Sweet Potato Pickles

Here’s something different for a relish tray or an accompaniment to cold roast meats, particularly game. Cut sweet potatoes into sticks and parboil until just tender but still quite firm. You must not overcook them. Pack them into jars with six whole cloves, about a tablespoon of grated or slivered citrus peel (I use lemon, lime is prettier but if you ask me orange is rather redundant), and cover with a hot brine made with (for 12 ounces) one cup water, a teaspoon salt, two tablespoons brown sugar, two teaspoons pickling spices, about a third of a cup of your favorite vinegar (I use white). Cool the liquid, then seal the lids and refrigerate. Give them a few days (three) before serving.


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