3 easy-to-make recipes for pickled plants and spices 

Many pickles owe their strong flavour and uniqueness to spices, which should be as fresh as possible for best results. Here are three easy-to-make recipes to excite your taste buds.

Preparation time : 5 minutes
Cooking time : 12 minutes
Serving size: 500 ml (2 cups) of confit

• 30 ml (2 tbsp.) sunflower oil
• 1 large red chili, finely chopped
• 1 clove garlic, minced
• 15 g (1 tbsp.) ginger, finely chopped
• 5 g (1 tsp.) turmeric
• 5 g (1 tsp.) mustard seeds
• 1 medium eggplant, diced in 1 cm cubes (1/2 inch)
• 5 g (1 tsp.) salt
• 60 ml (¼ cup) white wine vinegar
• 15 g (1 tbsp.) sugar
• 125 ml (½ cup) water
• 45 ml (3 tbsp.) fresh coriander leaves, coarsely chopped

1. Heat the oil over medium heat.
2. Cook chili, garlic, ginger, turmeric and mustard seeds for 1 minute, stirring.
3. Add in eggplant, salt, vinegar, sugar and water.
4. Cook 10 to 12 minutes over low heat; add water if the mixture is too dry.
5. Remove from heat, stir in cilantro. Keep refrigerated.

Serve with eggs, chicken or fish.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serving size: 250 ml (1 cup) of jam

• 250 g (1 ½ cup) roasted peppers, skinned and seeded
• 2 long red chilies, coarsely chopped
• 1 small red chili, coarsely chopped
• 60 ml (¼ cup) olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 15 g (1 tbsp.) palm sugar
• 15 g (1 tbsp.) fish sauce
• 10 g (2 tsp.) tamarind paste
• 15 g (1 tbsp.) fresh coriander leaves, chopped
• 15 g (1 tbsp.) fresh mint leaves, chopped

1. Mix peppers and chilies in a food processor until a paste.
2. Heat the oil over medium heat.
3. Cook onion for 1-2 minutes.
4. Add garlic and cook for30 seconds.
5. Add chili paste, sugar, fish sauce and tamarind; cook for 10 minutes over low heat, stirring occasionally.
6. Stir in the herbs.
7. Put in bottle.

Serve with barbecue food.

Preparation time: 5 minutes
Cooking time: 12 minutes
Serving size: 500 ml (2 cups) of chutney

• 15 ml (1 tbsp.) vegetable oil
• 10 g (2 tsp.) fresh ginger, finely chopped
• 1 g (¼ tsp.) ground cloves
• 2 g (½ tsp.) cinnamon powder
• 2 g (½ tsp.) hot pepper flakes
• 2 g (½ tsp.) ground cumin
• 350 g (12 oz) pitted dates, coarsely chopped
• 125 g (4¼ oz) raisins
• 15 g (1 tbsp.) sugar
• 60 ml (¼ cup) white wine vinegar
• 125 ml (½ cup) fresh lime juice
• Zest of 1 lime
• 250 ml (1 cup) water
• 30 g (2 tbsp.) mint leaves, chopped

1. Heat the oil over medium heat.
2. Add ginger, cloves, cinnamon, cumin and chili for a minute while stirring.
3. Add dates, raisins, sugar, vinegar, lemon juice, zest and water.
4. Cook over low heat, stirring constantly until the fruit softens.
5. Remove from heat, stir in the mint.
6. Keep in the refrigerator before use.

Serve with meat or cheese.

Buy your spices in small quantities and replenish them often so they don't have time to go stale and you'll be sure to make delicious recipes!