The veggie garden is in full bloom and production ! That means lots of watering, weeding, topping and harvesting..and ofcourse you cannot eat everything, not even the with the help of all our bunnies ! so, preserving and pickling and canning is in order ! That means a lot of work as well with sterilising jars and making sure that the harvest is ready for the winter ahead.
Here are some photos of our raised beds in our veggie plot:
I thought it would be nice to share my recipes with you just in case you would like to make your own pickles or piccalilli !
For the huge amount of Cucumber harvest !
You can put anything in there really: its fun and very tasty and keeps for a year at least !
* 2kg washed, peeled vegetables - select 5 or 6 from the following: cauliflower or romanesco cauliflower, radish, green beans, cucumbers, courgettes, green or yellow tomatoes, tomatilloes, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods
* 100g fine sea salt
* 60g cornflour
* 20g ground turmeric
* 20g English mustard powder
* 20g ground ginger
* 1 tbsp yellow mustard seeds
* 2 tsp crushed cumin seeds
* 2 tsp crushed coriander seeds
* 1.2 litres cider vinegar
* 300g granulated sugar
* 100g honey
1. Cut the veg into small, even, bite-sized pieces. Place in a large colander over a bowl, and sprinkle with the salt. Mix well, cover with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly.
2. Blend the cornflour, turmeric, mustard powder, ginger, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3-4 minutes to allow the spices to release their flavours into the thickening sauce.
3. Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. Leave for about 6 weeks before opening. Use within a year.
Let it mellow in a dark cool cupboard for at least 1 month before eating. Pile it onto your plate with a cheese platter or put it on your sandwiches with a generous dollop.
½ large cauliflower, cut into small florets
1 head broccoli, cut into small florets
2 bulbs fennel, cut into small chunks
4 red chillies, seeds still in, finely sliced
2 green chillies, seeds still in,
finely sliced 200 g fine green beans, chopped into short lengths
150 g runner beans, cut into short lengths
300 g shallots, cut into eighths
1 red onion, roughly chopped
2 handfuls fine sea salt
2 tablespoons mustard oil
2 heaped tablespoons mustard seeds
2 tablespoons ground cumin
2 tablespoons turmeric
1 nutmeg, grated
2 tablespoons English mustard powder
4 tablespoons flour
500 ml white wine vinegar
grated 2 mangoes, peeled, stoned and roughly chopped
6 tablespoons sugar
3 cloves garlic, crushed
2 tablespoons dried oregano
4 bay leaves
Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.
Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves.
Cook for 2–3 minutes.
Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars and close the lids tightly.
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