In 1917, a recipe by Anna Heidenreich of Bethany was contributed to the first edition of the Barossa Cookery Book, and it packs a whole lot of classic Barossa flavour in a jar.
It’s a traditional sweet mustard pickle, perfect for hot summer days on mixed sandwiches, ploughman’s lunches or grazing platters.
Put a dollop in a homemade hamburger, alongside barbecue meats, or as an accompaniment to quiche for a light and easy meal. This makes a large batch, but the recipe can be successfully halved.
400gm salt dissolved in 1 litre warm water.
Those Barossa Girls