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Oriental Pickle

salad.queen's picture
  Ginger root piece 1 1⁄2 Ounce (40 Gram)
  Tomatoes 10 Ounce (300 Gram)
  Apples 10 Ounce, peeled and cored (300 Gram)
  Onions 8 Ounce, peeled (225 Gram)
  Green pepper 1 Large, core and seeds removed
  Carrot 1 Large, peeled
  Cooking dates 4 Ounce (100 Gram)
  Soft light brown sugar 8 Ounce (225 Gram)
  Lemon 1 , grated rind and juiced
  Orange 1 , grated rind and juiced
  Vinegar 1⁄2 Pint (150 Milliliter)

1. Cover the ginger with water, bring to the boil and simmer for 10 minutes. Drain, rinse in cold water and peel. Slice thinly.
2. Slice the tomatoes, apples, onions, green pepper and carrot.
3. Chop the dates. Place all the ingredients in a saucepan.
4. Bring to the boil, cover and simmer for 1 hour then uncover and simmer for a further 40 minutes.
5. Meanwhile, sterilise and have ready warmed jars.
6. Bottle, cover and label the pickle.
7. Serve with meats (hot or cold), poultry or cheese.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
110 Minutes
Ready In: 
120 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1687 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.57 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 95.5 mg4%

Total Carbohydrates 431 g143.6%

Dietary Fiber 35.6 g142.4%

Sugars 368.3 g

Protein 13 g26.6%

Vitamin A 312% Vitamin C 556%

Calcium 30.8% Iron 24.7%

*Based on a 2000 Calorie diet

Oriental Pickle Recipe