Posts Tagged ‘pickles’

Posted on 1st October 2013

Harvest | Green Beans

By MANDY SINCLAIR

french beans

Storage:

Green & yellow beans should be firm, unblemished and smooth. Store refrigerated in a clip lock bag for up to 5 days.

What to do with glut

  • Freeze

Trim ends and blanch beans in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Pack into clip-lock bags and freeze for up to 6 weeks.

  • Preserve

Pickled mixed beans

400g green beans, trimmed, blanched
400g yellow beans, trimmed, blanched
4 cups white vinegar
½ cup white sugar
4 garlic cloves, peeled
2 bay leaves
2 small red chillies, chopped
1 tsp black peppercorns
¼ cup olive oil

1. Stand beans upright in sterilized jars, packing tightly.
2. Place vinegar, sugar, garlic, bay leaves, chilli, peppercorns and 4 cups of water in a large saucepan. Bring to boil. Pour over beans to completely cover. Drizzle over a little oil and seal.
3. Turn jars upside down every 30 mins or so, until cool. Store in a cool, dark place for 8 weeks before using. Refrigerate once opened

 

pickeld beans recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , ,

Posted under harvest
Posted on 23rd September 2013

Harvest | Onions

By MANDY SINCLAIR

onions harvest

Storage:

Store eschalots and brown and white skinned onions loose, in a dark cool place for up to 1 month.
Chives and spring onions however should be picked as needed. In case of a glut, they can be stored in a clip lock bag, refrigerated, for up to 1 week.

What to do with glut

  • Freeze

Onions can be frozen once peeled and sliced, however due to the high water content they will be very soft once thawed. Thaw in a strainer, discarding juice. Frozen onions are ideal for cooking on the barbecue, however the time it takes to caramelize and cook through will double.

  • Preserve

Pickled spring onions

1kg small onions or eschalots
1/3 cup salt
4 cups brown vinegar
1 cup caster sugar
2 tbsp mustard seeds
1 tsp peppercorns
4 rosemary sprigs

1 .Place unpeeled onions in a large bowl. Cover with boiling water and set aside for 5 mins to soften skins. Drain and peel onions. Place peeled onions in a bowl with salt and toss to coat. Add enough cold water to cover and set aside for 24 hrs. Drain, rinse well and pat dry.

2. Place vinegar, sugar, mustard seeds, peppercorns and rosemary sprigs in a saucepan. Heat on high, stirring, until sugar dissolves. Place onions in sterilized jars and pour over enough vinegar mixture to cover onion. Seal and store in a cool dark place for 2 weeks before using. Use within 1 month and refrigerate after opened.

pickeld onion recipe

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , , , , ,

Posted under harvest
Posted on 14th December 2012

harvest | ginger

By MANDY SINCLAIR

homegrown ginger

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

 

ginger cordial recipe

Ginger cordial

Peel skin from 1 lemon. Using a small knife, remove any white pith from skin. Cut skin into 4cm pieces. Place in a saucepan with juice from 1 lemon, 2 cups caster sugar, ¼ cup chopped ginger, 2 tsp tartaric acid and 4 cups of water. Stir on low heat, until sugar dissolves. Increase heat to high and simmer for 30 mins, until thickened slightly. Strain mixture, discarding solids. Fill sterilized bottles. Cool and rrefrigerate for up to 2 weeks.
Use in iced tea, with soda water and crushed ice or as a flavour base in punch.
Makes 4 cups

  • To Preserve
    Pickled ginger

    Cut ginger into large pieces. Place in a container and sprinkle over salt to coat ginger. Cover and refrigerate for 1 week. Heat ½ cup rice vinegar, ¼ cup caster sugar and 2 tbsp water in a small saucepan, stirring, on low until sugar dissolves. Increase heat to high and boil for 2 mins. Meanwhile, wash ginger, remove skin and cut into paper thin slices. Place in a sterilized jar and pour over vinegar mixture. Seal and refrigerate for 1 week before using. Can be stored, refrigerated, for up to 3 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

 

Tags: , , ,

Posted under harvest
Posted on 11th December 2012

harvest | radish

By MANDY SINCLAIR

 radish picked from the garden

Storage:

Leave the leafy tops attached to the radish or daikon and store refrigerated in a plastic bag.

What to do with glut

pickled radish recipe

Pickled radish

2 cups white vinegar
½ cup white sugar
1 red onion, halved sliced
10 red or white radish, trimmed, sliced
1 bay leaf
1 tsp salt
½ tsp black peppercorns

Heat vinegar, sugar and 1 cup of water in a large saucepan on low until sugar has dissolved. Add remaining ingredients and simmer for 5 mins. Transfer radish to sterilized jars and cover with pickling liquid. Seal and store in a cool dry place for 1 month before using. Refrigerate after opening.

  • To Freeze
    Remove tops and scrub radish under cold water. Chop unpeeled radish and blanch in a pan of boiling water for 2 mins. Drain and refresh under cold water. Drain again. Transfer to clip-lock bags, seal and freeze for up to 1 month.
  • To Dry
    Due to the high water content of most radish, drying is unsuitable, however, daikon is an exception. Drying of this variety tends to enhance the sweetness of the radish.
    To dry, thinly slice daikon and lay in a single layer on rack placed over a tray. Place outside in the sun for about 2 days, until dry and crisp. Store in an airtight container for up to 1 week.  Use crumbled over stir fries, salmon or sushi.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , ,

Posted under harvest
Posted on 14th November 2011

harvest | carrots

By MANDY SINCLAIR

carrots

Storage:
When freshly picked, the small leaves from carrots can be used in salads. They have a mild spicy flavor and are best the day of picking. Carrots should be rinsed of any dirt, packed in a vegetable storage bag and refrigerated for up to 1 week before using.

What to do with glut

  • Preserve

Carrot & ginger relish

Serve with burgers, chicken schnitzel and roast pork

1 tbsp olive oil
2 onions, finely chopped
2 tbsp grated ginger
7 carrots, peeled, finely diced
2 long red chillies, chopped
¼ cup sultanas
1¼ cups apple cider vinegar
¾ cup caster sugar

1. Heat oil in a saucepan on medium. Cook onion for 5 mins, until softened. Add ginger and cook for 1 min, until fragrant. Add carrot, chilli and sultanas and cook for 5 mins, until well coated.
2. Add vinegar and sugar. Stir until sugar has dissolved. Increase heat to high and bring to boil. Reduce heat to low and simmer for 45-50 mins, until carrots are tender and relish is thick.
3. Spoon into sterilised jars and seal. Store in the refrigerator for up to 1 month.

pickled carrot recipe

  • To Freeze

Chop, blanch, freeze.
Carrots freeze well. Simply peel, chop and blanch in boiling water for 5 mins. Drain and refresh under cold water. Store in clip lock bags and freeze for up to 2 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , ,

Posted under harvest
Posted on 1st November 2011

harvest | asparagus

By MANDY SINCLAIR

home grown asparagus spears

Storage:
Asparagus deteriorates quickly once picked. Store asparagus in a plastic bag in the refrigerator for up to 3 days.

What to do with glut

  • Preserve

Asparagus, cauliflower & onion pickle

350g asparagus, trimmed
150g cauliflower florets
6 small eschalots, peeled
2 rosemary sprigs
3 cups white wine vinegar
¼ cup caster sugar
1 tsp yellow mustard seeds
1 tsp fennel seeds

1. Pack asparagus, cauliflower, eschalots and rosemary in sterilized jars.
2. Heat vinegar, sugar, mustard seeds and fennel seeds in a pan until boiling. Pour over vegetables, making sure they are covered with vinegar mixture. Seal. Store in a cool dark place for up to 1 month. Refrigerate after opening. Serve with sliced ham, chicken, corned beef.

asparagus pickle recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , ,

Posted under harvest
Posted on 1st June 2011

harvest | cauliflower

By MANDY SINCLAIR

caulifower

Storage:
Once picked cauliflower should be stored, leaves attached, in a plastic bag in the refrigerator for up to 5 days.

What to do with glut

  • Freeze

Cut cauliflower into florets. Blanch in a pan of boiling salted water for 2 min. drain and refresh under cold water to cool. Pack into freezer bags and freeze for up to 3months.

Spicy cauliflower patties

1 small head cauliflower, florets chopped
1 potato, diced
½ cup frozen peas
1 green onion (shallot), chopped
1 tsp ground cumin
½ tsp turmeric
1 egg, lightly beaten
few drops Tabasco
1 cup breadcrumbs, plus extra to cook

1. Cook cauliflower and potato in a pan of boiling water for 10-12 mins, until tender. Drain and mash. Place in a bowl and set aside to cool.
2. Add remaining ingredients and mix to combine. Shape mixture into patties. Stack in an airtight container, placing baking paper between each layer. Cover and freeze until ready to use.
3. Thaw fritters. Roll in extra breadcrumbs to coat. Heat 2 tbsp vegetable oil in a frying pan on medium. Cook for 2-3 mins, each side, until crisp and golden. Serve with natural yoghurt.

Makes 14

Cauliflower patties recipe

  • Preserve

Cauliflower pickles

Place 3 cups chopped cauliflower, 1 sliced onion, 5 cups white wine vinegar, ¾ cup white sugar, 1 tbsp mustard seeds,1 tsp turmeric and 1 chopped red chilli in a saucepan. Heat on low until sugar has dissolved. Increase heat to high and bring to boil. Cook for 10 mins, until cauliflower is tender, but not soft. Pack into sterilized jars and seal.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , , ,

Posted under harvest