Wednesday, January 12, 2011

Bottling, Preserves & Vegies for the Freezer

I have been quite productive in the kitchen, and have so far stewed Andy's lovely rhubarb and made about 15 jars, more coming your way Andy, and have given Bobbie a couple of jars which she and David love having for breakfast, a couple of jars of pickled onions in curry sauce, preserved sliced beetroot, and one small jar of pickled gherkins, (that is the start of more jars when we have more to pick, bottles of lemon cordial, and of course lots of jars of Cabbage Pickle.
I have also started freezing surplus fresh vegetables to use next Winter. So far I have done a large bag of Cauliflower, Broccoli, and Beans. I have been doing this for a number of years and find that I only ever need to buy some carrots, and onions. Big money savings here!!
The following Cabbage Pickle I have been making for the last 40 years, and it is a good way of using up those extra cabbages we are left with after having given the family some, and eaten some ourselves, (why do we plant so many??).

Cabbage Pickle

1 Large Cabbage
6 Large Onions
About 1½ – 2 ltrs White vinegar (depending on size of cabbage)
Cut up cabbage and onions, then boil in white vinegar until cooked.

2 cups sugar
½ cup Flour
1tsp Curry Powder
2 tsp Mustard
A little vinegar

Mix these ingredients to a paste with little vinegar, add to the cooked cabbage, onions, and vinegar, and boil until it thickens. Add Tumeric for colour, then ladle into hot jars and tighten lids, and leave until the lids have sealed and the jars have cooled down, then store. I sterilise my clean recycled jars in the oven at 100 degrees for about 20 minutes.

My family love this pickle especially the sons-in-law.

1 comment:

  1. Mum's cabbage pickle has been a part of my staple diet forever and it's especially nice in a sandwich with cold corned beef mmmmm!