Pickled starfruit

Yield: 16 servings

Measure Ingredient
250 millilitres Cider vinegar; (8fl oz)
3 tablespoons Beetroot juice; (optional - for
\N \N ; added colour)
125 grams Caster sugar; (4oz)
2 \N Cm; (1 inch) piece fresh
\N \N ; root ginger, washed
\N \N ; but not peeled
1 \N Whole red chilli
1 \N Cinnamon stick
1 \N Piece star anise
1 \N Lime leaf; (optional)
3 \N Starfruit; thinly sliced (3 to
\N \N 4)

Place the vinegar, beetroot juice and sugar in a saucepan over a moderate heat and stir until the sugar has dissolved.

Add the ginger, chilli, cinnamon stick, star anise and lime leaf if using and simmer for 1 minute.

Remove from the heat. Arrange the starfruit slices in a sterilized kilner jar or jam jar and pour over the pickling liquid. Arrange the spices between the slices of starfruit. Seal the jar(s), allow to cool then refrigerate for up to 1 month.

Notes Delicious served as an accompaniment to cold gammon and potato salad.

Converted by MC_Buster.

NOTES : A very attractive, fragrant pickle, an ideal accompaniment to cold meats.

Converted by MM_Buster v2.0l.

Similar recipes