Five Spice Salaks

Written by fruit   // 08/02/2006   // 0 Comments

Spiced and enveloped in a fragrant sweet and sour syrup, these Salaks make an ideal partner to cold meats. This recipe was developed by Cape Trib Exotic Fruit Farm, as one of their commercial products. 

Ingredients
2 kg salaks
600ml white wine vinegar
12 black peppercorns
1 tsp whole cloves
4 cardemon pods
2 cinnamon sticks
2 star anise
1 kg sugar

Whole spices are used rather than ground spices to give the salaks a crystal clear syrup in which to soak and mature.

Instructions
1.Peel the salaks, place in a saucepan, cover with water and bring to the boil. Simmer until Salaks are tender – 5-10 minutes.

2.Bring the wine vinegar and spices to a boil. Add sugar and stir over low heat, until it has completely dissolved. 

3.Boil for 2 minutes, then add the salaks and simmer for 5 minutes.

4.Transfer salaks to sterilised jars to within 1 cm of the top. 

5.Boil the syrup for a further 2-3 minutes until it has slightly reduced. 

6.Pour syrup over the salaks in the jars. Seal the jar.

7.Keep in a cool dark place for 2 months before using, to allow the flavours to develop.

We leave the seeds in the salaks, but it would be fairly easy to remove them after they have been boiled in step one. It is also possible to boil the salaks without peeling them, and then peel them – easier peeling!


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