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Posts Tagged ‘preserving garden excess’

I’m a bit of a pickle fiend, so when Diana gave me surplus cucumbers and zucchinis from her garden, it seemed like the perfect opportunity to try my hand at making some at home.

Linda emailed me her fabulous bread and butter cucumber pickle recipe (which in turn came from a lady named Margaret) and so far I’ve made eight jars.  Linda tells me they’ll keep for ages on the shelf, although I doubt they’ll last a month in our house!

In a large mixing bowl, combine:
  • 6 cups thinly sliced cucumber
  • 500 grams (1.1 lbs) of peeled and thinly sliced onion
  • 1 shredded green capsicum
  • ¼ cup of fine sea salt

Allow to stand for three hours, then rinse well with several changes of cold water.  Note: I used a mandoline to slice the onion and capsicum, but thinly cut the cucumber by hand.

In a large stainless steel pot, combine:

  • 2 cups (420g) brown sugar
  • 2 cups (500g) of mild vinegar (I used white wine vinegar)
  • 2 dessertspoons (15g) of mustard seed
  • 1/2 teaspoon turmeric powder, or a teaspoon of grated fresh
  • a pinch of ground cloves
Heat gently until the sugar is dissolved, and then bring the mixture to the boil for five minutes.  Reduce the heat and add the well-rinsed cucumber, onion and capsicum.  Heat gently to just below boiling point, stirring gently from time to time.  Be careful not to allow the pickle to boil.

Sterilise four 300ml jars and carefully fill with the pickle, ensuring the cucumbers are completely covered in pickling solution.  Seal while hot.

. . . . .

This giant golden zucchini…

…produced five jars of delicious pickle. Only four are shown below, as I’d already given one to Maude before the photo was taken.

I followed Sally Wise’s recipe (the link is here), using white wine vinegar and all of the giant zucchini above. The sweet mustard pickle is a little reminiscent of corn relish in flavour, and matched perfectly with  fresh ricotta, cheddar cheese and prosciutto for lunch today!

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