Here are the recipes requested from the ABC Jams and Preserves talkback yesterday morning.
There were lots of recipes for ginger beer made from fresh ginger, rung in by listeners (many thanks). I will be trying them all progressively, starting this afternoon. If anyone who was listening would like me to type up any of them for now, let me know and I will do so immediately.
Meanwhile, here are recipes for Pat Carnevale’s preserved olives, and also my recipe for the sweet version of pickled walnuts (recipe is in my books “A Year in a Bottle” and “Complete Preserves” , published by ABC Books).
Preserved Olives recipe (Pat Carnevale)
70g marine salt
¼ stick cinnamon
2 pieces lemon peel
2 bay leaves
Place all in a food-safe container. Cover with water, cover container.
Turn every day. Leave 3 months. Strain off and then repeat the process as above.
Leave 3 months more, then bottle in the brine.
Pickled Walnuts (sweet version)
500g green walnuts (before any shell at all forms)
2 cups brown sugar2 cups white vinegar
2 teaspoons ground cinnamon
Once green walnuts are collected, prick them all over with a fork or fine skewer (essential to wear gloves to do this).
Place walnuts on a bowl (not plastic) or pot, remembering that this may stain. Cover with cold water. Weigh down by placing a plate on top. Change the water each day for the next 8 days. Drain.
Add the walnuts to a pot of boiling water and cook till just tender (check with a skewer). Drain and place in sterilised jars.
Bring the brown sugar, vinegar, cloves and cinnamon to the boil and simmer for 3 minutes. Pour over the walnuts in the jar and seal immediately.
After 8 days, drain off the vinegar syrup, re-boil for 1 minute and then pour over the walnuts once more. Seal immediately.
Store in a cool, dry, dark place. The walnuts can be eaten after one week, but are much better left to mature for at least a month.