Crisp dill pickles infused with garlic and black peppercorns marry perfectly with hot and cold smoked meats and seafood. Thriving in the summer heat, pickling cucumbers need to the picked and processed daily. This dill pickle recipe is quick and easy as no overnight soaking in brine is required. For a firmer texture add 2-3 grape leaves or 6 - 8 sour cherry leaves to every 4 cups of pickles. Read More . . . 
These pickled limes are hot and salty and sweet and sour all in one mouthful. Easy to prepare, the limes are pickled over two days, but don't dismay, the limes are soaking either in water or salt for most of this time. The final finishing only takes about 60 minutes.Originating from the North Indian Punjab region, noted for its pallows, biryani, qorma (korma), haleem and nihari these home preserved pickled limes are a wonderful addition to your next curry night.
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The ancient art of preserving with vinegar is still important today as it was yestayear. Preserve your favourite chillies using this very simple and effective traditional method. Preserved chillies can be used to add some zing to sandwiches and wraps, salads, and anti pasta and cold meat platters platters. Extra jars can be made for culinary gifts or to transform your kitchen or panty into a culinary paradise.
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Use dark plums for this Italian inspired pickled plum recipe. The aromatic spices, sweetened vinegar and plum nectar produce an opulent accompaniment. The cinnamon, cloves, cardamom, whole allspice berries and fresh ginger add to its depth and complexity. Serving pickled fruit is traditional in many European cuisines to offset the richness of game meats, duck, turkey, goose, pork and terrines. Pickle a jar or two while they are abundant for a special treat throughout the year, for the Christmas roast or as a special culinary gift. Read More . . .
The French and Americans may call them courgettes but most Australians have adopted the Italian name zucchini for these prolific summer miniature squash of the cucurbitaceace family (also known as the Gourd family). Native to North America, cucurbita are well traveled and began to appear in the botanical herbals of Europe some 50 years after Christopher Columbus epic voyage and discovery of the Americas in 1492. Ever since they were introduced into Australia by the Italian’s in the 1950’s, the zucchini has been embraced for its delicate flavour and versatility. Read More . . .
Made over three weeks this authentic hot, sour and salty uncooked Indian pickle tickles and cleanses the palate, stimulates the appetite and adds colour to the table.It provides the fifth dimension to a curry or alternatively if you love hot spicy appetisers serve with pappadams and raita before an Indian meal.It can made with or without the asafoetida powder with equally good results. Read More . . .
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