Autumn

May 20, 2018

Autumn is a great time to rethink and make over any garden spaces that aren't quite working. It's also a good time to transplant plants that are struggling, too wet, too dry, not enough sun; better to risk moving them now than to watch them languish in an unsuitable place. Planting in Autumn give things plenty of time to settle in before they burst into growth next spring (especially spring bulbs!) and no fear of new plants drying out over Summer.

 

Don't forget to harvest all that citrus hanging about and my new favourite Choko. If you're lucky enough to grow choko or know someone who does try my great pickling recipe below. Fantastic with cheese and crackers or added to summer salads. Yum

 

Pickled Choko Recipe 

6 large choko

1/2 cup plain salt

5 cups water

Fresh ginger slices, pickling spices eg: mustard seed, chilies, cloves, peppercorns

5 cups white vinegar

1/2 cup raw sugar

 

Dissolve salt in water in a large non-metallic bowl

Add peeled, sliced Choko (remove seeds)

Cover with a plate so veges are submerged in the brine and leave for 12 hours

Heat jars to sterilise - add spices to each one

Bring vinegar and sugar to the boil in a large stockpot

Drain the choko and add slices in a single layer on the bottom of the pot

Bring back to the boil.

Once vinegar is boiling again, remove the sliced choko and pack them into the hot jars.

Continue until all choko are packed and then fill the jars with the remaining boiling vinegar to completely cover the slices

Cover with plastic lids

Leave for 1 month before eating

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