ideas for homemade pickles

daska

Pickled garlic is wonderful. Pickling softens the flavour of the garlic, especially if you can let it work it's magic for a good few months. The jar we have open at the moment is one I prepared when heavily pregnant so has been marinading for over 2 years... yum!

x_zombie_x

misscousinitt wrote: »

Hi All

Just got home and here is the recipe...this was published a few years ago when there was a rumour that they were going to stop making Branston Pickle.

Cube 250g of carrots, a medium swede and finely chop 4 cloves of garlic together with 125g dates and a medium cauliflower.

Chop 2 onions, two apples, 2 unpeeled courgettes and 15 sweet gerkins.

Add chopped ingredients to a pan with 60ml of lemon juice, 250ml of cider vinegar, 1 tblsp worcestershire sauce, 2 tsps mustard seeds2 tblsps of ground all spice and 1 tsp of cayenne pepper.

Bring the pan to the boil and simmer for between 1 1/2 and 2 hours to when the swede is cooked through.

Spoon into warm sterilised jars and seal. Leave for 3 weeks until the flavours mature.

Its not as dark as Branston - but it really does smell and taste like it.

Enjoy!

Thats brilliant! thank you xx

FarleyFlavors

misscousinitt wrote: »

Its not as dark as Branston - but it really does smell and taste like it.

Enjoy!

To get that authentic dark colour, add a few drops of gravy browning.

baby_fuzz

I only really know chinese style pickles - things like shallots, carrot + white radish + cucumber, ginger slices, mustard leaf, but I'm sure you can pretty much pickle anything...
you could make gherkins or cornichons?

Fridayschild

Hi fluffybunnies,
I have done pickled beetroot differently this year. After boiling the beetroot (skins on and with top and tail on too) until just tender, cool it down and take off the skin, plus top and tail. Slice up and place in the jar. Bring some pickling vinegar or ordinary vinegar up to the boil and then pour over the beetroot while still hot. It is supposed to stop the beetroot going soft, and it has worked.
I have had a large jar opened for a couple of weeks and it is still just as good as when I opened it!! Don't know why it works, but it does.

Karen

nanokitten

fluffy bunnies, you could use a low GI sweetener in your picallili eg honey, apple sauce, fructose (this can be found in the sugar section). best check with grandad or diabetes nurse to see what he is ok with but I think any of these would work ok.

fluffybunnies

tandraig wrote: »

i saw this thread and for some reason this came to mind! pickled walnuts! you pickle them in the shell apparently and they were popular yonks ago!

Wrong time of year unfortunately as you need the 'green' unripe walnuts to pickle when the shell is still soft.

Thanks for all the ideas people, I've also found a couple of great books in the library with pickles to try and make, and one book told me how long they would keep so i can put 'best befores' on the jars.

timmmers

tandraig wrote: »

i saw this thread and for some reason this came to mind! pickled walnuts! you pickle them in the shell apparently and they were popular yonks ago!

I wish. :rotfl: ..I love these. YOu DO pickle the shell and you eat it. Sadly a walnut needs to be green with the shell not yet hard to pickle. I tried to pickle normal walnuts for years using all kinds of mad ideas and always got rock hard walnuts :rolleyes:

Mrs Beaton put me right in an old cookbook...a real face palm moment there, it's obvious really isn't it?

As for pickle ideas...I love pickled cauliflower. Easy as onions and nice and crispy.

My Mum used to love pickled roll mop herrings ...but she was a little mad

t

Caterina

Thank you for all your ideas and recipes, especially the Branston Pickle, I am going to make a few jars.

katyboo123

Anyone know where I can get pickling cucumbers from?!