Sweet Orange Pickle

It has been a great year for our relatively newly planted oranges and tangelos and although still very small they have been very productive. 

With so many oranges there were plenty for me to indulge in freshly squeezed juice which was added to the daily grapefruit juice. The downside of juice is lots of citrus shells that need to be either composted or put into the green waste bin. I am not one to waste if it can be avoided so decided that I would attempt an Indian style pickle or chutney with them. 

My daily orange is squeezed, then cut up into eighths and placed in a container in the fridge. A week’s orange shells will usually be enough to make a small batch of Sweet Orange Pickle.

Sometimes I save and freeze the oranges and make a double batch. 

This preserve is great served with Indian curries and Moroccan dishes, a small spoon served on the side adds another layer of flavour and a bright splash of colour.

 

Sweet Orange Pickle

 Step 1

750 g orange shells

1 tablespoon salt

 

* I mostly use the squeezed shell of the oranges from my morning juice and save them in the fridge until I have enough

Step 2 

Oranges from step 1, rinsed

1 cup brown sugar

3 tablespoons  apple cider vinegar

1 tablespoon turmeric powder

1 tablespoon sweet paprika powder

1 tablespoons of salt

Optional - 1 teaspoon dried chilli flakes

Optional -1/2 teaspoon of asafoetida powder

Optional – 1 teaspoon of citric acid for extra tang

Method

Step 1

Wash and chop the citrus into small/ bite sized pieces, they can also be sliced as for marmalade.

Place chopped oranges in a non reactive bowl (stainless steel, glass or plastic), add the salt and mix well. Allow the oranges to stand for 24 hours. This will draw any bitterness from the pith.

Drain of liquid, rinse well and drain again. 

Step 2

Combine oranges and remaining ingredients in a saucepan. Bring the mixture to the boil and then simmer for 20 -30 minutes or until thick. Stir often as it will tend to stick as it thickens.

Spoon the pickle into sterilised jars, cover with Kleerview/cellophane covers and seal with a lid.

This will make one large jar or two small jars.