Helen RandellIn a pickle
April 20th 2010 08:41
With a love for all things covered in vinegar, hubby was very excited when I suggested we make some pickle figs to preserve the volumes which we were receiving from my father-in-law. He was so excited by the prospect in fact that he decided to make some pickled onions as well.
I like to eat them both thinly sliced with a good, strong cheddar. The boy, however, likes to eat them whole out of the jar, at any time of day or night.
Pickled Figs
3 cups white wine vinegar
2 cups caster sugar
2 tsp black peppercorns
5 cloves
10 allspice berries
1/4 tsp freshly grated nutmeg
8 bay leaves
2 cinnamon quills
1kg small just-ripe figs
Bring all ingredients expect figs plus 1 tsp of sea salt to the boil in a stainless steel saucepan. Set aside to infuse for 30 minutes.
Return pickling liquid to the boil, add figs and simmer for 1 minute.
Sterilise your jars.
Pour figs into warm jars, pour over liquid to cover figs and seal. Store for 2 weeks before opening. Will keep unopened for 6 months.
Pickled Onions
1/4 cup salt
1 kg small pickling onions
12 birdseye chillies
4 bay leaves
1 tablespoon peppercorns
4 cups white vinegar
1/2 cup white sugar
1 tablespoon pickling spice
Combine salt and four cups of water in a large glass bowl. Stir until salt dissolves. Peel skin from onions, leaving onions whole. Add to salted water. Cover. Stand at room temperature overnight.
Drain onions. Rinse under cold water. Pack into 4 x 3 cups capacity, sterilised jars, layering with chillies, bay leaves and peppercorns.
Place vinegar, sugar and pickling spice into a saucepan over low heat. Cook, stirring for 15 minutes or until syrup thickens slightly. Set aside to cool completely. Strain liquid. Pour over onions, making sure onions are completely covered. Seal jars.
Allow to stand for three weeks before using.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
This is the first update I have gotten from email for you for weeks - been having some Orble issues - hope u are well, off to mum's tomorrow then a week of hiking and cooking in Thredbo
Comment by Helen Randell
Rough Cooking
You mum sounds great - I am sure we would get on well.
I am heading over to your neck of the woods soon - looking forward to gastronomic delights in Sydney!