The Preserver's Year

Chris25

nopot2pin wrote: »

I have just made up 3 jars of pickled beetroot :j

I used 2 packs of the vacuum packed Asda smart price beetroots, sliced up, covered in pickling vinegar.
I only used about a quarter of the jar of vinegar.
So, I think I will try and get some more jars, and do a few more

I tried that but for some reason it went mouldy I really can't understand why. If it had just been one pack I would have thought that had been a small hole in it but I used a few (unfortunately).

Still, I prefer fresh or vacuum packed anyway, I was only doing it for my husband

***:rotfl:just realised what your user name is - I thought it was 'no pot to pin' instead of 'to p in' :rotfl:***

nopot2pin

Chris25 wrote: »

I tried that but for some reason it went mouldy I really can't understand why. If it had just been one pack I would have thought that had been a small hole in it but I used a few (unfortunately).

Still, I prefer fresh or vacuum packed anyway, I was only doing it for my husband

***:rotfl:just realised what your user name is - I thought it was 'no pot to pin' instead of 'to p in' :rotfl:***

Thanks

Oh... I hope mine is ok.
It was a trial, just to see how they turned out.

I think I will get fresh beetroot for the chutney/relish I make though.

How long does the beetroot need to be in the vinegar, to be pickled ??

buxtonrabbitgreen

ELIZA_D wrote: »

got 20 foraged apples......what to do was thinking of chutney (again !) but nothing to go with it (blackberries etc)
anyone tried jam ?

i made apple and mint chutney last year. Google for the recipe as I didn't keep it. you do need red onions and sultanas as well as the ususal stuff.

Patchwork_Quilt

nopot2pin wrote: »

Thanks

Oh... I hope mine is ok.
It was a trial, just to see how they turned out.

I think I will get fresh beetroot for the chutney/relish I make though.

How long does the beetroot need to be in the vinegar, to be pickled ??

I think it should be ready at Christmas

Patchwork_Quilt

Pickled some of our own cucumber yesterday. I know you should salt it overnight first and then pickle it but last time I tried this it was rather too salty. This time, I did what I usually do for beetroot - cut it up into sterilised jars and poured boiling vinegar over it. Then I sealed the lids tightly.

I did give a few away but it's the only way I can't think of another way to make the most of our late glut.

Confuzzled

my daughter and i hit the motherload today when foraging for elderberries!

i spent 2 hours watching telly and raking elderberries off their stems with a fork!

we also got the last rosehips in the park we forage at and a lot of really plump juicy rowanberries so tomorrow i shall be making some hedgerow cordial to help stave off flu colds this winter.

i wish i could talk her into going bramble picking again but last time she got scratched up a fair bit (though i got the worst of it having picked 1.5kg on my own) still, there are still loads of brambles and i just keep thinking how much tastier the cordial would be with brambles in the mix too

Chris25

nopot2pin wrote: »

Thanks

Oh... I hope mine is ok.
It was a trial, just to see how they turned out.

I think I will get fresh beetroot for the chutney/relish I make though.

How long does the beetroot need to be in the vinegar, to be pickled ??

I've just thought. I didn't boil the vinegar - perhaps that's why it went mouldy........... *smacks head*

floyd

Floss wrote: »

Just to say I have now converted 7.5lb of sloes into 5 litres of gin-in-the-making and 7 small & 2 large jars of sloe & apple jelly (fab with game, duck or lamb)........the jelly was made whilst singing along to the first hour of the Abba thing on Radio 2!

Which recipe did you use for the sloe and apple jelly? I picked a pile yesterday and would like to have a crack at it

nopot2pin

Chris25 wrote: »

I've just thought. I didn't boil the vinegar - perhaps that's why it went mouldy........... *smacks head*

It said on the vinegar that I used "no need to boil"
So I didn't

But I have just redone it, boiled... just in case.
Thanks

Floss

floyd wrote: »

Which recipe did you use for the sloe and apple jelly? I picked a pile yesterday and would like to have a crack at it

It was one I foraged from the internet!

Quantities were 300g sloes to 700g rough chopped apples (with peel on & core in!) and 450ml cold water, boiled until pulpy, then dripped through a muslin cloth. I then added another 225ml cold water, boiled it up again & dripped it again.

Then I mixed the 2 lots of liquid together and measured it out to work out how much sugar was needed - 500g sugar to 450ml liquid.

Boil in a large pan until setting, then jar as normal.

It comes out a lovely ruby colour, and tastes quite nice, not too sweet - good with game (apparently) although I will use it in cooking & serving instead of bought redcurrant jelly