PICKLES, MUSTARDS and chutneys
It’s easy to grow too many vegetables. Turn your excess into delicious preserves that keep all year.
Look to the more unusual gifts for foodies and friends, like these tasty pickled apples which are delicious with pork. Combine 1 cup water, 1 cup white wine vinegar, ½ cup maple syrup, 1½ teaspoons pickling spice and ½ teaspoon sea salt in a saucepan. Bring to a boil, then reduce heat to low, cover and simmer 8 to 10 minutes.
Cut 2 large dessert apples (washed and cored – no need to peel) into slices. Place in a jar with 2 star anise. Strain brine through a muslin-lined sieve into a jug, then pour over the apples. Seal jar.
Got an excess of zucchini? Make zucchini pickle. This scrumptious preserve is delicious paired with brie or camembert or in a ham or cold pork roll. Ingredients • 8 cups (about 1kg) sliced zucchini or scallopini • 2 cups sliced onions • 1 cup diced red capsicum • 1 tablespoon salt • 2 cups cider vinegar • 3 cups sugar • 1 teaspoon mustard seed
• 1 teaspoon celery seed
Combine the vegetables in a bowl, sprinkle with salt and leave for one hour. Drain well, do not rinse. Combine vegetables in a large saucepan with vinegar, sugar and seeds. Bring to the boil then turn heat down and simmer for 10 minutes. Carefully pack vegetable mixture into hot dry jars, then cover with hot syrup and seal. Makes 1½ litres.
Zucchini jam, anyone? This amazing jam is a perfect substitute for lemon curd and keeps in your pantry for up to 12 months.
Ingredients • 1kg gold zucchini, or peeled green courgettes, finely chopped • juice and zest of 3 lemons • 1kg sugar • 125g butter
Steam zucchini until tender. Purée in food processor until pulp looks like custard. Place in a pot with other ingredients, stirring until sugar is dissolved. Boil 30 minutes, until jam is thick and glossy. Pour into jars.