#GreenChilliPickle pt4

The salting is there for 2 reasons, to extract some of the moisture from the veg, and also to start the #preserving process. I will get through the whole 750g container. The excess gets washed off tomorrow

I still have dried spices, fresh green chilli, lemons ( zested), pears ( i usually use apples, but i scrumped these) and vinegar

#GreenChilliPickle pt 3

** All ingredients are variable .. its the process that matters

Prepare and salt the veg

Chop up into small pieces all the veg, separating into 3 bowls, onions, long cook, and shorter cook

I have Celery, whole head. Cauliflower, whole head, stalks and florets, and 6 carrots.. these need a longer cooking time
Green beans and runner beans, shorter cooking time
Onions 10 small ones

Cover in loads of salt. Loads

Leave to mellow for 24 hours.

#GreenChilliPickle pt2
Making the chilli oil

**All quanities are variable and approx

Flaked chillis 100 g, I’m also using fresh later or I’d use 200g
Root ginger.. lots
Garlic, 2 1/2 bulbs bashed and peeled
Lemon peel from 3 lemons, I use a potato peeler then chop

Chuck them all in a bowl/ jug.. cover with oil (rapeseed here)1/2 a bottle

Leave to soak for 24 hours, stirring.. add more oil if it soaks it all up

Its time of year to make my #Kashmiri inspired #Bradford #chilli #pickle

Ingredients can vary depending on what you have, what’s seasonal or what you like

You.ll need a big saucepan (or2)

Prep the first day.. cook and bottle the 2nd.. eat straight away, or let it mellow for months, some of this will be Yule gifts

It’s #vegan and non-alcoholic (unlike me)

I’ll chat about the spices later

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