Falling for Autumn
Recipes Brad King, Images Brydie Thompson
Autumn is always a time of abundance, be it the wonderful in season fruit or your bursting vegetable garden. Falls Retreat know this only too well with their massive garden that not only provides super fresh picking for the plates that come out of the kitchen but as a training ground for those wanting to learn to grow their own.
To make the most of the autumn crops, Brad and the team are always busy at this time of the year pickling and preserving. And he has generously shared his favourite recipes.
ZUCCHINI & CUCUMBER PICKLE
1kg zucchini & cucumber
3 onions
¼ cup salt
1⅔ cups cider vinegar
1 cup caster sugar
1 tbsp mustard seeds
2 whole cloves
1 tsp turmeric
60g fresh ginger, peeled (approx. 10cm piece)
1 tbsp coriander seeds
1 tsp cumin seeds
Thinly slice the zucchini, cucumber and onions (a mandolin is great for this!).
Mix the sliced vegetables with the salt in a large bowl. Leave for 2–3 hours then rinse.
In a large stock pot slowly bring the remaining ingredients to the boil, stirring constantly to allow the caster sugar to slowly dissolve before reaching boiling point.
Add rinsed cucumber, zucchini and onions to pickle liquid, simmer for 3 minutes then turn off the heat.
Drain the pickles, reserving the hot liquid in a saucepan. With a pair of tongs, loosely pack the pickles into prepared jars. Bring the liquid back to the boil and pour into the jars.
