Quick and Easy Veg Storage or Recipies

twopenny

I've been given a couple of extreamly large courgettes - Just peeled one, cut in half and de seeded, in a dish in the microwave for 2mins.

Courgettes cook quicker than marrow

Filled with mince, tomatoes, garlic, some spices, that I'd made a spag bol from and put some small slices of local cheese left over from a baked potato recipie. I min in the microwave.

Now it wasn't cordon bleu but it was hot tasty and completly effortless and mostly fresh ingredients.

Also cheaper to microwave than the full baking version I used to do.

I was also wondering if anyone had a quick and easy way to salt Runner Beans?

My friend used to do this and they didn't go soggy like freezing. No idea what she did. I've googled but wonder if you can use them bit by bit or do you have to use the whole jar?

And is it table salt or other?

Farway

Use bit by bit, as required, rinsed well of course

There is a YouTube video on salting them, I watched it the other day because I'm also considering salting mine if I get  a glut

Bog-standard table / cooking salt. Because salting was what our ancestors did, I doubt they used anything fancy

-taff

I've salted  them in the past, I just used cheap fine sea salt, not table salt, they do need a good soaking,  they will put out some juice so you'll end up with brine at the bottom, use ceramic to store them and you can use up bit by bit.

Eldi_Dos

The recipe for courgettes sounds yummy and I am sure many people are turning to using the microwave more than the main oven.

The question about salting got me thinking to  how the typical table setting used to be in cafes.One or two salt cellars,sugar bowl brimming with sugar and ashtrays. Out of them I have found salt the most insidious to wean myself off.

twopenny

The courgettes being fresh were tasty and microwave more control so they weren't soft and soggy.
Though I did pick up a good recipe for marrow it's a bit of a pfaff unless you are freezing meals or for a group.

Yes, salt and sugar are addictive. I gave up both for a while and the amount of each in package goods was inedible after. Really made me aware.

YoungBlueEyes

I’ve found this in a donkeys years old cookbook from NZ. Let me know if you can zoom in to it ok, or I can type it out. 

YoungBlueEyes

I’ve also found a Yorkshire Television Farmhouse Cookbook with a recipe for sweet pickling them, if you’d like it?  Not what you asked for but if you end up knee-deep in them a bit of variation might be welcome.

twopenny

Ah yes but with the cost of fuel my lovely chutney may have to take a back seat.

I'm trying to find little or no cook for anything really, in true mse style  
A friend used to fry mushrooms lightly in butter, cover them with butter over the tub to seal and freeze.
Aparantly it kept them fresh and quick to heat.......only for those with good arteries tho   

YoungBlueEyes

Ah ok. Off to Lidl/Aldi for their cheap boxes of salt it is then

ArbitraryRandom

If you're open to cheap/no cook solutions rather than just looking for salting recipes - I'll admit I've not tried it myself, but the guides I've seen for lacto fermenting seem to use less salt than the older recipes for 'salting'. The balance being that they don't keep as long (I've read between 1-12 months depending on how stored) but that might be long 'enough' to use a glut?  

From what I can tell, for lacto fermentation it's somewhere around 2-4% salt solution, which for 200ml 'brine' would be between 4-8g(?) 

https://youtu.be/bwNB4CXzncI

twopenny

Aw great Abs 
That would work for a glut. It doesn't have to last for ages.

I have seen fermenting done on the Edible Garden but that was mixed veg. It crossed my mind briefly but I'd like to keep the flavour.