What food can I make now that won't break the bank? And will last years mincemeat be any good?

[bymoonlight]

What food can I make now that won't cost the earth in equipment or ingredients?

I am thinking pickled onions? Do they taste better than shop bought?
Chutneys?

I always make Delias Christmas pud, but I want to try a different recipe this year. Any suggestions?

I have three jars of mincemeat that I didn't use last year, will they be ok to use for mince pies? Or should I chuck

N.B I am 20wks pg and am refusing to cook food I cannot eat >

[CaptainSweatPants]

What's the best before date on the mincemeat ?

& how do pickled onions fit into Xmas dinner, lol

[bymoonlight]

Well more for the buffet on the boxing day I was thinking!

I made the mincemeat last year sometime, there is no bb date

[WhoKnowsWhereTheTimeGoes]

Pickled onions definitely they need a good 6 weeks to be ready and keep for ages. I'm not doing them this year as I have loads left from last year.

I also have a jar of homemade mincemeat left from last year, but will probably make some more.

[WhoKnowsWhereTheTimeGoes]

Some more as well I mean. One jar is never enough!

[WhoKnowsWhereTheTimeGoes]

Oh yes, homemade pickled onions are way nicer than shop bought, even the premium brands.

[bymoonlight]

Thanks whoknowswherethetimegoes.

Do you add anything special or just vinegar and salt?

[TwoStepsBeyond]

The whole idea of mincemeat was to preserve the 'meat' with spices etc so it would keep for several months, so there's no reason why it wouldn't be ok, all the sugar and acidity would make it very inhospitable for bacteria, especially if you put alcohol in it too. You may find the top has a bit of mould on it if the jars weren't totally sterile, but as it will be recooked in the mince pies anyway, it should be fine. In my book, if it looks ok and smells ok, then its ok.

Disclaimer: Perhaps get someone who isn't pregnant to try some and make sure they don't get ill first!

[GibberTheMonkey]

That's good to know about the mincemeat as I have so from last year too

[WhoKnowsWhereTheTimeGoes]

No salt in the finished onions, but I do use masses of it to salt the onions before pickling - peel them, put them in a bowl with masses of salt overnight, it draws out the water and makes them crispier. Wash them VERY throughly the next day. Then I just put them in sterile large Kilner jars with half and half malt vinegar and white vinegar plus a few peppercorns, couple of cloves, a small dried red chilli or two and some mustard seeds. Store for 6+ weeks, job done. I've never used pickling vinegar or bought spice mixes. Some people use sugar, but I prefer them without.

I personally wouldn't use mincemeat that had mould on it, even if you did scrape it off and cook it, you don't know what toxins it has produced and it will be more than surface deep. It should keep for over a year without going mouldy though.