“SUNSHINE PICKLE” – A PICKLING RECIPE

More yellow than mellow to be honest, this unique pickling recipe uses the kohlrabi vegetable as its base with the natural sugars from the mango muting the typical vinegar sting. We have been growing these vegetables this year and whilst they are best between July to November they are hardy and won’t get damaged by mild frosts.¬†Part of the cabbage family, they are mild and sweet in flavour but with a crisp crunchy texture.

This pickling recipe simply takes inspiration from missing that shiny yellow ball in the sky called the sun. With ingredients like allspice native to carribean islands, and mangos matching the sunbeam colours themselves this is the reminder you need that spring and summer is around the corner!

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I like to do something a little different with these recipes and from the photos you can see this is an eye popping creation! As well as the obvious yellow mango there is a small heap of turmeric that assists the tone. Turmeric provides all sorts of goodness but here (and more importantly to be honest) it also really fires up the colour of this concoction! With a sprinkle of jet black nigella seeds this is a visual delight in and out of the jar. Nigella seeds are some of the first recorded spices used in cooking; they were found in the tombs of Egyptian kings and are mentioned in the Bible. They have a subtle onion(y) but bitter taste to them which is more powerful when heated.

Generally speaking the ingredients to fill whatever jar you use should be two thirds kohlrabi, one third dried mango. The vessel these measurements filled was an old 340gram apricot jam jar.

INGREDIENTS

  • 200g kohlrabi
  • 100g died mango
  • 2 dried allspice berries
  • 1 tsp Nigella Seeds
  • about 2 cloves
  • 1 tsp turmeric
  • 100 ml white wine vinegar
  • 100 ml apple cider vinegar

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METHOD

Top and tail the kohlrabi with a heavy sharp knife. Then peel or cut away the outer layer as you would an apple. The longer they are left in the ground the harder the outside but the inside remains the same. Slice lengthways first before slicing along these lengths to make thin half moons. The dried mango should be good to go from the bag as it is usually in thin long strips. Now randomly fill the sterilised jar with these first two ingredients almost to the top.

Next, for the pickling juice, begin by heating a frying pan on a medium flame. Place the allspice and cloves in followed by the nigella seeds. Heat until the aromas are strong over the space of a few mins. Tip over the turmeric and mix the ingredients quickly before pouring over the vinegars. Turn down the heat and leave to infuse for 1 minute, stirring a few times.

Now carefully fill the jar close to the top, scrape the pan clean to get all the good bits, seal it tight, give it a shake and leave for a week. Leave it two weeks if you think you can resist it!

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