Pickles & Relishes
Jo's Award Winning Cucumber Pickle
4 large cucumbers
3 medium onions
50 g of salt
For the syrup:
570 ml white wine vinegar
454 g soft brown sugar
½ level tsp of ground turmeric
½ level tsp of ground cloves
1 tbsp of mustard seed (we used black).
1. Wash cucumber and slice very thinly (we used a Japanese mandolin for slicing the cucumber and the onion)
2. Peel the onions and slice very thinly
3. In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate. Stand for three hours
4. After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice
5. Put your jars in the oven to sterilise them
6. Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved
7. Add the cucumber and onions to the saucepan and bring to the boil
8. Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside. Reduce remaining syrup for 15-20 min
9. After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don't press down
10. When syrup has reduced, pour over vegetables in jars
11. Cover immediately with plastic lined, sterilised metal lids
12. When cold, label and store in a cool, dark place, away from damp.
From http://www.cottagesmallholder.com
Pickled Cucumber
½ kg cucumbers sliced
1 ½ cups vinegar
¼ cup sugar
½ tsp chilli
1 tsp chilli
1 tbsp mustard seeds
¼ tsp peppercorns
½ tsp dill seeds
2 cloves
1. Boil together all ingredients except cucumbers for 5 mins
2. Place cucumbers in jars
3. pour over hot liquid and seal
Relishes
Confetti zucchini relish
Yield: 16 half-pints
10 cups zucchini chopped
4 cups onion, chopped
5 tbsp salt
1 sweet red pepper chopped
1 green pepper chopped
1 can sweet corn (tastes like commercial corn relish)
3 cup sugar
2 tbsp cornflour
1 tbsp turmeric
2 tsp dry mustard
2 tsp celery seed
½ tsp pepper
2½ cups apple cider vinegar or white vinegar.
1. Combine zucchini, onion and salt; let stand overnight. Rinse and drain well
2. Place in a large kettle or Dutch oven along with remaining ingredients
3. Cook until mixture thickens, stirring constantly. Do not overcook
4. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps
5. Process 10 minutes in a boiling water bath.
Cucumber Relish
2½ cups spiced vinegar (recipe below)
3 Ibs cucumber sliced
1½ Ibs onions sliced
1 Ib brown sugar
½ cup white sugar
1 dessert spoon salt
½ Ib sultanas.
1. Bring ingredients to boil stirring occasionally, simmer for 1 to 1½ hours
2. Add mix of:
1 tbsp curry powder
1 tbsp mustard powder
1 tsp turmeric
½ cup spiced vinegar
3. Stir in quickly and simmer for 20 mins.
From A Year In The Bottle – Sally Wise
Piccalilli
1 lb green tomatoes, sliced into ½ moons
19 green bell pepper, julienned
2 medium zucchini sliced into ½ moons
1 yellow onion, cut in ½ and thinly sliced
1 jalapeno, julienned
½ cup salt
½ cup apple cider vinegar
1 cup light brown sugar
1 tsp celery seeds
1 tsp mustard seeds
1 tsp ground ginger
1 cinnamon stick
½ tsp turmeric
2 bay leaves
¼ tsp whole cloves
½ tsp whole black pepper
2 tbsp salt.
1. Prepare vegetables, add ½ cup salt and allow to sit overnight
2. Drain vegetables and place in heatproof bowl
3. Place remaining ingredients in saucepan and heat to boil
4. Pour over vegetables and allow to cool
5. Refrigerate and serve as needed, keeps for about 2 weeks.
Tomato Relish
Yield: Approx 4 cups
Preparation time: 30 minutes
Cooking time: 2 hours
2 kg ripe tomatoes
3 large onions, finely chopped
6 garlic cloves, crushed
2 teaspoons grated fresh ginger
I large red chilli, deseeded and finely chopped
2 cups (400 g) brown sugar
2 cups white vinegar.
1. Score a cross the skin on the base of each tomato
2. Place into an iced heatproof bowl (you may want to do this in 2 batches) and cover with boiling water. Stand for 2 minutes, until the skins start to loosen
3. Cool slightly and slip off the tomato skins. Chop the tomatoes, discarding the cores
4. Combine the tomatoes with the remaining ingredients in a large pan
5. Stir over low heat without boiling until the sugar has dissolved Bring to the boil then reduce the heat
6. Simmer for 2 hours, stirring occasionally and more often towards the end of the cooking time, until the liquid has reduced and the mixture is thick
7. Spoon into warm, sterilised jars. Seal, then cool, label and date
8. Store in a cool, dark place for about a month before using, for the flavour to develop. The relish will keep in the pantry for 12 months and 6 weeks in the fridge once opened.
Tip: to sterilise jars, wash and clean them, then boil in water for at least 10 minutes, then dry.
From Burkes Backyard
Tomato Relish
550 g tomatoes
Salt for sprinkling
500 g onions, diced
500 ml malt vinegar
3 dessertspoons dry mustard
2 dessertspoons curry powder
500 g sugar.
1. Cut and peel tomatoes, sprinkle with salt and leave overnight
2. Drain off all liquid from tomatoes
3. Place tomatoes, onions and vinegar in a pan for 5 minutes, add mustard curry and sugar
4. Boil for 1 ¼ hours until mixture reaches right consistency
5. Leave to cool, bottle.
Sauces
McLellan's Tomato Sauce
3 medium onions
2 kg tomatoes
600 ml brown vinegar
1 crushed garlic
1/2 tablespoon salt
1/2 kg sugar
1/4 teaspoon cayenne pepper
1 teaspoon powdered cloves
1 teaspoon powdered allspice.
1. Place roughly chopped tomatoes and onions in large pot along with the vinegar and garlic
2. Cook gently for approximately 1 hour
3. Add salt, sugar, cayenne pepper, cloves and allspice
4. Bring to the boil, let cool, leave overnight, (tastes better if you do this) no need to place in fridge due to vinegar
5. Bring to the boil, simmer for a further approx ¾ hour
6. Pour into sterilised bottles or jars. (I wash bottles, rinse and place in oven for 5-10 minutes, then carefully pour sauce into hot bottles.
4 large cucumbers
3 medium onions
50 g of salt
For the syrup:
570 ml white wine vinegar
454 g soft brown sugar
½ level tsp of ground turmeric
½ level tsp of ground cloves
1 tbsp of mustard seed (we used black).
1. Wash cucumber and slice very thinly (we used a Japanese mandolin for slicing the cucumber and the onion)
2. Peel the onions and slice very thinly
3. In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate. Stand for three hours
4. After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice
5. Put your jars in the oven to sterilise them
6. Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved
7. Add the cucumber and onions to the saucepan and bring to the boil
8. Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside. Reduce remaining syrup for 15-20 min
9. After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don't press down
10. When syrup has reduced, pour over vegetables in jars
11. Cover immediately with plastic lined, sterilised metal lids
12. When cold, label and store in a cool, dark place, away from damp.
From http://www.cottagesmallholder.com
Pickled Cucumber
½ kg cucumbers sliced
1 ½ cups vinegar
¼ cup sugar
½ tsp chilli
1 tsp chilli
1 tbsp mustard seeds
¼ tsp peppercorns
½ tsp dill seeds
2 cloves
1. Boil together all ingredients except cucumbers for 5 mins
2. Place cucumbers in jars
3. pour over hot liquid and seal
Relishes
Confetti zucchini relish
Yield: 16 half-pints
10 cups zucchini chopped
4 cups onion, chopped
5 tbsp salt
1 sweet red pepper chopped
1 green pepper chopped
1 can sweet corn (tastes like commercial corn relish)
3 cup sugar
2 tbsp cornflour
1 tbsp turmeric
2 tsp dry mustard
2 tsp celery seed
½ tsp pepper
2½ cups apple cider vinegar or white vinegar.
1. Combine zucchini, onion and salt; let stand overnight. Rinse and drain well
2. Place in a large kettle or Dutch oven along with remaining ingredients
3. Cook until mixture thickens, stirring constantly. Do not overcook
4. Pack hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps
5. Process 10 minutes in a boiling water bath.
Cucumber Relish
2½ cups spiced vinegar (recipe below)
3 Ibs cucumber sliced
1½ Ibs onions sliced
1 Ib brown sugar
½ cup white sugar
1 dessert spoon salt
½ Ib sultanas.
1. Bring ingredients to boil stirring occasionally, simmer for 1 to 1½ hours
2. Add mix of:
1 tbsp curry powder
1 tbsp mustard powder
1 tsp turmeric
½ cup spiced vinegar
3. Stir in quickly and simmer for 20 mins.
From A Year In The Bottle – Sally Wise
Piccalilli
1 lb green tomatoes, sliced into ½ moons
19 green bell pepper, julienned
2 medium zucchini sliced into ½ moons
1 yellow onion, cut in ½ and thinly sliced
1 jalapeno, julienned
½ cup salt
½ cup apple cider vinegar
1 cup light brown sugar
1 tsp celery seeds
1 tsp mustard seeds
1 tsp ground ginger
1 cinnamon stick
½ tsp turmeric
2 bay leaves
¼ tsp whole cloves
½ tsp whole black pepper
2 tbsp salt.
1. Prepare vegetables, add ½ cup salt and allow to sit overnight
2. Drain vegetables and place in heatproof bowl
3. Place remaining ingredients in saucepan and heat to boil
4. Pour over vegetables and allow to cool
5. Refrigerate and serve as needed, keeps for about 2 weeks.
Tomato Relish
Yield: Approx 4 cups
Preparation time: 30 minutes
Cooking time: 2 hours
2 kg ripe tomatoes
3 large onions, finely chopped
6 garlic cloves, crushed
2 teaspoons grated fresh ginger
I large red chilli, deseeded and finely chopped
2 cups (400 g) brown sugar
2 cups white vinegar.
1. Score a cross the skin on the base of each tomato
2. Place into an iced heatproof bowl (you may want to do this in 2 batches) and cover with boiling water. Stand for 2 minutes, until the skins start to loosen
3. Cool slightly and slip off the tomato skins. Chop the tomatoes, discarding the cores
4. Combine the tomatoes with the remaining ingredients in a large pan
5. Stir over low heat without boiling until the sugar has dissolved Bring to the boil then reduce the heat
6. Simmer for 2 hours, stirring occasionally and more often towards the end of the cooking time, until the liquid has reduced and the mixture is thick
7. Spoon into warm, sterilised jars. Seal, then cool, label and date
8. Store in a cool, dark place for about a month before using, for the flavour to develop. The relish will keep in the pantry for 12 months and 6 weeks in the fridge once opened.
Tip: to sterilise jars, wash and clean them, then boil in water for at least 10 minutes, then dry.
From Burkes Backyard
Tomato Relish
550 g tomatoes
Salt for sprinkling
500 g onions, diced
500 ml malt vinegar
3 dessertspoons dry mustard
2 dessertspoons curry powder
500 g sugar.
1. Cut and peel tomatoes, sprinkle with salt and leave overnight
2. Drain off all liquid from tomatoes
3. Place tomatoes, onions and vinegar in a pan for 5 minutes, add mustard curry and sugar
4. Boil for 1 ¼ hours until mixture reaches right consistency
5. Leave to cool, bottle.
Sauces
McLellan's Tomato Sauce
3 medium onions
2 kg tomatoes
600 ml brown vinegar
1 crushed garlic
1/2 tablespoon salt
1/2 kg sugar
1/4 teaspoon cayenne pepper
1 teaspoon powdered cloves
1 teaspoon powdered allspice.
1. Place roughly chopped tomatoes and onions in large pot along with the vinegar and garlic
2. Cook gently for approximately 1 hour
3. Add salt, sugar, cayenne pepper, cloves and allspice
4. Bring to the boil, let cool, leave overnight, (tastes better if you do this) no need to place in fridge due to vinegar
5. Bring to the boil, simmer for a further approx ¾ hour
6. Pour into sterilised bottles or jars. (I wash bottles, rinse and place in oven for 5-10 minutes, then carefully pour sauce into hot bottles.