Recipe of the week
Bread & butter pickles
Autumn is a time for enjoying earthy, full flavours and preserving some of the season’s bounty.
Sweet, colourful and full of flavour, these simple pickles are brilliant for sandwiches, burgers and ploughman-style platters. They also make a great gift.
3 cups thinly sliced courgettes, gherkins or small cucumbers 1 tbsp salt Good handful of ice cubes 1 cup cider vinegar 1 cup sugar 1 tsp yellow mustard seeds 1 tsp pickling spices 1 tsp ground turmeric 1 tsp celery seeds
tsp dried chilli flakes 1 large onion, peeled and thinly sliced
1 each red, yellow and orange capsicum, thinly sliced Place sliced courgettes in a large sieve or colander over a plate and toss through the salt and ice cubes. Leave to sit 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 and bring back to the boil then lower to a simmer and cook for 4 minutes, stirring once or twice. Take off heat and transfer to hot, sterilised jars. Seal and allow to cool.
Leave for a week to allow flavours to develop before consuming.
Pickles will keep for at least 6 months in a cool dark cupboard. Store in the fridge once opened.