Orange pickle tastes delicious with roast goose or pork. Whole cardamom pods can be obtained from health food stores and some supermarkets. Keep the pickle for 2-3 weeks before eating, to allow it to mature.
ingredients
6 oranges
1 teaspoon salt
1 pound sugar
2 tablespoons light corn syrup
3/4 cup malt vinegar
2 cups water
seeds of 6 cardamoms
6 black peppercorns, crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon mixed spice or ground allspice
12 cloves
method
1. Put the oranges and salt into a large saucepan. Pour over just enough hot water to cover them and place the pan over moderate heat. Bring the water to the boil, then simmer for 50 minutes or until the oranges are tender. Drain the oranges and place them on a board to cool.
2. In a medium-sized saucepan, bring the sugar, syrup, vinegar, water, cardamom seeds, peppercorns, cinnamon, mixed spice or allspice and cloves to the boil over moderate heat, stirring constantly. Simmer the mixture for 8 minutes. Remove the pan from the heat and set aside to cool for 20 minutes.
3. Using a sharp knife, cut the orange into thin slices. Pour the sugar and vinegar mixture through a strainer into a large saucepan. Discard the flavourings. Add the orange slices. Place the pan over moderate heat and bring the mixture to the boil, stirring frequently. Reduce the heat and simmer for 20 minutes. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
4. Ladle the pickle into 2 or 3 clean, warm, jars. Place a disk of vinegar-resistant paper on top of each and cover with a lid. Keep any leftover vinegar for another use. Label the jars and store them in a cool, dry place. Cooking time: 2 1/2 - 3 hours
