Fresh and spray-free produce from the garden to the pantry. I’ve never been so organised.
I’ll probably serve these pickles with whatever’s on hand – variety of cheeses, cracker biscuits or breads, carrot or celery sticks and the like – not forgetting the drinks.
The cauliflower is cut into small florets, the onions are finely sliced and salt is sprinkled over the vegetables to be left overnight. I have two recipes I use. One includes finely chopped fresh mint leaves, turmeric, cayenne pepper, allspice. The other includes crushed pineapple, dry mustard and curry powder. Both are simmered in white vinegar and then thickened with flour.
Much later: I got carried away with being pleased with my ‘organised’ efforts in the kitchen that I took my eyes off the saucepan and the jam mixture boiled up and over onto the cooker top. What a mess (or pickle!)! Luckily the jam was cooked and is okay. While it set well, retained its flavour and colour, the boiling sugary spillage continued to bubble turning into a blackened burnt ‘toffee’ that adhered like super-glue to the cooktop surface. It’s taken me nearly an hour to clean the ceramic cooktop. It’s now the cleanest it’s been for ages. Moral of the story – a watched jam pot never boils over. I’ve done enough in the kitchen for this weekend. It’s raining (the garden needs watering so that’s okay), so I’m going to read the Sunday papers, do the Sudoku and Cryptic Crossword, and have a coffee.