Preserves and pickle recipes Archives

Fruity dessert

Fridge-pickled cucumber with whipped tzatziki

Preserves and

Roast Flavourburst stone fruit tray jam

50 minutes

Crunchy <em data-src-img=https://taste.co.za/wp-content/uploads/2018/04/Pickled-brinjal-400x400.png data-src-webp=https://taste.co.za/wp-content/uploads/2018/04/Pickled-brinjal-400x400.png.webp data-eio=j><noscript><img
class=pagespeed-issue loading=”lazy” src=https://taste.co.za/wp-content/uploads/2018/04/Pickled-brinjal-400x400.png?x57097 alt=

tsukemono (pickled brinjal)" width="400" height="400"/>

Asian recipes

Crunchy tsukemono (pickled brinjal)

Preserves and

Grilled raspberry-and-chia tray jam

20 minutes

Leftovers recipes

Radish pickle

15 minutes

Radish pickle

Serves Makes 3 cups

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 1⁄2 cups apple cider vinegar
4 t sugar
1 T mustard seeds
300 g whole radishes

Method

Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the mustard seeds and radishes. Allow to cool and store in an airtight container.

Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

Discover more recipes using leftovers here.

Apple pie-inspired overnight oats

Beef patty wrap

Baby marrow-and-ham slices

Vinegar-poached nectarines

Mixed bean salad

Home-made bokkoms

Bokkom butter

Pickled red cabbage slaw

Quick kimchi

Fridge-pickled cucumber with whipped tzatziki

Roast Flavourburst stone fruit tray jam

Crunchy tsukemono (pickled brinjal)

Easy pickled watermelon rind

Grilled raspberry-and-chia tray jam

Radish pickle

Radish pickle

Ingredients

Method