Tag Archives: jar

Pretty Pickled Peppers Recipe

5 Sep

As in “Peter Piper picked a peck of…..”. A peck is a lot by the way, about 8 pints worth. I didn’t buy that many, I resisted from buying the whole crate of organic Pimientos Picante that were shining up at me from the floor of one of the stalls at the market on Sunday.

I bought quite few though, enough to think “What the hell..?” when I got home and realised that I already have a freezer full of our own homegrown red and green chillis and a scotch bonnet bush that is producing more than we can cope with at the moment.

I’m a sucker for them though, it didn’t even cross my mind, as I stuffed a few greedy handfuls into a bag, paid and left with a smile on my face and thoughts of pretty jars of pickled peppers on imaginary wooden shelves in a pantry that only exists in my dreams rushing through my brain. What can I say, it’s an addiction.

Pretty Pickled Peppers Recipe

Makes 1 big jar, vegan, gluten-free. Adapted from David Lebowitz

  • about 350 g chilli peppers (mixed red & green)
  • 350 ml vinegar ( I used a mix of apple, sherry, rice and white wine vinegars)
  • 350 ml water
  • 3 tbsp sugar
  • 3 tbsp course salt Himalayan or kosher
  • 2 tbsp coriander seeds
  • 3 cloves garlic, peeled
  • 2 tbsp black peppercorns
  • 2 bay leaves

Pierce the peppers all over a few times with the tip of a knife and pack them into a sterilised jar. Put the rest of the ingredients in a saucepan, bring to the boil then lower the heat and simmer for 5 minutes.

Pour the entire contents of the pan into the jar with the peppers until they are all covered with the pickling liquid, seal with a lid and leave to cool. When cooled store in the fridge. You are supposed to leave them for at least a week but we couldn’t wait that long.

Apparently they get better the longer you leave them but we served them to our friends the next day and they were really good. Jeanne is now known as The Chilli Queen.

Enjoy!

Sweet, Spicy Watermelon Pickle

11 Jul

This is what I made with the watermelon rinds I had leftover from making the Watermelon Agua Fresca in my last post.

It’s a sweet spicy pickle perfect to serve as a relish on burgers, at barbeques or as part of a picnic lunch. It’s great with mature sharp cheeses like goat’s cheese, Manchego, Cheddar or Feta or with salty cured hams like Serrano and Parma, you could even serve it with a whole roast ham or gammon steak. It would also be a very welcome addition to any Indian meal.

It’s really simple to make but you do it over three days. Don’t let that put you off, you’re not working on it for three whole days or anything silly. You leave it covered in its syrup overnight in the fridge then take it out in the morning, drain it into a saucepan, bring the syrup to a boil and then pour it back over the watermelon. Then put it back in the fridge until the next morning and repeat the process once more.

The original recipe didn’t have any chilli in it but my chilli pepper plant has just started to produce some little green babies so I added a few whole ones to the pot with the whole spices. You’ve got to have a little heat in a pickle or what’s the point?

Watermelon Pickle Recipe

Makes 1 big jar, vegan, gluten-free. Adapted from Epicurious

  • 2kg (4 pound) watermelon, quartered & sliced into 1 inch thick wedges/triangles
  • 1.75 litres (8 cups) water
  • 2 tbsp sea salt plus 2 tsp
  • 450 g (2 cups) sugar
  • 275 ml (1+1/4 cups) apple cider vinegar
  • 8 cloves
  • 8 black peppercorns
  • 2 cinnamon sticks, broken in half
  • 1 tsp grated/minced ginger
  • 1/4 tsp ground ginger
  • 8 allspice berries
  • 3 whole green (or red) chillies

Cut the watermelon flesh from the rind leaving a thin layer of pink on the rind. Use the flesh to make agua fresca or watermelon feta & mint salad.  Cut off the dark green part of the rind and discard it. Then cut the rind into 1 inch pieces.

Bring the water and 2 tbsp salt to a boil in a large saucepan then add the rind pieces and boil until tender, about 5 minutes. Drain and transfer them to a metal bowl with the whole chillies.

Add the 2 tsp salt, sugar and the rest of the ingredients to a large saucepan, bring to the boil, stirring continuously until the sugar dissolves. Pour this over the watermelon rinds and chillies in the bowl then place a plate on top to keep the rinds under the syrup. Cover the bowl with cling film and leave in the fridge for 8 hours or overnight.

The next day strain the syrup from the rinds into a saucepan, bring the syrup to the boil and pour it back over the rinds in the bowl. Cover with the plate again and the cling film and leave again overnight.

Repeat straining, boiling and pouring over rinds one more time and leave again, covered in fridge overnight. Then spoon the rinds and spices into a sterilised jar, pour over the syrup so it covers the top of the rinds and seal. Store in the fridge.

I really enjoyed making something so delicious out of something that would normally just get thrown away. Means more money to spend on shoes…..!

Grandad’s Pickled Onions

14 Jul

My grandad is 92. He still grows most of his own veg in his back garden and his front garden is always full of flowers. I remember when I was little we used to go round at the weekend and he would take me outside to show me the vegetables.  When I was little the only vegetable I would eat was sweetcorn. I remember him picking the fresh corn cob off the plant and giving to me to eat raw. I can still taste it now. It was the sweetest sweetcorn I’ve ever tasted.

He also had pheasants & partridges hanging from the ceiling of the garden shed that you had to walk under to use the ouside toilet. Not so nice.

My grandad has 9 children, my dad being one of them, as well as 14 grandchildren, 12 great grandchildren and 1 great, great grandchild. When I was younger the whole family would descend on my grandparents every Boxing Day. The kids would open all their presents and play together and the parents would eat, drink and get drunk, generally.

One of the best things about Boxing Day at Nan & Grandad’s was the buffet. The table in the back room was filled with cold roast meats leftover from Christmas Day as well as the obligatory sausage rolls, chicken drumsticks and the cheese board. Next to the cheeseboard there was always a big jar of grandad’s homemade pickled onions.

When I was younger I remember being  terrified of these pickled onions. I could see the whole red chillies floating around in the jar. That and the fact that the adults would dare each other to eat them and laugh when someone started coughing and going red in the face, stopped me from going near them until I was much older. Probably about 16.

Once I tried one there was no going back. They are fiery (depending on how long they’ve been left to mature) but also totally addictive. Just make sure you’re amongst family when you eat them. I wouldn’t eat them before a hot date or job interview. Not a good idea.

When we first moved to Spain ten years ago and opened the restaurant, my grandad came to visit with my uncle David. As usual, they asked if there was anything we needed from England, thinking we’d say Marmite or tea bags. I asked him to bring some of his pickled onions, half joking.  And he did.

Can you imagine the look on the faces of the security at the airport? This was in the days before the 100 ml liquids rule obviously. I was very pleased, as you can imagine.

 One of our very good customers at the time, Tim, always ordered the cheese plate instead of a dessert. We used to serve fresh fruit with the cheese, grapes or figs, whatever was in season.

One evening we didn’t have any fruit left to serve with the cheese so I explained this to Tim when he ordered his usual. He asked me if we had any pickled onions instead. I explained that all we had was a jar of my grandad’s homemade. He said that would be perfect. 

Of course I obliged, warning him beforehand of their special potency, and he loved them! Every time Tim and Tony came for dinner from then on, Tim would order his cheese plate with grandad’s pickles on the side.

The funny thing is that Tim and Tony ended up being our best friends over here and 2 years ago they bought the restaurant from us. I like to think that it is all down to grandad’s pickled onions!

This year my auntie Pat came over with my mum and asked if we wanted anything. I couldn’t ask her to bring grandad’s pickled onions because of the no liquids rule and also because I knew she would be up to her luggage limit (It’s a woman thing!) So instead I asked her to bring the recipe so I could make them myself. That and some sumac, vanilla extract and allspice. There’s always something I can’t get here.

So here is the secret recipe for Grandad’s Pickled Onions. I’m only sharing it with you because you deserve it. Don’t go telling everyone about it though…..

Grandad’s Pickled Onions Recipe

makes 1 big jar, vegan, gluten-free

  • 5oogr small onions/shallots, peeled
  • 1 pint (550 ml) malt vinegar
  • 2 large tbsp black treacle (I used miel de cana) or brown sugar
  • 2 red chillies

Put the peeled onions in a bowl of cold salted water and leave for about an hour. Drain and leave to dry.

Put 1/2 pint (275 ml) of the vinegar in a saucepan with the treacle/brown sugar. Bring to the boil stirring continuously until dissolved and then set aside to cool.

Put the onions in your jar and pour over the cold vinegar and treacle mix. Top up with the rest of the malt vinegar, it needs to cover the onions. Cut the chillis in half lengthways and push them down inside the jar. Seal with a lid and store in a cool dry place for about a month before opening.

Thanks Grandad,

Lots of Love,

Natalie xx

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