Preserves by Pam Corbin

Author:Pam Corbin
Language: eng
Format: epub
ISBN: 9781408896303
Publisher: Bloomsbury Publishing
Published: 2017-03-13T04:00:00+00:00

Nasturtium ‘capers’

Sweet cucumber pickle

Season: July to September

This is a wonderful way to use up an abundance of cucumbers, be they long and uniform green, or the short, knobbly-skinned ridge type. It’s also very quick and easy to make if you use a food processor. This is not a true preserve, as the cucumbers are not brined and the pickle is very light, but it will keep well in the fridge for a couple of weeks in a sealed container.

I love this sweet condiment with all manner of salads, and in sandwiches, but it’s especially delectable with hot-smoked trout or salmon.

Makes 2 x 450g jars

1kg cucumbers

3 small onions, red or white

1 tbsp chopped dill (optional)

250g granulated sugar

1 level tbsp salt

200ml cider vinegar

Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly too. Combine the cucumber, onion and dill, if using, in a large bowl.

Mix the sugar, salt and vinegar and pour over the cucumber and onion. Leave overnight for the sweet and sour flavours to mix and mingle or, if this isn’t possible, leave for at least 3 hours before serving. Pack into a large airtight container or wide-necked jam jars. Store in the fridge and use within 2 weeks.

Variation

Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery. Follow the recipe above, replacing the cucumber with 1kg celery. Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into 6–7cm sticks (for crudités or dips) or chop into 1–2cm chunks. Use sweet, mild red onions and season the pickle with celery salt and 1 tsp caraway seeds. As celery does not contain as much water as cucumber, add 200ml water to the vinegar and sugar mixture.

Piccalilli

Season: August

This traditional sweet vegetable pickle, Indian in origin, is the ultimate August preserve for me. The time to make it is when garden produce is at its peak and there is ample to spare. You can use almost any vegetable in the mix but make sure you include plenty of things which are green and crisp. The secret of a really successful piccalilli is to use very fresh vegetables and to take the time to cut them into small, similar-sized pieces.

The recipe first treats the vegetables to a dry-brining, which helps to keep them really firm and crunchy, then bathes them in a smooth, hot mustard sauce.

Makes 3 x 340g jars

1kg washed, peeled vegetables – select 5 or 6 from the following: cauliflower or romanesco cauliflower; green beans; cucumbers; courgettes; green or yellow tomatoes; tomatilloes; carrots; small silver-skinned onions or shallots; peppers; nasturtium seed pods

50g fine salt

30g cornflour

10g ground turmeric

10g English mustard powder

15g yellow mustard seeds

1 tsp crushed cumin seeds

1 tsp crushed coriander seeds

600ml cider vinegar

150g granulated sugar

50g honey

Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly.

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