Henshelwoods Fine Foods - Award Winning Producers of Pickles, Chutneys & Jams

Pickles / Nibbles
Enlarge image	Mulled Wine Beets Although white wine vinegar offsets the sweetness of the beetroot, this is not the harsh malt vinegar pickle we know in the UK. The acid level is the lowest possible to ensure preservation. The addition of red wine, orange liqueur and warm spice notes with horseradish rounds off the whole flavour. Originally devised as a Christmas product, this vegetable sells amazingly well all the year round. This product is far superior to anything your customers have tasted before out of a jar. A firm favourite as a pickle, or as part of a mezze or buffet and lifts a sandwich.
Enlarge Image	Gin and Tonic Turnip These sunny yellow pickles are a real eye catcher and taste as bright as they look. The gin and juniper give a sophisticated edge to the flavours. The turnip retains a little crunch so the texture in the mouth is very satisfying. This pickle is awesome with seafood of any kind. It also works well with poultry and game birds. The liquor is added value, use as a marinade for prawns or mix with a little quality olive oil and use to marinade venison.
Enlarge Image	Vodka and Orange Onions The name sells this pickle! But it is not a gimmick as repeat sale show.The pickling liquid of vodka and orange liqueur with spices is a real wake up call to the taste buds. Great served as it is or chopped into a mixed leaf salad. Tops off a gammon steak beautifully. Don’t waste the liquid, it makes a great marinade for tuna or mackerel or when reduced till sticky it can be brushed onto duck and pork roasts to give an awesome look and a tasty finishing touch.
Enlarge Image	Sweet Balsamic Onions 2006 Great Taste Bronze Award This is as far removed from onions in malt vinegar as chalk is from cheese. The brined vegetables are bathed in sweetened balsamic and the end result is deep mahogany coloured onions in a full flavoured dressing. Free from artificial colouring and preservatives. These onions are a perfect accompaniment to cheese either in sandwiches or as part of a ploughman’s lunch. Drained of their marinade they can be roasted in the oven to caramelise; a perfect accompaniment to hot roasts and wild boar sausages. The liquor is added value, mix with a little quality olive oil and use as a salad dressing.