevitably have surplus produce from my garden. I've been wanting to try making various exotic types of mead, and now I know what I'll be doing with some of the extra veg! I already know all of our tomatoes will be going into jars of spaghetti sauce, usually my sister and dad make a couple huge batches, but I'm looking forward to specifically the cherry tomatoes that I can use cut in half in pasta and on some flatbread pizzas 😋

[@remote44]

There is something satisfying about hearing an English man say "Oh its good!" its the most convincing "Its good" out there

[@MichaelEdelman1954]

This episode inspired me to make my own version. It’s delightful with an English cheddar I bought last week.

[@jenaf372]

Babatunde said we should say thank you from him.

[@MaD_fX]

Nothing goes to waste. Excellent!!

[@hashihashi1019]

You just explain everything so well.

[@Andle_001]

This video came to mind when I got my hands on a bunch of over-ripe fruit and veg. Looking forward to seeing how my pickle turns out!

[@thecerealsong]

Thank you, on behalf of Babatunde! (And thanks from my boyfriend and I, also. We love watching your videos together! We're gonna try to make our own random pickled stuff sometime)

[@moutonso]

Thank you on behalf of Babatunde!

[@granthodgson9548]

All spice on your shopping list - dont forget! Thanks again great video.

[@Rullstolsboken]

If you boil pieces of swede, carrot and potato and the mash it with a bit of white pepper and salt you get rotmos which is Swedish for mashed roots basically a tastier mashed potatos, you eat it with sausage and of you havent i would recomend giving it a try, just remember to boil the pieces so they are all soft so the swede goes in first and so on

[@AtomicShrimp]

Yeah, it's good - sometimes we use parsnips and sweet potatoes in a similar way - makes for a really nice tasty mash

[@CrossPlatforming]

I had to come back to find this video. I was at the store today in the midwest and saw some Heinz brand pickle in the international aisle. I immediately remembered this video and brought the jar home. It tastes pretty good, and really just pushed me to make my own.

[@ArtoriasNX]

My late grandmother had made some pickled grapes and the whole family wondered what the hell was she thinking?! I alone was given the task of taking them home and trying them as one else dared, but my lord were they excellent! Absolutely brilliant in a cheese sandwhich

[@dylantrinder1571]

Looking forward to seeing you taste that with some mature cheddar! Looks great already.

[@SuePZZ]

Thank you on behalf of Babatunde 🙏🏻❤️

[@catslove3884]

Taa daa! Just tasted (after having a sniff) the Odds and Ends Chutney I made following your instructions. Very tasty! Not the same veg and fruits, but whatever I had in the fridge. Thank you.

[@irmacruz5876]

I made 10 jars of this and added 2 pkg of dried appricots, dates and dried pineapple. It was delicious 😋

[@212025510]

I think your wife must love your cooking hobby. There's not many husbands with that skill and passion.

[@russellfunk4703]

What a great idea making this with all those left-overs. I can almost smell it!

[@lauraanne341]

This is exactly the kind of chutney my mam has been making every year since I was little. She uses whatever we had a glut of from the garden. There really is nothing like home made chutney.

[@kapitany7449]

I hope you never stop making videos. I really like your variety content. It's very entertaining!

[@BIGLOVE201130]

Nice great way to use ripe fruit and vegetables

[@squidthekidrsatthesquidarm4338]

This is interesting! I love your videos where you just use whatever you have at home.

[@TheWaterMarbler]

Lol as an American I find it really funny that you're "hosting" rats. It makes me think you're throwing a little dinner party for them.

[@gazzam3172]

It was meant to be humour its just he does it so naturally and dry as if its every day stuff.

[@TheWaterMarbler]

@@gazzam3172 I know it was intended to be funny. What I mean is that most of the Americans I know don't refer to hosting when talking about accommodations but rather parties or dinner events.

[@lovecats6856]

Guessing the rats are from school(?)

[@smcdonald9991]

I'm all for rats as long as it's not in the "Weird stuff in a can" series.

[@manimax3]

One of the rats is probably sitting on his head and is steering his hands by pulling on his hair.

[@RichtersShadow]

I remember when I first subbed and only watched the scambaiting videos. I'm glad I started watching the other stuff. It's very relaxing.

[@GrandadsOtherChannel]

We had Heck sausages for our evening meal last night - sausages, bacon, baked beans, and potato pancakes. They were very nice sausages, thanks for the recommendation 😋👍

[@chriswalford4161]

Excellent used for oddments. Chutney - jam for cheese I admire your spirit of improvisation

[@theprofessor4914]

Love your videos. I learn something new and fun from each one.

[@za_zi_a]

Congratulations on 800K subscribers!!!

[@BSWVI]

Thoroughly enjoying this video, congratulating myself for finding this channel, when boom! My pretty Ikea kitchen shelf!! A sign!😉

[@JehanineMelmoth]

I haven’t seen Lion curry powder for over forty years! My mother used it, and I’d forgotten all about it until I saw the canister in your hand! I’m trying to buy some now, but they seem to come in twelves. I’m trying to come up with a justification for buying that amount - where to store it, why it’s a good use of money... my mother made lovely British-style curries with it - I’m vegan now, but she used to make curries with lamb or beef, onions, raisins, stock and Lion’s. Thanks for bringing that memory back!

[@JehanineMelmoth]

Ok, I’ve just bought 12 tubes of Lion curry powder, and I’m splitting them with friends.

[@mackenziedrake]

This is brilliant. We tend to get apples, bananas and roots piling up here, and we both like sweet, savory pickles and pickle relish. Thank you!

[@donaldasayers]

I made something like this two Christmases' ago, only mine was called "Random shit chutney". It was much nicer than Nigella's Christmas chutney, which was the major focus of the day. Don't make Nigella's Christmas chutney unless you like pickled mince pies. Yuk. Anyone want some Christmas chutney?

[@donaldasayers]

@Lassi Kinnunen 81 Just what it tasted like.

[@yukonliving]

No idea how I missed this video, but thanks to your last upload I made sure to find it! Definitely added to my list of things to do this spring. Cheers!

[@jamowallace]

So glad you changed to a bigger pan!

[@CheeseDud]

Definitely looking forward to seeing the tastings for this in 1 month, 3 months, 6 months, 12 months, 24 months, and 48 months!

[@susancheveralllong7694]

Mega. Curry Powder pot 😉 so glad they haven't change there logo. 😁

[@marielg9143]

beautiful combo

[@bdburns7]

i also love your channel because it really helps me reduce food waste. i have texture aversions with food, and i’m trying to learn to work with it and waste as little food as possible. it’s really just about being creative!!

[@yes0r787]

This looks great. I'm really glad you used dry fruits not white sugar. I think I will try something similar with raisins.

[@delmonti]

Great vid! Love the bangers & mash vid and managed to replicate it, was lovely.

[@andersbendsen5931]

I had gooseberry pickle once. Absolutely stunning. So I reckon you can pickle anything. 🤷🏻‍♂️

[@mce_AU]

I'm going to have to try making a simple pickle one day.

[@gyaradosparty2565]

I’m so glad you made this video!!!

[@karenwright9123]

I've made other preserves and pickles,never tried chutney. Next time I have some veg and fruit needs using I'll give it a try. Thanky.

[@sunnycooper9440]

This was interesting! Never saw chutney be made before, never thought you could add grapes to it , either. Also, want to say that a few days ago, I tried making Bangers and Mash after seeing your video about it. Though, due to shortage of meats because of the winter storm that hit my area, the only sausage I could get from the store was sweet Italian sausage. Nevertheless, came out great! Served it to roommates and they loved it, too.

[@bettygraham818]

Brilliant! Lots of inspiration yet again. How I wish I hadn't got rid of my preserving pan and sent my jars to re-cycling!

[@kelseyf2619]

I would love to see the rats if possible 🥺♥️

[@alexe8375]

Hilarious scambaiting, interesting foraging and cooking videos, and other miscellany - add the cuteness of a couple of rats, and this channel may well become too powerful

[@joyclark9866]

Really useful, thanks very much. I appreciate the ratio info - now I can make any chutney!