serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Pepperberries
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 1 cup red wine vinegar
- 2 cups water
- ¼ cup sugar
- 1 tsp yellow mustard seeds
- 2 cinnamon sticks
- 1 tsp coriander seed
- 1 tbsp pepperberries
- 1 lemongrass stalk
- 3 star anise
- 2 cups karkalla
- 1 small cucumber
- 1 cup samphire
- 1 long chilli
- cheddar cheese, to serve
- olive bread, to serve
Instructions
- In a small saucepan, combine the vinegar, water, sugar, mustard seeds, cinnamon sticks, coriander seeds, pepperberries, lemongrass stalk and star anise. Bring to the boil over a high heat and keep on a rolling boil for 10 minutes, then remove from the heat and allow to cool for 3 minutes.
- Cut the karkalla into sprigs and roughly chop the cucumber, then place both into a medium pickling jar with the samphire and the chilli. Pour over the pickling liquid and screw on the jar lid. Allow to cool completely in the fridge. When ready to serve, eat the pickles with cheddar cheese and olive bread.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pepperberries
