Waterblommetjies! For those of you who don't live in the Western Cape won't be as familiar with this beautiful water flower as we are. They taste absolutely divine in a stew/bredie. Today, however, I tried one of Fresh Living Magazine's recipes - Pickled Waterblommetjies {September 2013 issue - p.28} (Available at Pick n Pay). I made my own little adjustments here and there to fit the ingredients that I have in my kitchen and to make it according to the spice blend I know my taste buds enjoy.
Although the pickled mixture has to mature for 3 weeks before one can really enjoy the fullness and deliciousness of the waterblommetjies, I decided to make it now and in 3 weeks time, with Spring then in full swing, I will serve my lovely Pickled Waterblommetjies with a cheese and biltong platter and wine! Find the Easy-to-find Pick n Pay Shopping List below!
A perfect homemade gift or to take with to a braai / wine & dine with friends!
{Ingredients}
600g waterblommetjies
2 1/4 cups white wine vinegar
1 1/2 cups light brown sugar
1 tsp. black peppercorns
1 tsp. coriander
3 cinnamon sticks
*Optional: you can also add one chopped red onion for extra taste and colour!
{Method}
In a saucepan, heat up the vinegar and sugar. Add waterblommetjies and spices. With the lid of the saucepan on, bring the vinegar to boil.
Pour the mixture into a large glass container (with a lid) and let it cool before closing the glass jar. Now let the mixture mature for 2-3 weeks in the cupboard before serving.
{Easy-to-find Pick n Pay Shopping List}
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