PICK­LES KIND OF A BIG DILL

MAKE TASTY PICK­LED TREATS FROM HOME WITH THIS EASY MIX­TURE

Life & Style Weekend - - FOOD & WINE - WORDS: VICKI TAY­LOR

Ilike pick­led food and we cer­tainly eat our fair share. How­ever, not all pick­ling liq­uid is equal. Some­times it can be too sweet or too salty or even too sour. The Tassie Pick­led Onions mob has nailed it, though.

Its brew con­tains a com­bi­na­tion of spices and it’s just a really nice, bal­anced mix­ture – so good that I’d al­most drink it!

We have a beau­ti­ful pick­ling spice that is now avail­able in the shop.

It con­tains co­rian­der seeds, blade mace, gin­ger pieces, all spice berries, black pep­per­corns, yellow mus­tard seeds and, of course, some chilli.

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