This method of preserving makes use of vinegar (dilute acetic acid) to prevent spoilage of the food. Vinegar which has been made from cane sugar is cheap readily available and has many uses, it can be used as a cleaner and deodoriser as well as a food preservative and flavouring agent. It has an almost indefinite shelf life so a stock of 20 litres is not unreasonable especially if you intend to preserve excess garden produce by pickling. You may prefer the flavour of wine or cider vinegars but these will be more expensive so the choice is yours, and I must admit that over the years I have picked up a preference for white wine vinegar.
Meat, fish, poultry, fruits, vegetables, and nuts can all be preserved by pickling; it is a very simple and safe method of food preservation. As is usual with preserving only the highest quality produce should be used for pickling. Also to ensure the best result and exclude any chance of contamination use only clean and freshly sterilized jars and equipment. When salt is required in a recipe only coarse pickling salt should be used rather than iodised or table salt.
PICKLED VEGETABLES
Dill Pickle Cucumbers
Ingredients
2kg cucumbers
Chillies
2lt cold water
350ml vinegar
fresh dill sprigs
1lt water
garlic cloves
1 cup pickling (coarse) salt
Method
Soak the cucumbers in the cold water for 24 hours. Into each sterilized jar put a couple of sprigs of dill, a peeled garlic clove and a chilli, then pack the cucumbers whole or sliced into the jars. Now make a brine of the vinegar, water and salt; boil for a minute or two then pour the hot brine into the cucumber filled jars and seal.
Mixed Pickle-
Ingredients
2 medium cucumbers
2.5 litres water
2 medium carrots
1 cup sugar
1/4 small cauliflower
1 litre white vinegar
1 capsicum
1 tablespoon mustard seed
4 small white onions
1 tablespoon celery seed
1/2 cup salt
Method
Wash and cut vegetables into 1cm cubes, peel and chop the onions, make a brine with the salt and water, pour it over the vegetables and leave it overnight, then drain. Mix sugar, vinegar mustard and celery seeds in a large saucepan, stir over the heat until the sugar dissolves, bring to the boil and simmer for three minutes. Add drained vegetables and return to the boil, when re-boiled remove from the heat. Pack the vegetables into the jars and pour the vinegar mixture over them and seal.
PICKLED FRUIT
Peaches
Wash and drain large hard peaches, halve, pit and peel them then place them in a bowl of lemon juice . Leave them in the lemon juice for 5 to 10 minutes then put them into sterilized jars, cover with white vinegar seal and store.
Lemons
Wash and dry small lemons thoroughly. Stick into each lemon at least four cloves then place into a sterilized jar. Fill the jar with olive oil ensuring that the lemons are totally submerged, seal and store for at least two months before use. This product has a shelf life of six months.
PICKLED MEAT
Beef –
Ingredients
4.5 Kg beef
25 gms cayenne pepper
4.0 Kg salt
1 litre molasses
25 gms saltpetre (potassium nitrate)
32 litres soft water
Method
Bone and defat the beef and cut into easily manageable slices. Rub 500 gms of the salt into the meat to draw off the blood, allow it to stand for 24 hours then drain off the liquor. When the meat has drained place it in a crock. Blend the rest of the ingredients in a pot and bring to the boil, skimming off any scum which forms. Cool and pour the liquid over the meat in the crock, ensure the meat is entirely covered by the liquid and store.
These recipes are just examples to give you an idea of how things are done, by experimenting now you can originate your own recipes using your home grown or stored ingredients.
SAUCES
Making your own sauces at home can save you money and help you preserve some of your fruit and veggie garden excesses but in hard times it can add variety to your meals and improve bland or "gamey" dishes. They could also be a home produced "trade good" as they are quite storable, so it is well worth a bit of experimentation to come up with your special sauce. Here are some simple examples to get you started and "curry" your interest.
Tomato Sauce (a traditional Aussie favourite)
Ingredients
3 Kg ripe tomatoes
2 tablespoons salt
2 large onions
pinch cayenne pepper
2 large apples
1/2 tablespoon peppercorns
2 cloves garlic
1 teaspoon curry powder
750 mls vinegar
Method
Wash and cut up the tomatoes into a large pot or saucepan peel and slice the onions and apples and add them to the pot. Dice the garlic finely and add to the pot along with the rest of the ingredients. Boil the mixture gently for two hours and the push through a course sieve or strainer and fill into warm bottles and seal.
Chilli Sauce (an old Sweeney recipe in the family since 1985)
Ingredients
500 gms chillies
1 teaspoon sugar
1 large onions
2 cups vinegar
2 cloves garlic
1/2 cup water
1/2 teaspoon grated fresh ginger
Method
Chop chillies and onion and add to a saucepan, add the rest of the ingredients and simmer for one hour. Blend or push through a course sieve then pack into warm bottles and seal. Even if you start out with a chilli variety that is not too hot, concentrating its essence into this sauce can result in the production of what I call “Fire Starter Paste”. You have been warned!
