Archive for pickling

A: Squished squash.

Posted in Jams and Butters with tags , on December 5, 2008 by gluttondressedaslamb

R’s brave return to the Canningvale wholesale markets found me carting a cardboard box full of goodies back to mine a few weeks back. Sitting among the apples, mushrooms and zucchinis were golden-yellow squash– plump and perfect, just screaming to be pickled!

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Enter the all-accommodating Digby Law’s Pickle and Chutney Cookbook.

Pickled yellow squash (adapted from Pickled Yellow Courgettes)

Ingredients:

8 cups sliced squash

2 cups sliced onions

1 cup diced green capsicum

3 tbsp salt

2 cups cider vinegar

3 1/2 cups sugar

1 tsp celery seed

1 tsp mustard seed (I didn’t have celery seed and doubled the mustard seed)

Combine the vegetables and sprinkle with the salt. Let veggies stand for 1 hour.

Drain well without rinsing.

Combine vegetables with remaining ingredients and boil gently for 10 minutes.

Pack vegetables into hot, clean jars and cover with the hot syrup before sealing.

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Ready to eat in 4 weeks!

We’re off to the wholesale markets tomorrow morning and I am determined NOT to come home with:

– Tomatoes (For real this time. Really, really, really real. Really.)

– Squash (Been there, done that.)

– Peppers

– Over-ripe mushrooms (Way too stressful trying to use everything up before it all goes rancid. Having smelt rancid mushrooms one too many time this is one experience I will gladly miss out on!)

Everything else is fair game! (Especially strawberries, mangoes, pineapples, watermelons and fruit of all manner. YUM!)

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A: Pickle in a tickle

Posted in Vegetables with tags , , on October 28, 2008 by gluttondressedaslamb

What better way to address an abundance of cucumbers than to conjure up a batch of pickles! Bread and butter pickles, to be precise. (Apparantly named for the fact that they go really well on buttered bread. The creativity there is mind-blowing.)

I consulted my all-knowing fail-proof Pickle and Chutney Cookbook. That’s Digby Law’s Pickle and Chutney Cookbook to you northern hemisphere dwellers who are yet to experience the privilege of reading this New Zealand classic. It’s got no pictures, no interesting Nigella-esque anecdotes or fancy language. Just really, really good recipes for pickles, chutneys and preserves. I love it. I keep it in my car when planning my chutneys or pickles just in case a bargain catches my eye in the shops (it was VERY useful at the wholesale market!).

Bread and Butter pickles

Ingredients:

8 large cucumbers, unpeeled and sliced

3 large onions, sliced

4 large green peppers (I used red seeing how an entire box of red peppers just happeded to be sitting on my dining table.)

1 cup salt

9 cups cold water

1.8 litres malt vinegar (I found 3 varieties of malt vinegar at my local supermarket- light, dark and spiced. I opted for light this time.)

1 tbsp turmeric

1 tsp mustard seed (I used black)

1 tsp celery seed (Had none so upped the mustard)

Method:

Combine vegetables in a large bowl, sprinkle with salt and add the water. Let stand for 3 hours. Drain without rinsing.

Combine the remaining ingredients in a saucepan. Heat until boiling, add the vegetables and bring back to boiling point but do not boil.

Pack into hot, clean jars and seal.

Ready to eat in 3-4 weeks and should keep for 6-12 months.

“A jar of pickles can be extremely attactive when arranged with care.” – Digby Law