How to make pickled pigface and add an Australian native flavour to a charcuterie board. Here’s the step by step recipe.
Pigface (Carpobrotus glaucescens) is an Australian native edible that is very easy to grow in a home garden. As mentioned in a previous article on how to grow pigface, the plant’s fleshy leaves do not just have ornamental value with striking pink flowers in spring and summer, they can be used to alleviate burns and stings, and they are also edible. They make a delicious salty pickle that adds an Australian native flavour to a charcuterie board.
Pickled Pigface Recipe
- pigface leaves to fit a 500ml jar
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon sea salt
- 1 teaspoon white granulated sugar
- 1 teaspoon yellow mustard seeds
- 1 teaspoon whole black peppercorns
- 2 dill sprigs
- 1 bayleaf
Equipment you need: small saucepan, sterilised glass jar with lid
- Separate the pigface leaves from the stems and rinse well under running water to remove any sand or critters.
- In a sterilised glass jar, add the yellow mustard seeds, whole black peppercorns followed by the pigface leaves.
- In a small saucepan, combine the white vinegar with water, salt and sugar and stir well to combine.
- Bring the liquid to the boil then turn off the heat and leave to cool slightly.
- Pour the liquid in the jar ensuring it comes all the way to the top and covers the leaves. Add the sprigs of dill and the bay leaf.
- Leave to completely cool then secure the lid and store in the fridge.
- The pickled pigface will be ready to consume in 3-5 days.
If you make this recipe, don’t forget to tag @the.gourmanticgarden on instagram.