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Making your life greener - one bite at a time.

Pickles, chutneys and flavored vinegars make the most ordinary food interesting. They are not difficult to make. They make lovely gifts, too. If you are making these for a market stall, make sure you label each product neatly - printed labels are best. Indicate the ingredients and how the product can be used.

Have samples for tasting on small squares of bread or biscuits. Be sure to use local and organic ingredients wherever possible.

Use flavored vinegars and mix with olive oil then drizzle over favorite salads.

Flavored Vinegars

Wash glass bottles in hot soapy water. Rinse, Dry. Place in a saucepan of cold water. Boil for 10 minutes.

Dry in oven preheated to 100 degrees C on a baking tray lined with baking paper.

Bring white wine vinegar to a simmer in a saucepan over low heat.

Infuse the warmed vinegar with a flavor of choice ....

Chilli - place dried chilli flakes in a glass bottle and top with the warmed vinegar.

Raspberry - wash fresh raspberries and pat dry with paper towel. Place in a large jug. Use a fork to crush. Stir in the warmed vinegar. Set aside for 1-2 hours to infuse. Strain the mixture through a sieve into a jug. pour into a glass bottle.

Coconut Oil Vinaigrette 
1/4 cup favorite vinegar
1/2 cup liquid virgin organic coconut oil
1/2 cup virgin olive oil
sea salt and pepper to taste
 
Wisk all ingredients together in a small bowl. Store in glass jar  in refrigerator and warm to room temperature before using.Try adding minced garlic, parsley, onion powder, cayenne powder, dill weed, Parmesan cheese, or Dijon mustard for variations.

Herbed Vinegar - wash fresh sprigs of herbs and pat dry with paper towel. Place in a glass bottle and top with the warmed vinegar. Set the vinegar aside to cool, then seal the bottle and store in the fridge for up to six months. Make sure that you label and date.

Pickled Onions

Quantity of pickled onions

Kosher salt

Spiced vinegar (recipe below)

Peel the onions and place in layers on a container. Cover each layer with a teaspoon of salt. Allow to stand overnight. Pour off any liquid and wash the onions in a colander. Pack into jars and pour the cold spiced vinegar over. Add two or three cloves and peppercorns to each jar. Allow to stand for three weeks at least before use.

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Spiced Vinegar

Place all the following into a saucepan, cover and bring to the boil but do not allow to bubble. Remove from heat and set aside to cool and stand overnight. Strain the vinegar and pour over the onions in their jars. Seal and label.

5 cm cinnamon stick

1 teaspoon cloves

2 teaspoons allspice

1 teaspoon black peppercorns

1 teaspoon mustard seed

2-3 bay leaves

1 litre apple cider vinegar

Pickled Red Cabbage

1 red cabbage

3 teaspoons Kosher salt for each 500 g cabbage

Shred cabbage finely. Place in a large bowl and sprinkle each layer with salt. Allow to stand for 24 hours. Drain off any liquid and rinse cabbage well in a colander. Pack into jars and pour cold spiced vinegar over. Add two or three cloves and peppercorns to each jar. Allow to stand for 7 days before use. After 2 to 3 months it will lose its crispness. Use with salads, cold meats and vegetarian dishes.

Spiced Vinegar - use the same method as for pickled onions but include 1 tablespoon rapadura sugar and can use wine vinegar.

Apple Chutney

10 cooking apples, peeled, cored and chopped

5 large onions peeled and chopped

500 g rapadura sugar

1 teaspoon cayenne pepper

3 pints brown vinegar

1 tablespoon mustard

s&p

3 cups raisins or sultanas

1 tablespoon cloves

Combine all ingredients in a large pan and cook well, stirring occasionally until chutney thickens. Pack into jars, seal and label. A nice addition to curries.