Spiced orange pickle

Recipe: Spiced orange pickle


  • 1.4kg (about 4 large) oranges
  • 1 tsp salt
  • 400g caster sugar
  • 21/2 tbs golden syrup
  • 185ml (3/4 cup) white wine vinegar
  • 125ml (1/2 cup) fresh orange juice
  • 6 slices fresh ginger
  • 1 tsp black peppercorns, crushed
  • 1 cinnamon stick
  • 1 tsp whole cloves


  1. Place the oranges and salt in a large saucepan and cover with cold water. Place a plate over the oranges to keep them submerged. Bring to a simmer over medium-low heat. Cook for 40 minutes or until the oranges are tender. Drain. Set aside to cool. Cut the oranges in half then thinly slice crossways.
  2. Stir the sugar, golden syrup, vinegar, orange juice, ginger, peppercorns, cinnamon stick and cloves in a large saucepan over medium heat until the sugar dissolves. Add the orange. Bring to a simmer. Reduce heat to low. Cook for 20 minutes. Transfer to sterilised jars and seal. Store in a cool, dark place or the fridge for at least 3 weeks before opening to develop the flavours.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)