Pickle delight
If Lent is about eating lots of fish, bun and cheese, it’s also about pickle treats–bottles of coloured peppers, carrots, pimento, cho-cho, cane vinegar, and onions stuffed inside bottles that once held guava jelly, jams and horlicks.
Pickle treats add oomph to fish and are best enjoyed at the beach where the fingers attack fish and pickles in unison. These bottles of delight have travelled around the world, bringing sunshine, memories of the Rock. Delicious packs of foil, filled with baby sprats, and whole fish, usually accompany these bottles as they travel the world. Have you bottled yours this Lent? If not, join the FoodPage today as we pickle our own treats courtesy of Carla Dunbar of Buff Bay. Carla has been making and bottling pickles since age 13.
Over at Ebony Pride in Toll Gate Clarendon, pickled treats are bottled daily, using freshly grown products, grown on its lush property. These bottles make it easy for consumers to stock up not just during Lent, but throughout the year.