This season’s oca…..picked & pickled

The oca plants have fully died back and I’ve picked all the tubers…..

…..and started pickling them. Here are the first two jars:

The recipe I use for the pickling liquid is fairly simple:

3/4 cup vinegar ( I use apple cider vinegar)
1/2 cup water
2 tsp dill seeds
1/4 tsp mustard seeds
2 springs fresh dill (place in the jar with the sliced oca)
1/4 tsp salt
4 tbsp sugar

Mix all in a saucepan and bring just to the boil. Pour over the sliced oca in a pre-heated jar.

I like oca fresh, either raw or pickled. I know there are people who rave about it roasted, but to me it’s yuk. The texture goes like mashed potatoes and the flavour is like old socks (no, I’ve never eaten old socks, but you know what I mean!). Maybe I cook it for too long, I don’t know. Or maybe I have a different variety to other people. I think I’ll try gently steaming a few tubers in the Thermomix. If that can’t do it, nothing will!

Some of the biggest tubers, scrubbed and ready to go:

They don’t need peeling. They’re crunchy and slightly lemony. If left in the sun for a few days after harvesting, they sweeten up a bit.

I’ll be posting out tubers this week to those who asked for some.

4 Responses to “This season’s oca…..picked & pickled”

  1. proudlysensitive Says:

    Such a beautiful, huge harvest you got! These never yielded that much for me (only a few small tubers), but yours look delicious.


  2. pruefreefood Says:

    I absolutely love these, they were my favorite as a child my grand parents had them on their farm, I have a hand full of tubers to put in this year finally so Yah! 🙂


    • foodnstuff Says:

      Good for you! Can you tell me how you cook them (if you do)?


      • pruefreefood Says:

        My favorite way is to roast them in an oven or fire! I haven’t eaten them raw or pickled that was before I got into pickling everything but if I get enough I will try them pickled for sure…. 🙂


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