Here at Rustenburg Herald’s “Cooking Pages” we do get requests from time to time for recipes in English. And yes, from time to time we oblige. No honestly, our policy simply is that we entertain the language that our hosts prefer and there is no reason that recipes should be in Afrikaans only. This week for instance, we are using a superb recipe by Ms Lucia van Zyl of the Derby branch of the Women’s Agricultural Association. What distinguishes this recipe, is that it was chosen by sugar giant - Huletts South Africa - to be included in a special edition of recipes from WAA in the Platinum region in which of course, sugar was used as an ingredient or sweetener.
Anyway - What Lucia has prepared for us is not an ordinary dish but somewhat of a “delicatessen” as some would call it - especially those who love their chutneys, chilli peppers and such. Lucia’s treat is bottled Pear and Green Pepper Pickles - really delightful with anything that goes with meat, or as a side dish or salad for those who have an acquired taste. “It is not too strong and definitely won’t spoil the rest of your meal and if you do it right - also not to difficult to make”, comments Lucia. You do it like this...
Ingredients:
1 x 26g packet pickling spice
750ml white grape vinegar
250 ml water
400g (500ml) Huletts white sugar
10 ml salt
6 x 250ml ripe, firm pears, peeled and diced
1 green pepper, 1 red pepper and 1 yellow pepper with seeds removed and diced
Method:
Tie the pickling spice in a muslin cloth. Place the vinegar, water, sugar and salt in a pot over medium heat, add the pickling spice while stirring until the sugar has dissolved. Slowly bring to the boil and boil for 5 minutes. Add pears and peppers and boil for a further 15 minutes. Spoon into sterilized jars and seal. Leave for 1 week before using.
Serving suggestion: Serve with any meat but it is particularly nice with pork or mixed in with a green salad.
(Yields approximately 2 x 500g jars).
