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PRESERVES
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Preserved Lemons
1/2 cup of sea salt 5 lemon, scrubbed and quartered 1
bay leaf 2-3 cloves 1 cinnamon stick
Sterilise a 4 cup airtight jar and place 1 tbsp salt in the bottom Pack
1/2 the lemons into jar, rind facing out
Add bay leaf, cloves, cinnamon stick as you go. Press down as you go,
add remaining lemons and salt Now fill jar with boiling water and seal.
Leave 30 days in a cool dark place. For use, scrape away flesh and
pith and use rind
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Refrigerator
Pickles
Will keep for several
weeks in the fridge.
Slice paper thin equal amounts
unpeeled telegraph cucumbers onions green capsicums.
Gently combine the cucumber, onion and peppers in a large bowl and
sprinkle with 1 - 2 tbsp of salt.
Cover and stand stirring occasionally for at least 1 hour then drain and
pack into a jar.
Combine 1 tsp celery seeds 1 tsp mustard seeds 1 tbsp
crushed garlic 1/2 a cup of Sugar 1/2 cup of white vinegar.
Heat and stir to dissolve the sugar. Pour over the pickles. Use a
knife to stir the vinegar brew through the pickles. Cover and
refrigerate.
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Zucchini Antipasto
Stores up to about 6 months.
1.5 kg zucchini 6 pickling onions 6 fresh basil
leaves 6 cloves of garlic fresh rosemary 2 tbsp salt
3 cups olive oil 3 cups white wine vinegar.
Wash and cut the zucchini into 5cm rounds. Crush the garlic. Add all the
ingredients into a pot and bring to the boil, stirring once in a while.
Once boiling, let it boil for exactly 3 minutes and then remove from
heat. Pack the zucchini into jars and distribute the onions evenly
between the jars. Pour over the hot juices (with the herbs) and then
apply the lids. Leave the jars to cool and they can be consumed after
about 2 weeks.
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