Gajar ka Achaar | Mustardy Carrot Pickle

A beautiful Punjabi pickle

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Pickles are ubiquitous in India. Spicy green chilli pickles, Mango Pickles with Cardamom and Fenugreek, tiny Plum Pickles, yellow Cauliflower pickle, Apple Pickles, even Quince Pickle and Cumquat Pickles. You name it, every Indian household will have big jars filled with freshly made pickles sitting in the sunshine. This is a method commonly used to develop the flavours of the pickle and let them mature.

Making Indian pickles is so simple. Some are pickled in oil, some in an acid, like vinegar, or lemon or lime juice. It may take some time to allow the flavours to develop, but all good things take time.

Oil style pickles are common in North India, and salt and oil play important parts in the pickling process. Salt adds to the flavour, draws moisture out of the vegetable and inhibits bacterial growth. Oil acts as a barrier and keeps the vegetables moist. Different oils produce different tasting pickles.

Today’s pickle is a beautiful crunchy carrot pickle, made mustardy with the use of mustard oil and mustard seeds.

Are you after other Carrot Recipes? Try Carrot Rice, Cumin and Ginger Glazed Carrots, Carrot Thoran and an interesting Carrot Curry with Crumble.

Are you looking for Pickles? Try Fresh Green Apple Pickles, Pickled Okra, Pickled Jicama, and Pickled Cumquats.

Have a look at other Carrot Pickles, and all of our other Picklesour Chutneys too. All of our Carrot dishes are here. Or browse our Indian recipes, the Indian Essentials Series, and explore our Mid Spring recipes too.

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Ousback’s Grilled Pepper and Apple Relish / Chutney

I am not sure where I first came across Ousback’s recipe — he was very popular with Vogue Entertainment Magazine around the mid 1990, so perhaps it was there. Anders Ousback was well known as a lover of food and wine, and this relish of his was also well known and loved. He was influential in the Sydney food scene, and influenced many chefs and restaurant owners. This recipe of his has stood the test of time, and is as wonderful today as it was back then.

There were several variations of the Grilled Pepper Relish. The one below is the one that I love because of its freshness and the wonderful taste of the spices it includes.

I am sure the recipe that Anders used has provenance. You can see the origins in Elizabeth David’s Red Pepper Relish. And there are infinite purees and pastes of roasted red peppers, such as  Serbian Ajvar, an Eggplant and Roasted Red Pepper Relish.

Similar recipes include Harissa, Roasted Red Pepper Sauces, and Red Pepper, Eggplant and Tomato Pasta Sauce. Or try Char Grilled Banana Chillies Stuffed with Tomatoes and Spices.

You might also liked to browse our Preserves recipes and our Capsicum recipes. Our Apple dishes are here. Or explore our Late Spring recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in our Retro Recipes series.

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Quick Carrot Pickle

A gorgeous carrot pickle that will last in the fridge for a week.

Here is another quick Carrot Pickle, quite different to the last Quick Carrot Pickle which had dark Asian flavours. This one is bright and fresh with a touch of sweetness, and the tartness that only cider vinegar can provide. I hope that you enjoy it.

This pickle is lovely with a bowl of steamed rice drizzled with the marinade juices.

Are you after other Carrot Recipes? Try a Sri Lankan Carrot Salad, and Carrot and Blueberry Salad.

Are you looking for other Quick Pickles? Try Onion Strings SaladSlightly Picked Mushrooms with Tamari and Sesame, and Cucumber and Red Radish Quick Pickles.

Have a look at our other Quick Pickles, all of our Pickles, and our Chutneys too. You might like to browse all of our Carrot recipes, or explore our Mid Spring recipes.

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Kombu and Carrot Quick Pickle

An Asian flavoured Quick Pickle

Quick pickles are the go when time is rushed and there are no pickles ready at hand. They can be made in a matter of minutes but do take an hour or three to pickle and develop their flavours. They are wonderful mixed in the morning and eaten for lunch or in the evening.

This pickle is unusual as it combines kombu, that salty seaweed from Japan, with crispy carrots. It is pickled in a mixture of sake and rice vinegar, sweetened with mirin and salted with soy sauce. It is allowed to pickle for a few hours before being ready to serve.

Are you after similar recipes? Try Japanese Quick Pickled Radishes, Quick Carrot Pickle, Celery Quick Pickle, Onion Quick Pickle, and Cucumber and Radish Quick Pickle Salad.

Have a look at our other Pickles, and our Chutneys too. You might like to browse our Asian recipes, and explore our Mid Spring recipes.

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Quince Paste

Quince paste is as old as the hills, being made in the Middle East and slowly spreading across Europe and indeed into Australia, primarily through our foodie icon, Maggie Beer. It must be one of the best uses of quinces.

You will find quinces in the green grocers in Autumn and again in Spring. They are long-keeping, so the appearance in the shops in Spring is a bit of an artifice, I am afraid, as their fruiting time is Autumn. I have such a love of this fruit – perhaps they remind me of my Grandmother. Years ago, I knew of a wonderful, neglected quince tree in the Clare Valley in South Australia, and each Autumn I would spend a weekend in this delightful region and come home with a bucket of quinces. One year, the tree had been removed, and I was devastated.

Since then, I have found that one of my friends has a quince tree, and every Autumn I still get my bucket of quinces. I feel blessed at this time of year, there is such an abundance of produce. It is as though nature is also preparing for Winter.

There are many recipes for quince paste. I use this one. I like the way that the long cooking intensifies the flavour. Serve with the creamiest of cheeses, or eat on its own as a sweet – sneak some for your midnight snack.

We have other Quince recipes too. Try Quince Jam/Jelly, Indian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.

Other recipes that use the dehydrator include Sweet Potato Crisps, Beautiful Dried Capsicum, and Dried Mango.

Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Also, explore our Mid Autumn collection of dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005, and is part of our Retro Recipes series.

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Pomegranate Vinegar

The cheery colour of Pomegranate Vinegar brightens any Winter Salad Dressing

When pomegranates are plentiful in late autumn and early winter, I love to make pomegranate honey for the winter, pomegranate molasses and pomegranate vinegar. The vinegar is great in salad dressings or over roasted vegetables, and the colour is cheery in the midst of winter.

Are you after more Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, Pomegranate Molasses, and Pomegranate and Banana Coconut Salad.

Also try our Roast Capsicum Sauce and Dressing.

You might like to browse all of our Pomegranate recipes here. Check out a range of ways you can preserve in Autumn for Winter eating. Or enjoy our Early Winter recipes.

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Onion Jam | Onion Marmalade | Confit d’Oignon

The deep richness of this onion jam with its spicy undertones is a perfect winter condiment.

Onion Jam (aka Onion Marmalade or, as the French call it, Confit d’Oignon) is a great condiment to have on hand. Rich and deep with a spicy undertone, it is a great accompaniment to cheese, baked dishes, curries, roasted vegetables and more. It is a rich, gutsy mixture, great added to soups, on sandwiches with layers of grilled vegetables, or in a vegetable stack with lasagne sheets, at BBQs, or in toastie cheese sandwiches –  you will find lots of uses.

Are you looking for other Onion recipes? Try Onion Salad with Sesame Oil, Farinata with Tomato and Onions, Kanda Poha and Onion Pakora.

Perhaps you are looking for recipes for Relish or Chutney? Try Ousbacks Roasted Red Pepper and Apple Relish, Cumquat Chutney and Caponata Siciliana.

Feel free to browse our Onion recipes and Relish recipes. Or you might like to browse Sweet and Savoury Jam recipes. Check out our easy Early Winter recipes.

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Pomegranate Molasses

This year I have a surfeit of Pomegranates from a wonderful friend that has a prolific tree. Juice, Pomegranate Honey, Pomegranate Vinegar and other such goodies emerge from our kitchen, including this Pomegranate Molasses.

Are you looking for Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, and Green Olive, Walnut, Pistachio and Pomegranate Salad.

Browse all of our other Pomegranate recipes. You might also be interested in our Autumn Preserves. Or browse our easy Early Winter recipes.

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Zucchini Sott’Olio | Zucchini Preserved in Oil with Mint, Chilli and Garlic

Turning zucchini into glorious pickles

Fussy to make, these pickles are rather gorgeous and a great way to use the gigantic zucchini that you can’t avoid in your vegetable garden patch.

Are you looking for other Zucchini Recipes? Try a Gratin of Potatoes and Zucchini with Thyme, a delicious Indian Zucchini Fry, and Zucchini Rice.

Or perhaps you would like some Pickle suggestions. Try Pickled Okra, Pickled Jicama and Pickled Ginger.

You might like to browse all Pickles, and all Zucchini recipes. Explore our Autumn preserving recipes too. Or take some time to explore our Early Autumn recipes.

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Bami Titvash | Armenian Pickled Okra

We like to keep some pickles on our shelves – usually in the fridge for longer storage. Given our current focus on Okra, it was wonderful to realise that these can be pickled as well as our usual ones – carrots, jicama, cumquats, quinces, onions, ginger – pickles feature big here.

This is an Armenian Pickle, from Arto Der Haroutunian’s Middle Eastern Vegetarian Dishes – my old copy that I bought at a second hand stall in about 1985. I love this book.

The recipe would be quite tweak-able, and I am quite excited about it. As the jars lined up on the shelf, I imagined it with various other spices included. This will stay on our list of often-repeated dishes for some time. It is surely a nice way to use up an over-abundant crop from the kitchen garden.

It’s a long wait though. Between the easy part – placing them in the jar with spices and vinegar – an eating them is the difficult part, that of waiting 8 weeks. Oh well, just imagine, in early Winter we will have pickled Okra with our meals. A nice thought.

Are you after other Okra Recipes? Try Okra in Tamarind with Prunes and Apricots, Crispy Okra, Okra with Chilli Spice Paste, and Goan Fried Okra. Read more about Okra here.

Or perhaps you are wanting other pickles? Try Pickled Jicama, Pickled Lemon Slices, and Quince Pickle.

We have one other Armenian dish – Green Peppers in Yoghurt.

If you are keen for more information, browse all of our Pickles and all of our Okra recipes. Our Middle Eastern Recipes are here. Take a look at Arto’s dishes that we have made. Or take some time to explore our Mid Autumn dishes.

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Quick Lemon Marmalade

Late Autumn sees the first lemons, and jam is a perfect way to begin using them.

Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.

One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.

Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.

Other jams that you might like to try are Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.

You might like to browse all of our Jams and all of our recipes for Lemons.  Or be inspired by our collection of easy Mid-Autumn recipes.

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Pomegranate Honey

A honey that attracts attention

A delicious and healthy combination of pomegranate and honey, fabulous to eat or cook with, and winter-healthy as well.

Pomegranate Honey is a mixture of honey and the juice of pomegranate. It is healthy, and we recommend a teaspoon a day during the cold winter months. Extracting the juice can take time, but if you have a cold pressed juicer, it is really easy. You can read more about how to extract pomegranate juice here. By the way, I am not receiving any compensation for linking to this juicer, it is for information purposes only.

Are you after Pomegranate recipes? Why not make your own Pomegranate Molasses, Pomegranate Vinegar and Pomegranate Honey. Or try Pomegranate SalsaTomato and Pomegranate Salad, and Pomegranate and Banana Salad.

What about honey recipes? Try Flattened Rice (Poha) with Banana and Honey, or Honey Roasted Carrots.

This is part of our Autumn Preserving series. You can see the other suggestions here, and even more suggestions over at Heat in the Kitchen.

You might like to explore all of our honey recipes, and all of our Pomegranate recipes. Be inspired by our easy Mid Autumn recipes.

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Pickled Jicama

Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.

The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!

This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.

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Freeze Your Garlic

Keep good garlic available for winter

Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention.

Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise until late Autumn or Early Winter until it is no longer available. The only option then is to buy overseas garlic of dubious quality.

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Italian Tomato Sauce

A very versatile Italian Sauce

This is a gorgeously herby tomato sauce with an Italian swagger. It cooks slowly down then is blended well (using a blender) or coarsely (with an immersion blender), and the sauce can be frozen. It pairs delightfully with cheeses like fontina, can serve as a fresh chutney, used as a spread in layered sandwiches and toasties, and of course serves as a sauce as well.

It was my daughter who first pointed out how good this recipe is. It has been in use in our household since 1998. That is how good it is!

Similar dishes include Umbrian Cure-all Sauce, Salsa Verde, Tomato and Chilli Jam, Tomato Paste, and Baked Tomato Pasta Sauce.

Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato recipes here and here. Or you might like to browse Sauce recipes here and here. Check out our easy Autumn recipes here and here.

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