Celebrating the end of summer’s bumper crop on the farm in Tilba.  Infused with spices and a touch of chilli heat.   This pickle works well with a meat-based curry or added to cooked lentils to make a quick and tasty mid-week vegetarian meal.  And of course with a hunk of mature cheddar, sourdough and a bit of butter for a Ploughman's Lunch. Made seasonally by Tilba Cooks for Pepe Saya.