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#1
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Pickled gherkins - is life too short?
Hi,
gherkin crop is going O.K. so I thought I would look up pickling. http://www.astray.com/recipes/?search=Pickles has three variants of the same recipe and they all take four days of boiling, draining, boiling, draining etc. Is all pickling like this? I thought you just boiled them up to sterilise them then shoved them in pickling vinegar! Aha! http://www.bbc.co.uk/dna/h2g2/A579738 This is more my style :-) Any favourite recipes which involve wonderful taste and minimal work? Cheers Dave R -- |
#2
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Pickled gherkins - is life too short?
"David W.E. Roberts" wrote gherkin crop is going O.K. so I thought I would look up pickling. http://www.astray.com/recipes/?search=Pickles has three variants of the same recipe and they all take four days of boiling, draining, boiling, draining etc. Is all pickling like this? I thought you just boiled them up to sterilise them then shoved them in pickling vinegar! Some say that about pickling shallots, boil the vinegar etc, why? Just top and tail, peel and drop into a sterilised jar with spices to taste topping up with good quality Malt Vinegar, seal and store in a cool dark place (under the stairs). Just finished some from two years ago, still good and crisp. Actually that's a job for the first bad weather day as the shallots are dry now. -- Regards Bob in Runnymede, 17miles west of London, UK |
#3
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Pickled gherkins - is life too short?
Not 100% sure but my mother in law used to do a lot of picklimg based on...
boil to sterilise (once) then add vinegar herbs spices etc to preserve.She always said the preserve bit was important. I am sure sombody more knowledgeable will give more info on this. "Bob Hobden" wrote in message ... "David W.E. Roberts" wrote gherkin crop is going O.K. so I thought I would look up pickling. http://www.astray.com/recipes/?search=Pickles has three variants of the same recipe and they all take four days of boiling, draining, boiling, draining etc. Is all pickling like this? I thought you just boiled them up to sterilise them then shoved them in pickling vinegar! Some say that about pickling shallots, boil the vinegar etc, why? Just top and tail, peel and drop into a sterilised jar with spices to taste topping up with good quality Malt Vinegar, seal and store in a cool dark place (under the stairs). Just finished some from two years ago, still good and crisp. Actually that's a job for the first bad weather day as the shallots are dry now. -- Regards Bob in Runnymede, 17miles west of London, UK |
#4
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Pickled gherkins - is life too short?
Not 100% sure but my mother in law used to do a lot of picklimg based on...
boil to sterilise (once) then add vinegar herbs spices etc to preserve.She always said the preserve bit was important. I am sure sombody more knowledgeable will give more info on this. "Bob Hobden" wrote in message ... "David W.E. Roberts" wrote gherkin crop is going O.K. so I thought I would look up pickling. http://www.astray.com/recipes/?search=Pickles has three variants of the same recipe and they all take four days of boiling, draining, boiling, draining etc. Is all pickling like this? I thought you just boiled them up to sterilise them then shoved them in pickling vinegar! Some say that about pickling shallots, boil the vinegar etc, why? Just top and tail, peel and drop into a sterilised jar with spices to taste topping up with good quality Malt Vinegar, seal and store in a cool dark place (under the stairs). Just finished some from two years ago, still good and crisp. Actually that's a job for the first bad weather day as the shallots are dry now. -- Regards Bob in Runnymede, 17miles west of London, UK |
#5
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Pickled gherkins - is life too short?
Juco wrote in message k... Not 100% sure but my mother in law used to do a lot of picklimg based on... boil to sterilise (once) then add vinegar herbs spices etc to preserve.She always said the preserve bit was important. I am sure sombody more knowledgeable will give more info on this. "Bob Hobden" wrote in message ... "David W.E. Roberts" wrote gherkin crop is going O.K. so I thought I would look up pickling. http://www.astray.com/recipes/?search=Pickles has three variants of the same recipe and they all take four days of boiling, draining, boiling, draining etc. Is all pickling like this? I thought you just boiled them up to sterilise them then shoved them in pickling vinegar! Some say that about pickling shallots, boil the vinegar etc, why? Just top and tail, peel and drop into a sterilised jar with spices to taste topping up with good quality Malt Vinegar, seal and store in a cool dark place (under the stairs). Just finished some from two years ago, still good and crisp. Actually that's a job for the first bad weather day as the shallots are dry now. -- Regards Bob in Runnymede, 17miles west of London, UK I've only ever pickled onions, but kept it simple: 1. Top and tail, remove skin 2. Steep in brine (salted water) overnight. This sterilises and flavours, but is not hard work. 3. Pack into jars with spiced vinegar. (I learnt to spice the (unboiled) vinegar during process 2, then remove the spices before packing. This is because the pickled veg can become bitter (to my taste) if kept too long in the spice solution). Good cooks, like good gardeners, are prepared to experiment a bit. Have a go .. do your own thing. Spider |
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