One way to enjoy fruits and veg in season – carrots, agbalumo, oranges – is to explore a variety of uses – fresh, cooked, preserved. I especially like pickles – they add bright flavor to dishes – a bit sour, tart, sharp even, not to mention the burst of color.
When I thought of pickling, I decided to go the vinegar route in creating that acidity for the chosen fruits and vegetables. Vinegar – compared with citrus juice is easier to work with for not-so-quick pickles.
When I want to pickle onions, I often go for lime juice. My onions are ready in 10 minutes. I literally slice then, drench in lime juice and salt, leave them to sit and they are ready.
Click here for this recipe: http://www.kitchenbutterfly.com/2017/02/01/in-season-pickles-carrots-agbalumo-orange/
