Autumn Pickling Recipe: Chilli J-Choke
Your grandma did it, and so does your mum, but that doesn’t make it outdated. Just like all good fashion, pickling will never go out of style. That is because in the fight against food waste, this is your greatest weapon. It’s simple, quick and requires few ingredients. In this recipe we have used the Jerusalem artichokes currently overflowing in our garden, but you can use pretty much any veggies you have on hand. Tomatoes, radishes, carrots, onions, zucchini, cucumber… (the gardens the limit).
Now a pickling recipe for many of you may be like teaching your grandma to suck eggs. As in, it is something you, of course, know how to do very well (you can thank Kim for normalising that saying around here).
The basic ratio is 3:2:1 of water, vinegar & sugar. But to spice things up a little, we’ve put together our specific chilli artichoke pickling recipe for you to enjoy at home. Again, you can mix and match this to suit the seasonal bounty of your garden, or your spice tolerance.
This is a large quantity recipe - life is too short to make small batches of preserves! If you need a source of J-chokes come see us, we'll happily let you harvest some of ours. Every year there are more & more, and much as we love them, we can never get through them all. The herbs and spices listed are the ones I used, but you can use whatever you prefer or have to hand. - Kim Currie
The spices (a handful of each):
- Bay leaves
- Parsley seed heads
- Garlic cloves
- Coriander seed
- Mustard seed
- Star anise
- Sea salt
The main ingredients:
- 3 litres water
- 2 litres cider or chardonnay vinegar
- 1 kg white sugar
- Approx 10 litre bucket of washed artichokes (I sliced them but you could use whole too)
- Bring the water, vinegar and sugar to the boil with everything except the artichokes.
- When the liquid is at a rapid boil add the artichokes, stir and turn the heat off.
- Bottle however you prefer – the vinegar will ensure it’s reasonably stable but keep refrigerated just in case (unless you pasteurise the jars in the oven).
Use with cold meat, vegetables, as a side, with cheese, on sandwiches or just a snack. We’ll be using these as an accompaniment to our Tinja beef pies where it will cut nicely through the richness.
Feel free to half or quarter this recipe to suit the quantity of vegetables you have on hand, or adjust the sugar & spices ratio for your taste.
Recipe by Kim Currie, Words by Bronte Currie, Cover Photo by Tim White.