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I can remember going to this friend’s house, and every week his grandmother will put a fresh bottle of Hot Pickles on the table at every meal (including breakfast). Until one day I tried one…and let me tell you – damn that’s hot and spicy!

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Ingredients:

  • 1 doz. hot peppers (red and yellow)
  • 1 doz. pickling onions or shallots
  • 1 teaspoon salt
  • 1 cove
  • 6 2” strips raw carrots
  • 6 2” strips string beans
  • Vinegar
Method:

Cut each pepper into strips of four lengthwise. Place in wide mouth jar. Add onions, carrots, beans, clove and salt. Then pour vinegar to cover ingredients filling it to the top. Seal and allow it to stand for 24 hours and use as required.

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Ingredients:

  • 500 ml (1 pt) pureed half-rippened pawpaw
  • 500 g (1 lb) sugar
  • 250 ml (1/2 pt) water
  • 3 x 5 ml spoon (3 tbsp.) lime juice
Method:
Spring of mint or small piece of ginger Tie mint or ginger in a muslin bag.

Put pureed fruit, lime juice and muslin bag in a heavy saucepan and simmer until pawpaw is tender. Add sugar and stir until dissolved.

Bring to the boil slowly, stirring constantly. Then reduce heat and simmer very gently, uncovered, for about 30-40 minutes, until mixture has thickened and gels when a teaspoonful is dropped on to a cold plate or saucer. Stir frequently to prevent sticking.

Remove pan from heat and spoon jam into hot sterilized jam jars. Seal quickly and label.

Makes about 2 jars (375 ml).

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Pickled Breadfruit Recipe Ingredients:

  • 1 large breadfruit (not too green)
  • 25 ml spoon (1,5 tbsp.) lime juice
  • 1 onion, peeled and chopped
  • salt and pepper to taste
Pickled Breadfruit Instructions:
Peel the breadfruit, cut out the core and cut into thick slices. Wash.Put breadfruit in a saucepan with enough water to cover. Simmer, covered, for about 30 minutes, or until breadfruit is tender. Meanwhile, mix lime juice with onion and salt and pepper. Drain breadfruit and cut into thin slices.Place on a platter and spoon pickle over. Serve hot with salted fish or meat.
Serves 4-6.
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