I arrived back from Akaroa last weekend with a bagful of tomatoes from Mum's garden, including a number of green ones suitable for making mustard pickle (p231).
It took me a few days to accumulate the other ingredients, but finally I was ready to make a start. The vegetables for the pickle have to soak in salted water overnight, so I chopped up the tomatoes, and placed them in a bowl along with chopped cucumber, cauliflower florets and pickling onions. The recipe didn't specify that the onions should be chopped, so I just left them whole, and covered the lot with salted water.
The following evening, I put some jars in the oven to sterilise, drained the water off the veges, and got a large saucepan out to finish the pickle. Into the pan went flour, mustard powder, turmeric, cayenne pepper and sugar, along with enough malt vinegar to make a paste. When I had a smooth paste I gradually added more vinegar, and put the pan on the heat.
When the mustardy mixture had boiled and thickened, I added the vegetables (I'd changed my mind and chopped the onions into quarters - the whole ones were just too big), and allowed the pickle to boil until the veges were heated through. When this was done, I packed the pickle into some of my prepared jars, and sealed them. I'd only made one-quarter of the full recipe, but the two largish jars this made will be more than enough for my needs.
The pickle has a fairly strong flavour - tangy, but with a slight spicy kick. You wouldn't want to eat too much of it in one sitting, perhaps: a small amount goes a long way. I also think it might work well added to casseroles and the like for extra flavour.
Compared to the various other chutneys and relishes I've made, mustard pickle was almost ridiculously easy. It doesn't require long boiling, just enough to heat through. Mine was very chunky, but I quite like it like that. If you don't want it so chunky, just chop the veges smaller.
Subscribe to:
Post Comments (Atom)
Popular posts this week
-
There's just two weeks until Christmas Eve, which means it's time I got into my annual spate of Christmas baking. It'll be a bi...
-
You'd think that after spending my Saturday making all those Christmas mince pies and meringues, (and cleaning the oven) I'd have sp...
-
I absolutely love mayonnaise: It must be the Dutch influence in my upbringing (yes, Mum, it's your fault). I use mayonnaise the way oth...
-
Actually, it's a plastic snaplock container, not a tin, but "biscuit tin" just sounds better, don't you think? I like to h...
-
After spending the past few weeks absorbed in the 'delights' of moving house, I found that Christmas has suddenly appeared on my d...
-
This past Friday, as we all know, was the much-anticipated opening of the Rugby World Cup. In celebration of this event, Lauren and Tom had ...
-
It's about the crackling, of course! The thing is, roast pork is not an actual recipe in the Edmonds book - in fact, it's barely men...
-
On Friday evening I headed down to Rakaia for a barbecue at Bex's place, the occasion being the celebration of her 30th birthday. Natura...
-
I went down to Rakaia last night for dinner at Bex and Richard's. As usual, I supplied a dessert: apple pie (p206) at Bex's specific...
-
I used to bake a lot as a kid. Since then, my parents' carefully-instilled lessons to do with checking you have all ingredients before ...
No comments:
Post a Comment