Over the last few days it has been pickling season in our house. We got the vegetables, vinegar, salt, jars and lids from the Wednesday market. On Wednesday afternoon Hilary made preserved lemons. These need to sit for four weeks and then get used for tagines and other Moroccan-style dishes. With lemons at 75 kurus a kilo we felt the opportunity should not be passed up.
On Thursday Ashley pickled beetroots. These do not take so long to mature. They look pretty good. Today Hilary pickled red cabbage. All the recipes we found said to salt it for 24 hours first. We’re not sure how well this will work (the cabbage was a bit coarser than we would have wished) – it was cut by hand and on reflection, it might have been better to use the food processor.
It will be a couple of weeks before we can announce the results of our efforts. Meanwhile they are sitting in a cool, dry cupboard getting shaken (but not stirred) from time to time when we think of it.