Pickle Recipes

The famous (in their own lunchtime) Norfolk Kitchen pickles.

Courgette Pickle.
Approx 1.4 kg courgettes, thinly sliced
2 small onions, thinly sliced
1 red pepper, de-seeded and thinly sliced
2oz salt
16fl oz red wine vinegar
1lb sugar
2 tsp dry mustard
1 tsp turmeric
2 or 3 tsp mustard seed

Layer the vegetables and salt, cover with cold water and leave for 2hrs.
Drain and rinse the veg.
Bring the vinegar, sugar and spices to the boil, add the veg, remove from the heat and leave for 2hrs.
Bring back to the boil and cook for 5 mins. Spoon into hot jars and seal with non reactive lids, leave to mature for a couple of days.

It's hard to say exactly what the yield is (original recipe doesn't give one) as my odd ball collection of recycled jars has hugely varying sizes but I'd guess about 5lbs.

Sweet Cucumber Pickle
3 large cucumbers
3 large onions
2 green peppers
2oz salt
1 pint white wine vinegar
1lb soft brown sugar
1/2 tsp turmeric
1 tbsp mustard seeds
1/4 tsp ground cloves

Peel the cucumbers and cut into 'finger' sized pieces. Slice the onions and peppers finely. Mix the vegetables with the salt and leave to stand for 3 hours. Drain, and rinse very well.

Bring all the other ingredients to the boil, add the vegetables and simmer for 2 minutes (no longer, or the cucumber will be too limp) Pack into sterilised jars and leave for a month to mature before eating.

This yielded about 4lbs of finished pickle.