On the news this morning: Naturists and libertines scampering around the dunes at night. The gendarmes are having trouble booking them as they haven't got anywhere to carry their ID !!!
...I have no tried and trusted method. Do you think you could possibly let me have yours, please!
Yes, I do, Sam. I hope it works for you!
You’ll need :enough sterilized jars and lids for your veg (Hard
skinned cucumbers and courgettes are better); salt, sugar, vinegar and various
aromatics
For each jar:
1-2 garlic cloves with skins -washed well
Half-to 1 teasp mustard seed
Dried chilli- to taste
Dill, leaves and stalks, washed- small quantity
Dry dill seed- a pinch
1-2 cloves (optional but good especially with cucumbers)
If you’ve got them , 2-3 sour cherry leaves- thoroughly
washed –(help with crunchiness)
Use room temperature veg- not out of the fridge
Chop up veg in to shapes and sizes you like
In a pan, place enough water to boil- estimate amount: half
a litre water per 1 litre size jar
Bring the pan of water to fast boiling point and then add:
3 soup spns sugar per 1L water
3 sou spns sea salt
6 soup spns vinegar (white)
Stir mixture continuously till salt and sugar have been
fully dissolved and continue heating mixture till water comes to fast
boiling point
Turn off heat. Place
veg in to pan and leave for 15 minutes
Using a slotted spoon remove veg from pan- place in a
sterilized receptacle
Then pack veg in to jars
Bring water back to boiling point
Using a ladle, carefully fill each jar with boiling water
and firmly close lid of each one before doing the next
Turn jars with screw lids upside down
Cover jars with a towel to keep warm
Next day, when the jars are completely cold, turn jars up
again
Store in a cool place and keep an eye on them for 2-3
days. If the liquid is not as clear as
when you put it in the jars, or if you gently shake the jar, bubbles begin to
rise, or the lid is bulging a bit, it means air got in to that jar.
To save the contents, open jar, drain water in to a pan and
boil furiously for at least 2 minutes then return it to the jar and close
really firmly. Then turn it over, cover
and leave till absolutely cold. Store jar.
Thank you, Phaidra! My kitchen will be a pickling factory for a few hours today.
There seem to be so many different pickling methods online that the mind boggles! I imagine you got it from your mother? Now that I know it works for you, I'll tackle my veg, jars and boiling water with...CONFIDENCE
Posts
But seriously, such criminals are dangerous to us all.
I have a dream that my.. children.. one day.. will not be judged by the color of their skin but by the content of their character
Martin Luther KingYou’ll need :enough sterilized jars and lids for your veg (Hard skinned cucumbers and courgettes are better); salt, sugar, vinegar and various aromatics
For each jar:
1-2 garlic cloves with skins -washed well
Half-to 1 teasp mustard seed
Dried chilli- to taste
Dill, leaves and stalks, washed- small quantity
Dry dill seed- a pinch
1-2 cloves (optional but good especially with cucumbers)
If you’ve got them , 2-3 sour cherry leaves- thoroughly washed –(help with crunchiness)
Use room temperature veg- not out of the fridge
Chop up veg in to shapes and sizes you like
In a pan, place enough water to boil- estimate amount: half a litre water per 1 litre size jar
Bring the pan of water to fast boiling point and then add:
3 soup spns sugar per 1L water
3 sou spns sea salt
6 soup spns vinegar (white)
Stir mixture continuously till salt and sugar have been fully dissolved and continue heating mixture till water comes to fast boiling point
Turn off heat. Place veg in to pan and leave for 15 minutes
Using a slotted spoon remove veg from pan- place in a sterilized receptacle
Then pack veg in to jars
Bring water back to boiling point
Using a ladle, carefully fill each jar with boiling water and firmly close lid of each one before doing the next
Turn jars with screw lids upside down
Cover jars with a towel to keep warm
Next day, when the jars are completely cold, turn jars up again
Store in a cool place and keep an eye on them for 2-3 days. If the liquid is not as clear as when you put it in the jars, or if you gently shake the jar, bubbles begin to rise, or the lid is bulging a bit, it means air got in to that jar.
To save the contents, open jar, drain water in to a pan and boil furiously for at least 2 minutes then return it to the jar and close really firmly. Then turn it over, cover and leave till absolutely cold. Store jar.
These should be good for up to 2 years.
And that's it! Good luck!There seem to be so many different pickling methods online that the mind boggles!
I imagine you got it from your mother? Now that I know it works for you, I'll tackle my veg, jars and boiling water with...CONFIDENCE
What a lovely little girl your aunt was, but so serious!