ROSELLA PICKLE
Ingredients:
Pickling mixture - For each pint of vinegar, add:
1 Tbl sugar
2 tsp peppercorns
½ teaspoon salt
1 knob of green ginger (finely chopped)
3 bay leaves
½ tsp of mace.
Method:
Trim the stalks and seed pods off the Rosellas. Pack the calyxes or husks tightly into sterile jars.
Put the vinegar and other ingredients into saucepan and boil 3 minutes.
Strain and pour liquid while hot over husks in the jars. Fill to the brim. Seal.
Leave 4 to 6 weeks (minimum) before using.
DATE: May 1996
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