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19 CELEBRATE

FALL 2017

SEASONAL

SPIKED PICKLES

Pickled Red Onion with

Coriander & Gin

1 large red onion, sliced thinly

2/3 cup sugar

2/3 cup white vinegar

1/3 cup

Hendrick’s Gin

10 whole black peppercorns

5 whole coriander seeds

2 tsp salt

1.) Place sliced red onions in a clean 500ml

mason jar.

2.) Bring remaining ingredients to a boil and stir

to dissolve sugar. Pour the hot mixture over

onions, then screw the lid on and let cool to

room temperature. Keep in the fridge for up

to 4 weeks.

Makes 1 x 500ml jar.

Apple Cider-Pickled

Red Cabbage

½ small head of red cabbage, spiced thinly

1 ½ cups

Growers Honey Crisp Cider

½ cup apple cider vinegar

1 Tbsp sugar

1 Tbsp salt

1 Tbsp black peppercorns

1.) Place sliced cabbage in a clean 1 Litre mason

jar.

2.) Bring remaining ingredients to a boil and stir

to dissolve sugar and salt. Pour hot mixture over

cucumbers (leave ½ inch of space below the rim

of the jar), then screw the lid on and let cool to

room temperature. Keep in the fridge for up to 4

weeks.

Makes 1L.