Spiced Green Beans

Add salt to a saucepan of water before bringing to a boil and adding beans. Cover and simmer for 5 minutes, before draining and putting beans aside. Add lemon rind, Wild’s Ezy-Sauce, sugar and water to the saucepan…

Spiced Chokos

Peel chokos, cut horizontally into slices, about 2mm thick. Peel and thinly slice onions. Add sliced chokos and onions to boiling, salted water and cook until just tender. Drain, rinse in cold water and set aside…

Red Cabbage & Onion Pickle

Cut the cabbage into quarters and remove the core. Wash well before cutting into 1cm shreds. Place shredded cabbage onions and salt into a large bowl or basin. Mix well, cover and allow to stand for 24 hours, stirring several times…

Pickled Onions

Place onions in a bowl, pour over sufficient brine to cover completely.
Set aside for 12 hours. Pour off brine, pack onions into sterilised jars. Cover onions with Ezy-Sauce mixture…

Pickled Nasturtium Seeds

Soak seeds in cold, salted water for two days. For every 1 litre water add 2 tablespoons of salt.
Drain and soak in plain water for a further day…

Pickled Mixed Vegetables

Place vegetables in a large bowl. Dissolve salt in water and pour over vegetables to cover. Leave for 12 hours.
Drain vegetables before rinsing in cold water, and draining again…

Pickled Eggs

To hard boil eggs – place eggs in a saucepan and cover with warm water. Bring to the boil, cooking eggs for 10 minutes only. Plunge eggs straight into a bowl of cold water, allow to cool, then remove shells…

Pickled Cucumbers

To make brine, dissolve salt in boiling water before leaving to cool and then straining. Prick cucumber skins all over so that they thoroughly absorb….

Piccallili

Cut vegetables and apples into 1cm-2.5cm pieces. Arrange in a large shallow dish, sprinkle with salt, cover and stand overnight. Rinse vegetables thoroughly with water and pat dry…

Mustard Pickle

Place vegetables in a large non-metallic bowl and sprinkle with salt. Add 7 cups of water to bowl so that vegetables are completely covered. Cover bowl and stand for 24 hours. Strain and rinse vegetables well in cold water…

Green Tomato Pickle

Place green tomatoes, onion and salt into a dish. Cover and refrigerate for 12 hours. Empty tomato mixture into a large saucepan and bring to the boil…

Garlic Pickled Peppers

Cut tops from peppers, deseed, and thickly slice. Place peppers in a basin, sprinkle with salt and cover with boiling water…

Cauliflower Pickle

Trim cauliflowers, cut into flowerettes and add to a large bowl with sliced onion. Stir through salt, and then cover and stand for 12 hours…