So along with roasting tomatoes & tomatillos for making sauces & pasatta, podding beans for drying, bagging up potatoes & processing beans, beet leaves, chard & courgettes for freezing, I'm also making pickles!
So here's a nice little recipe that's good for using up whatever veg you have an excess of. I used courgettes, carrots, cauliflower & peas, but you can use runner beans, sweetcorn, turnips, beetroot, radishes, aubergines - anything really! The recipe uses Garam Masala, which is a mixture of ground spices. You can buy it ready blended, but you can also make your own. My blend has cumin, cinnamon, fenugreek, black pepper, turmeric & ludicrous amounts of coriander seed. No chilli for a change, as this is a warm, pungent sort of blend, rather than a hot & spicy one. Though you can add chillis too, if you fancy.
Curried Vegetable Relish
400ml white wine vinegar
1tsp yellow mustard seed
1tsp ground ginger
2tsp garam masala
Chop the vegetables, as coarse or as fine as you like (I like my pickles chunky). Pile into a colander & scatter with the salt. Cover & leave overnight. The salt will draw the moisture out of the veggies, so they'll still have a bit of bite to them.
Next day, rinse the veg & drain. Blend the cornflour with a little of the vinegarin a small bowl & set aside. Put the remaining vinegar, sugar & spices into a large pan & bring to a boil. Add the cornflour mixture & boil 3-4 minutes, until the mixture thickens. Remove from the heat & stir in the vegetables. Pack into warm, sterilised jars & try not to touch for a month.
Goes well with cheese, vegetable fritters, veggie burgers & hot dogs. Yum!
*Turning leaves are all well and good, but nothing says autumn to me quite like the twitching of the crochet hook!