Ginger, Carrot and Chilli Dabberlocks Pickle

The ginger in this recipe goes beautifully with the Dabberlocks, the carrot adds a little sweetness and crunch although the Dabberlocks should also retain a nice crunch. 1 teaspoon of chilli flakes gives just a hint of heat complimenting the kick of ginger.

YIELD:

Makes Approx 3 large Gherkin Jars

INGREDIENTS:

600g shredded fresh Dabberlocks ( 6-7 whole mature blades )

1 tsp sea salt

1 cup peeled, grated fresh ginger

1-2 tsp chilli flakes

1 1/2 cups white wine vinegar

1 1/2 cups water

1 1/2 cups sugar

1 1/2 cups small dice carrot.

PREPARING THE DABBERLOCKS:

This will take longer and is more work than harvesting the Dabberlocks. Cut each blade into roughly 30cm lengths or whatever is a convenient length for your chopping board. Halve the widest parts of the wing either side of the midrib longways, leaving all lengths around 10cm width at most. Stacking several lengths at once, finely slice across the blade.

METHOD:

In a large nonreactive saucepan, bring to the boil the ginger, chilli flakes, vinegar, water, sugar, and salt, stirring to dissolve the sugar and salt.

Add shredded Alaria and cook for 2 min. Remove the pot from the heat, and add the carrots and mix well

PRESERVATION:

For a shelf life of at least 2 months Let the mixture cool, put into clean sterilised jars with lids then keep refrigerated. Pickle is ready after approx 3 days For a longer non-refrigerated shelf life. Add carrots and bring back to temperature Immediately put hot mixture into clean sterilised hot jars. Put on sterilised lids and seal in a water bath.