Quoting Mark Lewis to Jim Weller <=-

https://store.sechlerspickles.com/candied-orange-strip-p4.aspx

Ah, so they are pickled cucumber strips with orange flavoured brine
then and not pickled orange peels.

I wonder how orange peel strips with the bitter white inner pith
shaved off would turn out pickled in a brine similar to the
standard one used for watermelon rind pickles.

they arrived here as part of a christmas food package our
family tends to give as gifts

My first taste of both watermelon pickles and orange blossom honey
was from a Christmas basket of really good citrus fruit sent to us
when I was a kid from an American uncle who had worked in New
jersey but retired to Ormond Beach in Florida. That basket was also
my introduction to the relatively obscure Uglifruit, which i haven't
tasted again since.

Any orange flavoured pickle recipes I have are for fruit, not
cucumbers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Apricot Pickle
Categories: British, Pickles, Fruit
Yield: 1 pint

250 g Light Brown Muscovado Sugar
300 ml White wine vinegar
1 sm Orange
4 Cm piece fresh ginger,
-peeled and thinly sliced
2 Cinnamon sticks
5 ml Whole cloves
500 g Fresh apricots; halved and
-stoned

Place the sugar and vinegar in a pan and heat gently over a low
heat. Pare the orange to remove the peel without the pith. Cut the
peel into shreds. Squeeze the juice from the orange. Add the peel
to the pan with the orange juice, ginger, cinnamon and cloves. Add
the apricots and simmer gently for 30 minutes with the lid
partially on the pan. Allow to cool.

Spoon apricots into a clean sterilised jar or pot and keep
refrigerated for a week before using.

This pickle is delicious served with roast pork or duck, with
mature cheese, such as Cheddar, or with barbecued food. If fresh
apricots are not in season, you can make the pickle at any time of
year using dried apricots.

From: Waitrose

MMMMM


Cheers

Jim


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