Pickles

The crowds have gone and we are left with leftovers in the veg basket. Most of them are still edible.

Here’s a quick fix before they go too soft and manky round the edges.

With the merest hint of a nod to Olia Hercules……

Veg and salad drawer basket offerings today included

  • spring onions, dry skin and root removed
  • shallots – banana and pickling onion shaped
  • red cabbage, sliced thin
  • radishes cut in half top to bottom
  • courgette cut into chunks
  • garlic cloves for good measure
  • half a jar of medium sized  pickled gherkins
  • Carrot, peeled and chunked
  • crisp apples, cored and quartered

Put all the vegetables in a large bowl and season with sea salt.

In a saucepan bring 750ml organic cider vinegar to the boil. Add a handful of coriander seed, a couple of star anise, black mustard seed and green cardamom seed plus two heaped tablespoons of raw cane sugar. Boil again. Then cool.

Sterilise a 2litre jar with boiling water or blast it in your microwave with a little water in the jar.  Make sure it is scrupulously clean.

Put a couple of fresh bay leaves and a couple of whole dried chillis in the jar.  Pack the veg in nice and tight then pour in the vinegar making sure to cover the veg. Bang the container firmly on the worktop to bring any air bubbles to the surface. Allow to cool and start eating in a couple of weeks, then store in the fridge once opened.

Horseradish

I bought some horseradish root, meaning to make horseradish cream for presents. I failed. I fished it out of the salad drawer today, it was a bit wrinkly.  The last time I made horseradish we had to evacuate the house as the fumes were breath-stopping. This time I was more careful! WARNING! Do not put your face over freshly grated horseradish and then breathe in.

Peel a 15cm length of horseradish root and wipe it clean. Put it in a MicroBullet or food processor to chop it finely. Add a teaspoon of mustard powder, half a teaspoon of salt, a teaspoon of sugar, a teaspoon of lemon juice and mix again. Remove contents and place in a bowl (remember to keep your head out of the bowl)  and mix in 200ml thick cream or mayonnaise. Stir to combine.  Place in sterilised jars and seal. Give to friends for leftover beef, or hot mackerel, or tuna sandwiches this week!

 

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