Pickles and relishes
Pickles, relishes, sauces and chutneys have little food value but they add flavour and zest to the foods they accompany. Brining is an important step to make a crisp pickle that will keep well. To prepare a strong brine use 6-7 tablespoons of salt (iodised salt can be used), to 1 litre of water: this will brine 500 g of prepared vegetables. Vegetables are left in the brine for at least twelve hours and then rinsed thoroughly before being combined with other ingredients.
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Press, 14 February 1986, Page 14
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86Pickles and relishes Press, 14 February 1986, Page 14
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