Mayi Harvests Native Foods living off the land and teaching our younger generation to live, love and respect the land. Taking only what you need and looking after what has been provided for all of us.

Our family has always believed in sharing what we have and educating those who are interested in our culture and the ancient knowledge we hold, that has been hand down to us from generation to generation.

Weekend camping trip on our land - 'Winnawaal' Sandy Point

 PICKLED

SEA-BLITE & SAMPHIRE

are salty from the sea, sun-ripened, hand picked and pickled using Mayi Harvests native spices.

Our native seaside herbs and sea greens bring intriguing flavours to your plate. But you don't have to wade the shores to taste this harvest. We source all our native ingredients for people who do not have the opportunity to source these ingredients for themselves.

RECIPE OF THE MONTH

Sweet and Spicy Pickle Relish Recipe

using Salty Sea-Blite

It's time to shake off the lowbrow reputation that pickle relish has been saddled with for so long and bring out into the limelight. Since it's essentially a chopped pickle, you can use it anywhere that a bit of sliced or minced dill pickle might go. Spread it on a sandwich, stir it into tuna or chicken salad or even put it out on a cheese tray along with a dish of tapenade.

Ingredients

3 cups grated green pepper (about 2 large)

1 cups grated pickling cucumber  

 2 cups chopped fresh or pickled Sea-Blite (Mayi Harvests Native Foods)  

1 cup minced or grated onion (about 1 medium)

2 cups apple cider vinegar, divided 

1 cup granulated sugar

1 tablespoon kosher salt

1 tablespoon mustard seed 

1/2 teaspoon celery seed 

1 teaspoon red chili flakes

Directions

1.

Combine prepared green pepper, cucumber, Sea-Blite, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot. 

2.

Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.

3.

Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop. 

4.

When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.

To purchase our fresh or pickled Sea-Blite visit our online store:

https://www.mayiharvests.com.au/product-page/sea-blite-fresh-or-pickled

Recipe taken from:

https://www.seriouseats.com/recipes/2012/07/sweet-and-spicy-pickle-relish-recipe.html