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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.