Oriental Pickle Recipe
Ingredients
| 40 g/1 1/2 oz piece fresh ginger root | ||
| 300 g/10 oz tomatoes | ||
| 300 g/10 oz apples, peeled and cored | ||
| 225 g/8 oz onions, peeled | ||
| 1 large green pepper, core and seeds removed | ||
| Carrot | 1 Large, peeled | |
| 100 g/4 oz block cooking dates | ||
| 225 g/8 oz soft light brown sugar | ||
| Grated rind and juice of 1 lemon | ||
| Grated rind and juice of 1 orange | ||
| 150 ml/1/2 pint vinegar | ||
Directions
1. Cover the ginger with water, bring to the boil and simmer for 10 minutes. Drain, rinse in cold water and peel. Slice thinly.
2. Slice the tomatoes, apples, onions, green pepper and carrot.
3. Chop the dates. Place all the ingredients in a saucepan.
4. Bring to the boil, cover and simmer for 1 hour then uncover and simmer for a further 40 minutes.
5. Meanwhile, sterilise and have ready warmed jars.
6. Bottle, cover and label the pickle.
7. Serve with meats (hot or cold), poultry or cheese.
2. Slice the tomatoes, apples, onions, green pepper and carrot.
3. Chop the dates. Place all the ingredients in a saucepan.
4. Bring to the boil, cover and simmer for 1 hour then uncover and simmer for a further 40 minutes.
5. Meanwhile, sterilise and have ready warmed jars.
6. Bottle, cover and label the pickle.
7. Serve with meats (hot or cold), poultry or cheese.
Chef
