METHOD:

1. Wash the blood oranges to remove any debris or wax if they have been commercially grown.

   Remove the ends from the oranges and slice approximately 4-5mm thick. Remove and discard any pips.

2. Using a vegetable peeler or small paring knife, remove the rind, with minimum pith, from the lemon. 

   Place the lemon rind and spices in a calico cloth. Tie up to make a spice bag. For more detailed instructions refer to the Notes section below. 

3. Place the vinegar, sugar, and spice bag in a saucepan. Heat gently, stirring occasionally, to dissolve the sugar. Then bring to the boil and add the sliced orange to the pan and simmer gently until the peel is tender, approximately 20 minutes.

4. Remove the sliced oranges and arrange in warm sterilised jars. Pack firmly  without pressing too tightly as the soft orange flesh will be squashed and lose its attractive presentation qualities.

5. Bring the syrup to the boil and boil vigorously for approximately 2-3 minutes to reduce the syrup slightly.

   Use a funnel to pour the hot syrup over the sliced oranges. Fill to approximately 2.5cm (1 inch) from the top of the jar and seal with screw top lids.

6. Label, and store in a cool dark place in the kitchen or pantry.

   Allow the pickled orange slices to mature for 6-8 weeks before using. Once opened store in the fridge. 

NOTES:

• Slicing the orange too thin may result in the flesh becoming mushy and falling off the rind, if it is over cooked. 
• The cooking time is an approximation only. Check regularly to ensure the fruit does not over-cook. 
• Good quality jars should be used in all preserving, particularly when they are processed in a hot water bath. Thin jars often cannot withstand the temperatures and may crack either in the bath or on and or after removal. Avoid the disappointment and invest in some good jars from a homewares or preserves outlet. 
• Select jars with a wide opening so the sliced oranges can be left whole and easily placed in and removed from the jar. Avoid using  over-large jars, so that opened jars are not kept too long.  Non-reactive lids prevent the vinegar solution from rusting the lids over time.
• To make a spice bag.
  • Cut calico cloth into a 12 cm x 12 cm square. Cheesecloth can also be used. Make to the same size, however, have the cloth folded over several times to prevent the smaller, finer pickling spices from escaping.
  • Place the spice in the middle. Draw up the corners and secure to make a bundle, using either kitchen twine or a food safe rubber band. Secure tightly, leaving enough room for the vinegar to move freely through the bag and over the spices to extract their flavour. The spice bag is now ready for use.
  • After the spice bag has been removed, allow to cool, and discard the spices. Wash and dry the cloth bag so it’s ready to be re-used. 
• Another method is to use a large tea ball. Place the spices in the ball, secure and it’s ready to use. 
• Not all recipes require spices to be contained to make flavoured vinegar. However, if the spices are not to be retained in the final jarred product, they need to be removed. Using a spice bag is a simple and efficient method.