Homemade jams, pickles or chutneys 2019

If you are posting a recipe in this section, please mark your post with what kind of chutney or pickle to help anyone searching.

 

I am having a bumper harvest of cucamelons this year.

James Wong’s
Pickled cucamelon with dill & mint

You will need:
250g cucamelons – washed and drained
375ml white wine vinegar
1 tsp salt
4 tbsp caster sugar
1 tbsp dill – chopped
1 tbsp mint – chopped
1 tsp coriander seeds
1 fresh oak or grapevine leaf

Pour the vinegar into a bowl with the salt and sugar and whisk until they’ve dissolved. Stir in the herbs.

Pop the cucumbers into a sterilised 500ml jar. Scrunch up the leaf and place it on top of the cucamelons. The tanins in the leaf will help to keep the cucamelons crisp.

Pour the vinegar into the jar, seal tightly and place in the fridge. Your pickled cucamelons will be ready after 2-weeks.

If you live in a mild area your cucamelons may well survive the winter to give you another harvest next year. Simply apply a good mulch of thick straw as protection. Alternatively lift a swollen radish-like root and store over winter in compost in a frost free place.

Cucamelons also are great as a sharing food, mix with olives and some peppers, they look great?

 

CRUNCHY REFRIDGERATOR RED ONION AND YELLOW COURGETTE DILL PICKLE.
INGREDIENTS

• -1/2 pounds yellow or green zucchini 3 to 4 medium-sized zucchini
• 6 fresh dill sprigs
• 2 small or 1
• Medium red onion

SEASONING

• 3 garlic cloves peeled and halved (2 halves per jar)
• 1-1/2 teaspoons black peppercorns 1/2 teaspoon per jar
• 1-1/2 teaspoons mustard seeds 1/2 teaspoon per jar
• 3/4 teaspoon dill seed 1/4 teaspoon per jar

FOR THE BRINE

• 2-1/2 cups water
• 1 cup distilled white vinegar
• 1/4 cup sugar
• 2 tablespoons coarse sea salt or kosher salt not iodized

INSTRUCTIONS

1. Wash your zucchini; trim and discard ends. Slice into chips or spears, as desired. Set aside.
2. Divide the seasonings between 3 clean pint-sized mason jars. Divide the zucchini and dill sprigs evenly between the jars.
3. Combine all brine ingredients in a medium saucepan and place over MEDIUM-HIGH heat. Bring mixture to a boil
4. and then remove the pan from the heat and carefully pour the hot brine into the jars over the zucchini and fresh dill. Fill to the top of the jar, leaving about 1/2" of head space. Tightly secure lids and shake the jars. Allow to cool slightly on your kitchen counter for about 30 minutes before placing jars in the refrigerator. Refrigerate for 24 hours or more before eating.
5. Keeps well refrigerated for 2 to 3 weeks.

​

 

If you like Dill Pickles this is really yummy.! @Gail_68

 

@kazzawazza I have done this one, twice and found it very yummy

Ingredients

250 gm cayenne pepper,
2 garlic heads,
2 medium-sized onions,
1 tsp sugar,
2 tbsp olive oil,
½ cup white vinegar,

Salt to taste.

Preparation
Add cayenne pepper, garlic cloves and onions in your mixer grinder and blitz with roughly 1/2 a cup of water.

Cooking the Chutney
Heat oil in a pan and add the cayenne pepper paste. It might splutter, so be careful about that! Add sugar and salt to taste (I added 1 tsp). Cover lid and let it cook on a medium-low flame for 10 minutes. Stir at regular intervals. Turn off the flame and add vinegar. Let it cool and store in an air-tight container. Keep it in the refrigerator..

 

Hmm @Gail_68 well not everyone one likes Dill pickles so try one when you are out somewhere.. I grew up eating these as well as all the other pickles.. I think the only one I don’t like is picalily..!

 

Just doing this one will put up pic when done..

SWEET ZUCCHINI RELISH​

This is a perfect way to use up the inevitable glut of zucchini you get when they all start ripening at the same time as mine are at the moment. It is also a great way to use up the big ones that you missed and seemed to double in size overnight. This relish is wonderful with cold meat, cheese and on hamburgers and hot dogs …..

750g Zucchini ( used a mix of yellow and green) I only had yellow this time..
1 large onion
2 Tblspns rock salt
3 capsicums ( I used red as a contrast to the yellow and green zucchini)
2 cups apple cider vinegar
2 cups sugar
1 Tblspn cornflour
2 tspns celery seeds (these can be found in health food shops)
2 tspns yellow mustard seeds
1 tspn tumeric
pinch of white pepper

Chop the zucchini and onion into a small dice. In a non metallic bowl cover the zucchini and onion with water, add the salt and leave to sit for 12-24 hrs.

Drain the onion and zucchini and place in a pot. Add the capsicum chopped into a similar size dice as the zucchini and onion, followed by the vinegar, sugar and spices. Bring to a simmer, stirring to dissolve the sugar. Dissolve the cornflour in a little water and add to the simmering mixture. Continue to simmer uncovered for around 30 minutes until thick.
Yielded 6lbs..
Pour into hot sterilised jars and seal immediately.

​