NATIVE FOOD MONTH: PICKLED LILLY PILLY
Makes 4-6 250ml jars
1kg Lilly Pilly (fresh is best but frozen and thawed on paper towel will work)
700ml Apple Cider Vinegar
2 cinnamon quills
1 cup brown or white sugar
1/2 teaspoon Lemon Myrtle powder
1/2 teaspoon Anise Myrtle powder
1/4 teaspoon Cinnamon powder
8 cardamon pods, brusied
2 pinches salt
Begin by sterilising your jars. You can simply do this by washing them in hot soapy water then rinsing and placing open side up onto a tray in an oven set to 100.C. Keep your lids aside until later. Leave the jars in the oven until ready to fill. Into a small saucepan place all of the ingredients except for the Lilly Pilly.
Slowly bring to the boil, stirring the sugar until fully dissolved before the temperature gets too hot. Once boiling, reduce the heat and simmer for 15-20 minutes so the flavours can infuse. place the jar lids into a small saucepan of water and bring to the boil. Turn off the heat and remove the jars from the oven with an oven mit. Place the fruit into the jars with some cinnamon and bay leaves as decorations in the jar intermittently.
Fill the jar with the hot pickling liquid leaving about 1 cm headspace. Remove the lids one at a time from the boiling water and place onto some paper towel. Dry the lids thoroughly and place onto the jars tightly. If you are using the water bath method, finger tip tightly and process for ten minutes (not necessary but totally welcome). Store in a cool dark place for a month or two before eating and up to two years. The longer the better. Store in the fridge once open and they will loose their colour in the jar.
Native recipe and image supplied by Rebecca Sullivan and Damien Coulthard of Warndu.