WINTER’S COMING
Canned & Pickled
PICKLED CUCUMBERS
Lieneke Dennis
“I’ve harvested some beautiful Ashley cucumbers from my garden. I didn’t really know what to expect, because it was the first time I’ve grown cucumbers, but they’re delicious. I’ve eaten them fresh, in salads, flavoured my water with it, but I would love to preserve the last of the season. I have a vague idea of salt, pepper and vinegar. Please share how you ‘lê in’ your cucumbers. I hope your autumn gardens are off to a brilliant start!”
Marinda Engelbrecht shared her recipe:
• 1 ui, gesnipper
• 1 k (250 ml) water
• 5 k (1 liter) witasyn
• 2 k (500 ml) suiker
• 10 peperkorrels
• 5 komkommers
Kook alles behalwe die komkommer saam tot die suiker gesmelt het.
Sny die komkommers soos jy wil en voeg by die warm mengsel tot dit verkleur.
Steriliseer flesse en maak vol tot heel bo. Verseël.
PICKLED BEETROOT
Zelda Fisher Lategan
As a gardener, I have learnt to preserve my veggies as you cannot always make use of it all in one go. Here’s my recipe for beetroot.
Seven medium-size beetroots. Trim the stalks but leave a small piece, and make sure it’s washed and cleaned properly. Wrap individual beetroot in foil and bake in the oven at 180 °C for 1 hour 15 minutes.
In a saucepan, add ¾ cup (180 ml) sugar, 1 cup (250 ml) white grape vinegar, ¼ cup (60 ml) water, 3 star aniseeds, 5 allspice berries, 4 cloves, 3 bay leaves and 5 cumin seeds. Bring to a boil until all the sugar is dissolved.
When the beetroot is cooked, leave it to cool. Peel and quarter. I cut mine into the size I like to use in salad. Put it in a sterlised preserve jar. Pour the vinegar liquid over and let it cool completely. Keep in the fridge for up to one month.
PICKLING ONIONS
Surita Riffel
I got four jars from this batch.
• Approximately 1 kg pickling onions
• 3 c (750 ml) malt vinegar or normal brown vinegar
• ½ cup (250 ml) white sugar
• 3 tbsp (45 ml) honey
• 2 tsp (10 ml) coriander seeds
• 1½ tsp (7 ml) black peppercorns
• 6 cloves
• 4 smallish bay leaves
Pour boiling water over the onions and let them stand for 1-2 minutes. It help the skins to come off easier. Drain
