|Posted by Bee & John on January 12, 2013 at 5:05 AM|
I was watching an episode of Poh's Kitchen the other day, and Neil Perry (for those who don't know.... [don't worry, I didn't] he is a super dooper multi hatted chef in Sydney specialising in Asian Cooking) was talking about chinese pickles. It sounded SO easy I thought I'd give it a try. ie: salt the veggies... rinse... 1/2 vinegar and 1/2 salt. I got around to salting the veggies... but then thought the recipe sounded TOOOOOO easy - so before I went any further I did a bit of research on what recipes were out there for pickles.
What I came up with was a melding of several recipes and then converted that for the Thermomix. It was still easy, but this combined recipe got the best of both worlds and the resulting pickle is (in the worlds of my darling John's many years of pickle loving history) up there with the best pickles he's ever had!
Just a note about the veggies. The recipe I based my converted recipe on, HAS a recommended list of veggies... but by the time I found that recipe I had already chopped and salted a HUGE lot of veggies - different to what is in this recipe, and I have to say I must have use 1.5x the amount of veggies below but even then I could have used more. If you are interested in the veggies I used - I used radishes, cabbage, couliflower, snowpeas, carrot, zucchini, 1 really big cucumber sliced into rings, mini cucumbers slices into skinny fingers and corn. So, I'm guessing you can really use ANY veggie that you like. Don't be afraid to use HEAPS - the sauce makes quite a bit and by the time the veggies are cooked the veggies take up less room.
A last, but important, note - this time about the salting. The recipe below says to soak the veggies in a brine overnight. I didn't (because initially I was following the Neil Perry's recipe). I REALLY salted the veggies well and didn't put the water in and THEN let them sit overnight. If you do it that way, you will end up with crunchier veggies BUT - gee you have to rinse the veggies REALLY REALLY WELL.
The day before
Cut up all vegetables into small pieces.
Place veggies in a large saucepan/pot and cover with cold water, add a really large handful of salt, stir well, cover and stand overnight. (see salting note above)
The next day
Place vinegar in tmx bowl and add 700 g of sugar, cornflour and spices. Set the Thermomix to cook for 15 minutes on speed 4 REVERSE ay 100oC
In the meantime, drain the water from the veggies, refill with plain water and boil the vegetables for 5 minutes and then strain through a colander. Put veggies back into saucepan/pot.
Also - sterilise some jars with good lids.
When the TMX has finished, pour the mixture into the saucepan with the strained veggies and stir well.
Bottle the pickles while the sterilised jars and the mixture are still hot and seal tightly
Leave for a week before eating
Makes approximately 6-8 medium size jars which will keep for 12 months.