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Pickles salted sevilles recipes Dorset Foodie South West
Seville oranges salted pickle Christine Mcfadden South West
Spiced salted oranges recipe development christine mcFadden South West
Seville pickles recipe development Dorset Foodie South West
Pickles seville oranges foodwriting Christine McFaddenS outh West

Salted Sevilles with Star Anise, Coriander and Chilli

This somewhat mouth-puckering pickle is really really good with mackerel and fatty meats such as pork, ham and duck. It's also a great way of using up Sevilles when you've OD'd on marmalade-making. It will keep for months, and makes a great gift for lovers of piquancy and bite.
You will need sterilized preserving jars (see below), plus additive-free sea salt e.g. Malden sea salt flakes, or pink Himalayan salt. Don't use sea salt containing anti-caking agents.
Makes enough for one 1-litre jar, two 500-ml jars, or several smaller ones

Seville oranges 12, washed and scrubbed
extra oranges for juice (Sevilles or other variety)
star anise 8–9 pods, or fennel seeds 2 tbsp
coriander seeds 1½ tbsp
red chilli flakes (preferably the slightly oily Turkish kind) ½ tsp
sea salt 5 tbsp

1) Slice the oranges in half horizontally. Squeeze out all the juice – I used a citrus juice extractor attached to a food processor. Strain the juice into a jug.

2) Remove and discard the pips from the squeezed halves – don't scrape away the flesh. Slice the peel, and any flesh still attached, into thin shreds. Put in a large mixing bowl.

3) Lightly crush the star anise and coriander. Mix with the chilli flakes and sea salt.

4) Add the spice mix to the orange shreds, mixing well with your hands.

5) Pack into your sterilized jar(s), pressing the mixture down to make room for the juice.

6) Pour in the reserved juice, making sure the shreds are submerged. Top up with extra juice if necessary. Weigh down with plastic pickle rings or a sterilized flat stone.

7) Seal and leave in a cool place for 1–2 weeks before eating. Turn the jar(s) upside-down now and again to redistribute the pickling liquid.

To sterilize preserving jars
• Wash the jars in hot soapy water or in the dishwasher. Drain upside down
on a clean tea towel.
• Preheat the oven to 160°C/gas 3. Place the jars upside down on a baking
tray lined with newspaper or paper towel. Put the tray in the oven for
10 minutes.
• Remove and allow the jars to cool before filling.
To sterilize lids and rubber seals
• Put in a large bowl and cover with boiling water. Leave for a minute, then
drain on a clean tea towel.

 

Recipe © Christine McFadden, February 2017

    Photography: Christine McFadden    
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