Resources

pickles

Sterilising jars

Wash jars and lids in hot soapy water, rinse well. Allow to air dry. Place keen jars on a baking sheet and into 110 C oven for 15 minutes or until dry. Boil lids for 5 minutes in a saucepan on the stove, allow to air dry.

Inspired by Cornersmith Salads & Pickles (2017: 211-212).

Heat processing

To heat process pickles and relishes use a large saucepan and place a clean tea towel in the bottom to stop the jars touching the base of the pan, keep them away from the sides as well. Match your water temperature to the contents of your jars to avoid the jars breaking. I like to boil my jug and then place water into a medium saucepan and fill with cold water until I feel it’s the right temperature. Fill the large pot so that the pickle jars are either submerged or ¾ covered. Bring slowly to the boil over medium heat – 10-15 minutes for 500ml jars or 20 minutes for larger jars.

Inspired by Cornersmith Salads & Pickles (2017: 211-212).

Useful links

Seasonal produce: Visit your local farmer’s market or green grocer to find fresh seasonal produce, such as the Organic Food Markets at Orange Grove Public School Lilyfield or your local Harris Farm Markets.

Pickling: Visit Cornersmith for more information about cook books, pickling supplies and pickling workshops.

Cocktail education: See the Fine Drinks Movement for Cocktail education.

Photography: Visit Sydney Community College for photography courses.

Australian indigenous ingredients: See Herbie’s Spices for Australian indigenous ingredients.

Upcycling: Visit Reverse Garbage and Rozelle Collectors Market for upcycling materials.