Side Servings

Dill-pickled oranges

By
16 December 2025
1kg
Easy
20 minutes

These hold their own as part of a spread but they’re also superb with slightly smoked snoek just off the braai. They'll keep for about a week.” – Khanya Mzongwana

Rate this recipe

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 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

Ingredients

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
Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

View all recipes
Register

Comments

There are no comments yet.



Related recipes

Load more