Whilst water is fine to use when bottling you get a better finished flavour if you use syrup for fruit and brine for vegetables. Some fruit also benefits from the addition of brandy to the syrup, especially nice with cherries and small plums.
Making a syrup
- 250g (8oz) granulated sugar
- 600ml (1 pint) water
Mix half the water with all the sugar. Heat over a low heat until the sugar has dissolved, then bring to the boil. Boli for a minute then add the rest of the water.
NB golden syrup or honey can be used instead of sugar if you want to add a slight flavour to your fruit. The syrup can be used hot or cold so can be made in advance.
Making a brine
- 15g (1/2oz) Salt
- 1.1L (2Pts) Water
Disolve the salt in the water and bring to the boil.
NB Brine is used at boiling point so make your brine when you are ready to use it.
Make up your syrup to the same recipe as above and allow it to boil to a thicker consistancy. When cool add an equal amount of brandy to syrup.