Using my jasmine green tea pearls I made these jasmine green tea pickles. They have a subtle flavour from the tea which is surprisingly pleasant on the palate.
I wrote about how Dave and I went out for breakfast which we did not get. We came to an agreement with the owner that we would come back in during the week for the meal, rather than waste time processing a credit. In our haste to leave, we did not get his name, nor get him to sign anything. And I also didn’t have a receipt as their slips are virtual and only displayed on an iPad. On the Tuesday morning after that we drove up to Somerset West to have a late breakfast. When we arrived the owner was not there. As my phone rang at the same time with a call I had to take, I left Dave to speak to the person on duty. Thankfully he knew about us, and the owner arrived at the same time as I finished on the phone.
We started with espressi and without too long a wait our meal arrived. It was so worth going back for. A generous serving that was really delicious. And now I can understand why James loves going there. We will try to make it a habit to go for breakfast every few months. Not too often as that would spoil the treat. A habit I don’t mind every night is the one we have started of having snacks with a drink before dinner. This is such a nice way to end the working day and all we do is change-up what is on the plate. I made these jasmine green tea pickles to road test a recipe. I loved the flavour of them and think I can expand on this to make unique flavoured pickles in future. Do you have a habit to end the working day?
Click on the links for conversions and notes.
- 125mls water
- 250mls rice vinegar
- 20 jasmine green tea pearls *
- 10mls fructose
- 2.5mls salt
- 5 mini cucumbers, quartered
- 30mls sesame seeds, toasted
- Place the water, vinegar, tea, fructose and salt into a small sauce pan
- Bring to the boil, turn the heat off and leave to infuse for 5 minutes
- Place the cucumbers into a sterilized glass jar
- Strain the liquid over the cucumbers and top up with boiling water if necessary
- Add the sesame seeds and seal once cooled
- Leave to pickle for 24 hours before eating
Wishing all my Christian readers a blessed Easter.
Inspiration published on Lavender and Lime April 19:
Dave and I are leaving for overseas tonight. We will be back at work on the 6th of May. I might not be able to read any blogs while we are away so please forgive my lack of visiting back. I will reply to comments when I can. You can follow our trip by taking a look at our holiday blog.