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METHOD Arrange the sliced apples in layers in a bowl sprinkling each layer with salt. Set aside for twenty minutes and then drain them thoroughly. Blend together turmeric powder, mustard seeds and dry ginger powder with two teaspoons vinegar. Pour the remaining vinegar into a non-stick pan. Add sugar, cloves, black peppercorns and shallots and bring the mixture to boil. Stir in the ground paste and boil for ten minutes. Add apples and cook for twenty minutes or till the apples are tender yet retain their shape. Transfer the pickle into a sterilized glass or porcelain bottle and keep covered tightly. | |||||
"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........ Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Monday, 30 May 2011
APPLE AND ONION PICKLE
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Pickle
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