Although cucumbers are not seasonally available in temperate Sydney, I came across some lovely small ones from northern Australia where they are available year round, and I couldn’t pass up the opportunity of making my favourite pickled cucumbers. Using this method you will be able to make crunchy and tasty pickles as a garnish for your meals. Cucumber, Dill and Garlic Pickles Ingredients: Small … Continue reading Cucumber, Dill and Garlic Pickles
Turnips are in season and a great way to use the bounty is to make pickled turnips. Patricia gave us two beautiful freshly harvested turnips which we used to make Turshi Left, or pickled turnips that are popularly eaten all around the mediterranean region. They are simple to make and use a salt and vinergar brine and fresh beetroot to give an attractive pink colouring … Continue reading Pink Pickled Turnips (Turshi Left)
Angie shared these truly delicious pickled eggplants and we couldn’t get enough! She has been kind enough to share her recipe with us and I hope you enjoy making some yourself with the last flush of eggplants from the garden. Pickled Eggplant Ingredients: 4 eggplants 2 cups of vinegar 2 cups of water dried oregano finely chopped garlic chillies (optional) Extra virgin olive oil Method: … Continue reading Pickled Eggplant
The Grantham Gardener 