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PICKLED VEG AND LABNEH

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Sturdy, timeless, beautiful, trendy, infinitely recyclable. Quite literally, its form is only limited by your imagination. No matter its shape or size, it not only preserves but accentuates the things you store in it. At Klein JAN, we rely a great deal on glass to preserve our precious ingredients, and there’s no brand better matched to the task than Consol, a proudly South African institution.

HOW TO STERILISE YOUR CONSOL JARS

Preheat the oven to 130 °C. Place the jars in a pot and cover with room temperature water. Place the pot onto the stovetop and leave to simmer for 15 minutes. Use a pair of tongs to remove the jars from the water and place them into the warm oven to dry for 10 minutes. Once removed from the oven, hot jars should not be placed directly onto a cold surface. The domes and rings should be inserted into the boiling water for 1 minute prior to being used to seal the jar. 

PICKLED VEGETABLES

TIME: 30 minutes / MAKES: 2 x 250 ml Consol glass preserve jars

INGREDIENTS

500 g baby vegetables of your choice (turnips, sugar snap peas, baby corn, radishes and carrots, baby spring onions)

2 sprigs fresh thyme

2 red chillies

FOR THE PICKLING LIQUID

250 ml white wine vinegar

250 ml water

15 ml salt

15 ml sugar

METHOD

Sterilise 2 x 250 ml Consol glass preserve jars.

Prepare your vegetables. Wash and dry the vegetables.

FOR THE PICKLING LIQUID

Place the vinegar, water, salt and sugar in a small saucepan. Place on heat and bring to the boil, stirring to dissolve the salt and sugar.

Pack the vegetables, thyme and chillies in the sterilised glass jars. Pour the pickling liquid over the vegetables.

Gently tap the jars against the counter a few times to remove all the air bubbles. Top with more brine if necessary. Careful now, the jars are hot! 

Place the lids on the jars and screw until tight.

Let the jars cool to room temperature. The pickles will improve with flavour as they age.

LABNEH

TIME: overnight + 30 minutes | MAKES: 2 x 250 ml Consol glass preserve jars

INGREDIENTS

1 litre natural full cream yogurt

pinch of salt

fresh thyme

red chillies

METHOD

Sterilise 2 x 250 ml Consol glass preserve jars.

Place the yogurt in a muslin cloth or cheesecloth. Gather the cloth together at the top and tie a string around the top.

This yogurt needs to be hung above a deep bowl. The liquid will strain in the bowl beneath the cloth.

Leave it to hang overnight and the liquid will slowly strain out. The labneh will get thicker, the longer you leave it.

Form the labneh in balls and place in the sterilised jars. Add the thyme and chillies. Fill the jars with olive oil and seal with lids.

Store you labneh in the fridge for up to 3 months.

VISIT THE ONLINE SHOP AT www.consolshop.co.za for your glass requirements

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