Date Pickle

This pickle made with a date base is served with rice dishes such as biryani. It has a sweet and spicy flavour.

Rhubarb Syrup, Refreshing Fruit Punch and Green Tomato Pickle

2 stalks rhubarb, cut into 1-inch pieces

1 cup water

1/2 cup pure cane sugar*

Pinch of salt

*Adjust the sugar to your preference

Pickled celery

1/4 cup white vinegar
1/4 cup water
1 tbsp kosher salt
1 1/2 tsp sugar

2 stalks celery thinly sliced

Mix everything together in a jar and leave the mixture in the fridge for about an hour before enjoying it tossed in a salad or on its own :)

The longer the pickle is kept the more tastier it is.  This recipe is from The Smitten Kitchen cookbook. 

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Pickled green chillie

green chillie *
1/2 cup vinegar

1 cup water

2 tbsp sugar (can add more to taste)
1/2 tsp salt (or more to taste up to 1/2 tbsp)

*enough to pack the jar about 30 to 40 (1/2 lb).
Wash the green chillie and pack into a clean jar.
Heat vinegar, water, sugar and salt and bring to a boil.  Remove from heat and put the liquid into the packed clean jar of chillie.  
When it is cool, seal and leave in a cool place or fridge.  

It stays well for more than 6 months in a tightly closed container.  It doesn't have to be refrigerated, but if you want you can.

Although, the pickled chillie can be eaten by the next day it tastes better over time as the chillie will become less spicy.  Use a clean utensil to take the pickled chillie.  It is delicious to serve with rice, flatbread and shawarma.  

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First