Zuc & Cuc Relish

Ingredients:

8 cucumbers
6 zucchini
2 onions
1 red capsicum
1 green capsicum
1 orange capsicum
6 tablespoons salt
500ml cider vinegar
400ml white vinegar
2/3 cup raw sugar
5 minced garlic cloves
2 tsp dry mustard
2 tsp dill
1 tsp celery seeds
1 tsp turmeric
1.5 tsp kashmiri chilli powder
2 tablespoons cornflour

Directions:

Grate or shred zucchini & cucumber in food processor.
Place into a large bowl and sprinkle with the salt. Combine well and place in fridge for 4hrs or overnight.
Drain and rinse well under cold water. Squeeze out any excess moisture.
Finely dice the onion and capsicums.
In a large pot bing the vinegars, sugar, garlic, dill, mustard, chilli, celery & turmeric to the boil. 
Add all the vegetables, stir well and bring back to the boil. Reduce heat and simmer for 10mins.
Remove some of the liquid and mix the cornflour into it.  Add back to pot and stir well to thicken.
Pour into sterilised jars, seal with lids and process in a boiling water bath for 10mins.
Remove from water bath and fully cool overnight.  Check that all lids have sealed by pressing on the top.  Store in a cool place.


Bread & Butter Pickle

Ingredients:

8 cucumbers
3 onions
1/2 cup salt
6 minced garlic cloves
500ml cider vinegar
250ml white vinegar
2 cups coconut sugar
2 tsp coriander seeds
2 Tbsp whole white peppercorns
2 Tbsp mustard seeds
1 Tbsp celery seeds
6 whole cloves
2 tsp fennel seeds
1.5 tsp turmeric
1 tsp mustard powder

Directions:

Finely slice cucumber & onion (I use the slicing blade of my food processor)
Place into a large bowl and sprinkle with the salt. Mix well and place in fridge for 3hrs.
Drain and rinse well under cold water. 
Place the rest of the ingredients in a pot and bring to the boil.  Simmer for 10mins.
Add the vegetables, stir well and bring back just to the boil. 
Bottle in sterilised jars and seal using the overflow method.
Store in a cool place & leave at least 2 weeks before eating to allow the spices to do their thing!


 

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