Store the pickles for at least 1 week before serving to allow the flavours to develop
المكونات
طريقة التحضير
تحميل PDFWash the cucumbers and peel the onions. Dry and set aside.
In a medium saucepan, combine the vinegar, water, 50g of sugar, 2 teaspoons of salt, peppercorns, coriander, 2 cloves of garlic and bay leaf.. Bring the mixture to a boil over a medium heat, stirring until the sugar and salt are dissolved. Remove from the heat. Place the cucumbers and peeled onions in a jar and add the hot liquid, seal the jar and cool upside down for 1 hour and then refrigerate. They will keep for up to 2 months in the fridge.
To make the chutney, roughly chop the dried peaches and apricots into equal-sized pieces. Place the dried fruit and vinegar in a large bowl. Soak for 6-12 hours. Strain the fruit and reserve 100ml of the vinegar. Dice the onion and 2 cloves of garlic and add into a pot with the olive oil. Sweat until translucent and sweet. Add the cayenne pepper along with the dried fruit, vinegar and 200g of sugar. Season with salt and pepper. Simmer for approx. 40 minutes to 1 hour until most of the liquid has evaporated. Set aside to cool completely.
When ready to serve, arrange the Stilton, Cheddar and crackers on a platter. Quarter the pears and plums and place them on a platter along with the pickles and chutney. Scatter over the microgreens and serve.
