Ways To Preserve Seasonal Pickles@ Reward Me

Pickles to tickle

What would a ploughman’s platter be without a pickle? Here are three easy ways to preserve seasonal produce.


Pickled onions
Ingredients

  • 2kg pickling onions
  • 4 fresh chillies (optional)
  • 4 bay leaves
  • 10ml (2 tsp) dried pickling spice
  • 1 litre white or brown vinegar
  • 200g (1 cup) sugar

Method:
Pour boiling water over the onions, leave to stand for 2 minutes and drain. Peel the onions, keeping them intact, and pack into 4 sterilised 300ml jars, adding a chili, a bay leaf and 2.5ml (1/2 tsp) pickling spice to each jar.

Combine the vinegar and sugar in a pot. Stir over a low heat until the sugar has dissolved, then bring to the boil. Pour over the onions in the jars (enough liquid to cover) and seal immediately. Leave to stand for a couple of weeks before eating.

Piccalilli
Ingredients

  • 2.5kg vegetables (equal amounts marrows, beans, seeded unpeeled cucumber, carrots, onions, cauliflower)
  • 400g salt
  • 4.5 litres water
  • 15ml (3 tsp) mustard powder
  • 7.5ml (11/4 tsp) yellow mustard seeds, bashed
  • 3 cloves garlic, finely chopped
  • 200g (1 cup) sugar
  • 10ml (2 tsp) ground ginger
  • 2 litres quality white vinegar
  • 30g (1/4 cup) cake flour
  • 30ml (2 tbsp) ground turmeric

Method:
Chop the marrows, beans, cucumbers, carrots and onions and break the cauliflower into small florets. Dissolve the salt in the water, add the vegetables, cover and leave for 24 hours. Drain and rinse

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Mix the mustard powder, seeds, garlic, sugar and ginger with 1.5 litres vinegar in a pot. Add the vegetables and simmer for 20 minutes. They must still have a slight crunch. Blend the flour and turmeric with the remaining vinegar, add to pot, bring to the boil and simmer for 2 minutes. Pour into sterilised jars and seal while warm. Allow to stand for 2 weeks before eating

Apple Chutney
Ingredients:

  • 2kg Granny Smith apples (or Pink Ladies), peeled and chopped
  • 4 large onions, chopped
  • Finely grated rind of 2 oranges
  • 750ml (3 cups) vinegar
  • 400g (2 cups) brown sugar
  • 15ml (1 tbsp) freshly grated root ginger
  • 3-4 fresh chillies, or to taste
  • 15ml (1 tbsp) salt
  • 250ml (1 cup) sultanas

Method:
Place all the ingredients in a pot and stir over a low heat until the sugar has dissolved. Bring to the boil and cook until thickened to the consistency of chutney. Pour into sterilised jars and seal while warm. Store for 2 weeks before using.

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nice use of products

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i always wanted to know how to preserve these things. thanks for sharing

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