Ref: 533
Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
500 g
single or selection of veg diced or sliced
1 tbsp
fresh herbs of choice thyme, rosemary chopped
Pickling Liquid
250 ml
water
250 ml
apple cider vinegar
2 shallot finely chopped
1 bay leaf
1 tbsp
sugar granulated
1 tsp
mustard seeds
1 tsp
black peppercorns
2 tsp
salt
Method
Step 1
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
Step 2
Place all the pickling liquid ingredients into a saucepan, stir & bring to the boil, turn down the heat & simmer for 1 minute.
Step 3
Place hot jars from the oven on a baking tray on the worktop & fill with veg to 1 cm from the top of the jar with a jam funnel, then pour over hot liquid to cover veg, place on the sterile lid, & set aside to cool.
Step 4
When cold store in the fridge for 48 hour before eating.
Suggestion & Tips
Will last in the fridge for 2 months. Great with oily fish dishes etc.