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Dill-pickled oranges

By Khanya Mzongwana
1kg
Easy
20 minutes

Ingredients

  • 10 g dill, roughly chopped
  • ¾ cup vinegar
  • ½ cup orange juice
  • 50 g sugar
  • 1 t salt
  • 1 t mustard seeds
  • 6 black peppercorns
  • 2 bay leaves
  • 3 garlic cloves
  • 6 oranges, peeled

Method

Combine all the ingredients except the oranges, then pour over the oranges. Place in a jar and chill; they will keep for about a week.

Find more Preserves and pickle recipes here

Production: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistant: Chevonne Fourie