Week 33 - 52 weeks without the supermarket

 Long overdue, but not forgotten...  I finished my 52 weeks without the supermarket, last year. But with so many interstate events in the second half of last year, this blog fell a little to the wayside. I met so many new small makers last year, did a lot of product swaps, heard some great stories on roadtrips, revived old recipes and tried out some new potential products. One of the things I really enjoyed was getting back into making pickles.  My Russian grandmother always had these (either homemade or store bought), in her fridge. Over the warmer months, I've really been enjoying these. Quick and easy to make, they are a great snack or side, to many dishes. Most recipes include sugar in pickles. I don't use any at all and prefer the really savoury type of pickles with garlic, ginger, a little chilli, peppercorns, mustard seeds and so on.   Radish & Spring Onion Pickle   1 bunch radishes  6 stalks spring onion  mustard seeds, peppercorns, salt, bay leaf, crushed garlic, grated fresh ginger, fresh red chilli (to taste)  vinegar (I prefer apple cider vinegar), water  Place chopped vegetables into a bowl. Sprinkle a couple of tablespoons of salt over vegetables. Place a dish over the vegetables, cover with a teatowel and weight down with a couple of heavy cans. Leave overnight, strain off liquid and rinse well under cold water.  Place spices into a small saucepan with 1 cup of vinegar, 1 cup of water and a pinch of salt. I used about 1 tsp of each, of garlic and ginger. Bring to the boil. Spoon spices into a clean, sterilised jar. Fill jar with radishes and spring onions. Pour over the liquid. This quantity will make about one 500 ml jar. Leave to cool, label and store in the fridge. These are good to eat next day, once chilled. They will easily last a few weeks in the fridge. Ours get devoured quite quickly ! Homemade pickles add a delicious, crunchy freshness to hamburgers and sandwiches.  *Finely sliced white or purple cabbage works well in this style of pickling.

Long overdue, but not forgotten...

I finished my 52 weeks without the supermarket, last year. But with so many interstate events in the second half of last year, this blog fell a little to the wayside. I met so many new small makers last year, did a lot of product swaps, heard some great stories on roadtrips, revived old recipes and tried out some new potential products. One of the things I really enjoyed was getting back into making pickles.

My Russian grandmother always had these (either homemade or store bought), in her fridge. Over the warmer months, I've really been enjoying these. Quick and easy to make, they are a great snack or side, to many dishes. Most recipes include sugar in pickles. I don't use any at all and prefer the really savoury type of pickles with garlic, ginger, a little chilli, peppercorns, mustard seeds and so on.

Radish & Spring Onion Pickle

1 bunch radishes

6 stalks spring onion

mustard seeds, peppercorns, salt, bay leaf, crushed garlic, grated fresh ginger, fresh red chilli (to taste)

vinegar (I prefer apple cider vinegar), water

Place chopped vegetables into a bowl. Sprinkle a couple of tablespoons of salt over vegetables. Place a dish over the vegetables, cover with a teatowel and weight down with a couple of heavy cans. Leave overnight, strain off liquid and rinse well under cold water.

Place spices into a small saucepan with 1 cup of vinegar, 1 cup of water and a pinch of salt. I used about 1 tsp of each, of garlic and ginger. Bring to the boil. Spoon spices into a clean, sterilised jar. Fill jar with radishes and spring onions. Pour over the liquid. This quantity will make about one 500 ml jar. Leave to cool, label and store in the fridge. These are good to eat next day, once chilled. They will easily last a few weeks in the fridge. Ours get devoured quite quickly ! Homemade pickles add a delicious, crunchy freshness to hamburgers and sandwiches.

*Finely sliced white or purple cabbage works well in this style of pickling.