How to save money and boost the flavour of your food with easy homemade pickles and chutneys
Alex Elliott-Howery is one of the founders of Cornersmith (formerly a café now an online store)
Today, Alex will be talking about pickles and chutneys
Her new book is called 'Pocket Pickler'.
Quick Kitchen-Scrap Pickle
Quick pickling is a great way to use up any vegetables in the fridge at the end of the week, as well as those leftover veggie stems – cauliflower, beetroot (beet), broccoli and kale stems all make really delicious pickles!
And it's so simple: no need to worry about sterilising jars and lids.
These pickles need to be kept in the fridge and will last for about 2 weeks in an airtight jar or sealed container.
If you have any leftover brine from the bottom of other jars of pickles, you can gently heat it up in a small saucepan and use it for quick pickling, following the same method.
PREPARATION TIME: 15 mins, plus 20 mins cooling
STORAGE: up to 2 weeks in the fridge
MAKES: 1 x 500 ml (17 fl oz/2 cup) container
125 ml (4 fl oz/½ cup) white wine vinegar, rice wine vinegar, apple cider vinegar or red wine vinegar
250 ml (9 fl oz/1 cup) very hot water
2–3 Tbsp caster (superfine) sugar
2 tsp salt
1 cup thinly sliced vegetables of your choice
1 tsp spices of your choice, or a few slices of fresh ginger, chilli or a bay leaf
To make the brine, combine the vinegar, hot water, sugar and salt in a jug. Stir until the sugar and salt have dissolved.
Put your vegetables and your spices into a clean non-reactive container. Mix together well. Pour the hot brine over the vegetables and leave to sit for at least 20 mins.
Once cooled, cover and store in the fridge. The pickles will last for up to 2 weeks.
Rescued Apple Chutney
We used to make this chutney a lot when the kids were little, using up all the apples from the fruit bowl with only one little bite taken out.
This recipe is a good way to rescue fruit that is floury, bruised or wrinkled. Try it with pears, plums or even pumpkin (squash). Change the spices to whatever you have in the pantry.
PREPARATION TIME: 15 mins
COOKING TIME: 20 mins
STORAGE: up to 1 month in the fridge
MAKES: 1 x 500 ml (17 fl oz/2 cup) jar
3 Tbsp olive, sunflower or vegetable oil
1 small onion, thinly sliced
1 tsp salt
1 tsp brown or yellow mustard seeds
½ tsp ground cinnamon
a pinch of ground cloves (or use 2 whole cloves)
a pinch of cayenne pepper
1–2 Tbsp grated fresh ginger
3 apples, roughly chopped with the skin on
125 ml (4 fl oz/½ cup) red wine vinegar, white wine vinegar or apple cider vinegar
55g (2 oz/¼ cup) sugar of your choice
Heat the oil in a saucepan over medium heat and sauté the onion (or that half onion leftover in the fridge) with the salt until soft and sweet.
Add the mustard seeds, cinnamon, cloves, cayenne and ginger. Mix well, then throw in the apples, vinegar and sugar.
Reduce the heat and gently simmer until you have a thick and glossy chutney (add a little water if the chutney starts to look dry).
Taste and add extra spices or sugar if needed. Allow to cool a little, then spoon into an airtight container or clean jar and store in the fridge for up to 1 month.
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Sky News AU
01-06-2025
- Sky News AU
Sky News host Cheng Lei recalls horrifying moments leading up to her arrest in Beijing on wrongful espionage charges
I woke feeling awful – period pain plus an infection. I checked my phone: 5 am in Beijing – 7 am in Melbourne. I called Mum and my kids in Melbourne. Six months earlier, in February, Ava and Alex had gone to Australia for a two-week holiday because schools were not restarting in Beijing due to Covid. Then China shut its borders and their return flights were cancelled. They were stuck in Melbourne, and I was in Beijing. I missed them terribly. As Dire Straits sang in 'So Far Away', I was in the sun and they were in the rain. I needed to give love and I couldn't. I wanted to give my mum a break. I wanted to tell the kids jokes and stories and take endless photos of them goofing off. I wanted to be busy in the kitchen again. And for there to be heaps of stuff on the dining table – kids' school bags, sports gear, half-finished snacks. I wanted to be in their bedroom, wondering when they were going to finally zonk out in little puffs of sleepy breaths. I wanted to decline dinner invitations because I was on mummy duty. I wanted to feel like I'd done a half-decent job of parenting instead of the leaden guilt of 'What if I'd flown them back to China a week earlier before everything changed '? 'Mum, when are we coming back to Beijing? Alex doesn't listen to Grandma and is always threatening to destroy my Lego creations!' Ava sounded like what she was – a bored, annoyed preteen elder sister. 'I'm doing all I can. I've just written to an important ministry, and hope to have good news soon. I miss cooking for you kids.' I closed my eyes as another wave of pain gripped my insides. 'Mummy's hurting. Say you love Mummy,' I said to my eight-year-old son. 'Tell her you love her,' I heard my mum say. Alex whispered something affectionate – or did he? Then the call ended – Mum has a habit of not saying goodbye. I took some pills and dozed off. Four hours later I woke up, woozy from the post-painkiller deep sleep. I checked my phone. The screen brimmed alarmingly with notifications. Messages from all and sundry urged me to come to work immediately to see Mr Fan, the director of China Global Television Network (CGTN), the international division of the state-owned Chinese Central Television (CCTV) that I worked for. Apparently, he was very interested in the new TV series I'd proposed about cooking and dining with ambassadors. It was my brainchild and I was keen to get it off the ground. 'Why does it have to be today?' I groaned as I dragged myself out of bed. Discomfort aside, I was excited that the head honcho was eager to talk about the show. I showered quickly and threw on my go-to black shift dress, simple earrings and nude pumps. A quick scan around the room – I would clear up the mess later. There was no time for breakfast; just pin up the hair, a swipe of mascara and lipstick. For tennis later I'd need a change of outfit and my water bottle. All this plus my work pass went into a canvas holdall. Heading out of the apartment building, the air was pleasantly cool – Beijing's summers end early. It was the best time of year, 'the autumn sky high and the air crisp', as the Chinese say. The smog meter app – usually a must for living in the polluted capital – was unnecessary in this season. Leaving the tackily named Global Trade Mansion compound, I hit the moderately busy streets of the CBD. This was a well-heeled part of the eastern side of town: 'the East is rich and the West is smart', as the saying about Beijing goes. Embassies, multinationals, Starbucks and five-star hotels. Usually, it took me only ten minutes to walk to my work. But with every senior manager chasing me, I thought I better take a cab. Mr Yang, the news director, had sounded very serious in his phone message – I guessed the channel boss was chasing him. I'd known Mr Yang for eighteen years. 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ABC News
26-05-2025
- ABC News
Alex James
Growing up on a property in rural New South Wales, Alex appreciated the radio as it was always on the old rust bucket tractors driven around the farm. Before joining the ABC, Alex worked as a theatre technician and sound technician for multiple years, while studying a Bachelor of Media majoring in Radio, Digital Audio and Broadcast Production at Macquarie University in Sydney. During this time, Alex also volunteered with multiple community radio stations which led to a breakfast slot in Sydney. After 18 months of broadcasting breakfast during continuous COVID-19 lockdowns, Alex felt drawn back to the country and moved out to Gilgandra, near Alex's hometown. After a stint working with ABC Western Plains in Dubbo as a News Reporter, Alex moved out to Orange and is currently presenting the ABC Central West Breakfast show.
The Advertiser
20-05-2025
- The Advertiser
Waste not, pickle a lot with this essential recipe guide
Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks. Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks. Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks. Waste not, pickle a lot, and make the most of the fruit and vege in your home with this expert guide to pickling and fermenting. Add flavour to your pantry and help your fresh food last through the seasons with Alex Elliot-Howery's classic recipes from the Pocket Pickler. 1. Peel the mangoes, then cut the flesh into long strips about 1cm thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour to draw the excess moisture out. 2. Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for one to two minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter. 3. Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to a simmering point. Turn off the heat and allow to cool a little. 4. Drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to absorb more moisture. 5. Put two curry leaves and 2 tsps of your toasted spice mixture into the bottom of each clean jar. Carefully pack in the mango strips. They will have become soft from the salting; get as much as you can into each jar, without squashing or breaking up the mango strips. 6. Cover with the brine, making sure the mango strips are completely submerged under the liquid. 7. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. 8. Keep these pickles in the fridge as the texture deteriorates quite quickly. They're best eaten within three months. Makes 3 x 500ml (2 cups) jars 1. Peel off and discard the green outer skin from the watermelon rind. Slice the white flesh of the watermelon rind into strips and place in a clean non-reactive container. Sprinkle all over with the salt and leave to stand overnight. 2. The next day, make your brine by combining the remaining ingredients in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Bring to a simmer, then turn off the heat and let the flavours infuse the vinegar for 10 minutes or so. 3. Rinse the salt off your watermelon rind strips and dry with clean paper towel. Place in a clean container. Cover with the hot spicy brine and allow to cool. Once cool, cover with a lid and store in the fridge. Use within two months. Makes 1 x 750ml (3 cups) jar or container 1. First, sterilise your jars and lids (see below). 2. Cut the fennel into long thin strips - you can use all of it, including the core, stems and fronds. Mix the fennel and onion together in a bowl. Sprinkle with the spices and toss with your hands to mix. 3. Make a brine by putting the vinegar, sugar, salt and water into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for one minute, then remove from the heat. 4. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the fennel mixture into the jars. The jars should be full but not over-packed - the brine needs to cover every strip of fennel, and if they are packed too tightly, the brine won't be able to get into every nook and cranny. 5. Carefully fill the jars with the hot brine until the fennel is completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or fennel after doing this (the liquid should reach about 1cm from the top of the jar). Wipe the rims of the jars with paper towel or a clean damp cloth and seal. 6. Heat-process the jars (see below) for 15 minutes, then store in a cool, dark place for up to 12 months. Let the jars of pickled fennel mature for a few weeks before opening them, then keep in the fridge and use within three months. Makes 2 x 500ml (2 cups) jars 1. Put the green tomatoes into a bowl and sprinkle with the salt. Mix well and leave to sit for at least an hour - you can leave them to sit overnight if you have the time. This draws out excess moisture from the tomatoes. 2. Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the ginger and spices and stir until fragrant. Add the onions and sauté for about 15 minutes or until they have collapsed - you want the onions to be very soft and sweet. 3. Drain off any excess liquid from the salted tomatoes, then add the tomatoes to the pan and stir until well mixed. Lower the heat and cook until the tomatoes have softened, then add the sugar and vinegar, stirring to dissolve the sugar. Slowly bring to the boil, then let the relish simmer, uncovered, for about 40 minutes, or until the desired consistency is reached: the relish should be glossy and thick, with no puddles of liquid on the surface. 4. Meanwhile, sterilise your jars and lids (see below). 5. Taste the relish and add more salt, if needed, then set aside to cool for 10 minutes. Carefully ladle the hot relish into the hot jars. Wipe the rims of the jars with paper towel or a clean damp cloth, then seal and heat-process (see below) for 10 minutes. 6. Leave to cool before storing in a cool, dark place for up to 12 months. Makes 4 x 300ml (1 1/4 cup) jars To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110° and, once it has reached temperature, leave the jars in the oven for about 10 to 15 minutes, or until completely dry, then remove them carefully. For hot packing, pour the hot chutney straight into the hot jars; for cold packing, let the jars cool before adding your pickles or preserves. To sterilise the lids, place them in a large saucepan of boiling water for five minutes, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using. Also called "water bathing" or "canning", this process uses heat to stop the growth of bacteria. It generates pressure inside the preserving jar or bottle, which forces out any oxygen, creating an uninhabitable environment for microorganisms. Treating your preserves in this way has two benefits: it lengthens their shelf life, and it ensures the jars or bottles are sealed correctly. Opinions differ on when heat-processing is necessary, but at Cornersmith we encourage our students to heat-process any cold-packed preserves, pickles and bottled fruit, as well as large batches of chutneys and jams that will be stored for some time. Get the biggest pan you have, such as a stockpot - the taller, the better - and put it on the stovetop. Lay a folded tea towel (dish towel) on the bottom of the pan, then set your jars on the tea towel, taking care not to cram them in, and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat-processing times given in the recipes start from boiling point, and will generally be 10 to 15 minutes for jars or bottles up to 500ml (2 cups) capacity, or 20 minutes for larger capacities. You might have one or two breakages when you're starting out - the worst that can happen is that the remaining jars will swim in pickles for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie down! Once the heat-processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you've bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave: either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks.
