Food & Wine
Bread and butter pickles
These simple pickles are great for sandwiches, burgers and platters.
Ingredients:
- 3 cups thinly sliced courgettes, gherkins or small cucumbers
- 1 tablespoon salt
- Good handful of ice cubes
- 1 cup each: cider vinegar, sugar
- 1 teaspoon each: yellow mustard seeds, pickling spices, ground turmeric, celery seeds
- 1/4 teaspoon dried chilli flakes
- 1 large onion, peeled and thinly sliced
- 1 each red, yellow and orange capsicum, thinly sliced
Method:
- Place courgettes in a large sieve or colander over a plate and toss through salt and ice cubes. Leave for an hour then wash off salt with cold water and drain well.
Into a large saucepan or preserving pan place vinegar, sugar, mustard seeds, pickling spices, turmeric, celery seeds and chilli flakes. - Bring to the boil then immediately add all the sliced vegetables.
- Cover, return to the boil then lower to a simmer and cook for four minutes, stirring once or twice. Take off heat, transfer to hot sterilised jars and seal.
- Leave for a week before consuming.
- Pickles will keep at least six months in a cool, dark cupboard.
- Store in fridge once opened.
Written by Bernadette Hogg. First appeared on Stuff.co.nz. Image credit: Stuff.co.nz / Manja Wachsmuth.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.