The pickles, chutneys, gherkins thread...
Discussion
I should add that pickle wise I’m generally only experienced in Branstons, but being Cumbrian, I’m honour bound to point out Mr Vikki’s (although I find them way too hot and I’m more interested in peoples recommendations)
https://www.mrvikkis.co.uk/
https://www.mrvikkis.co.uk/
ChevronB19 said:
I should add that pickle wise I’m generally only experienced in Branstons, but being Cumbrian, I’m honour bound to point out Mr Vikki’s (although I find them way too hot and I’m more interested in peoples recommendations)
https://www.mrvikkis.co.uk/
Their hot coriander sweet chilli is next level!https://www.mrvikkis.co.uk/
As is this...it's absolutely an experience. In my top 3 of all time:
https://www.cherrytreepreserves.co.uk/collections/...
To be fair, most of their stuff is great
I was given 3kg of Damsons by a patient last year.
A bit of googling and I found this quote from Delia.
"It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes - dipping crisp, crunchy potato skins into this dark, spicy, deeply flavoursome preserve is one of life's great pleasures."
I made 7 jars of it, and Delia is absolutely right. It is fantastic.
3hrs of boiling and mixing.
3 months of steeping/waiting.
" one of life's great pleasures "
Make some....
Short Grain said:
0a said:
Oooh! I'll have a look for these or similar! ambuletz said:
Short Grain said:
plenty of videos on youtube along with 'recipes' online on how to make pickled red onions. dead easy and a perfect start to getting into maing your own pickled things.I'm a sucker for all things pickled.
A quick scan of the fridge and cupboard gives me Branston, piccalilli, Mango and indian chili & liime pickle in jars, onion, burger and some green tomato chutney I made last year. The older the better as they seem to get better with age. All the way to pickled gherkins, cornichons, capers, olives, onions (big and spicy & small, white and sweet), beetroots that go with cheese, salads etc. I get some sauerkraut usually once a year or so too.
A recent addition is a tub of Kimchi which goes great in wraps and sandwiches, or on the side for BBQ meats or asian grills. I've got into gently pickling thinly sliced veg: (radishes, carrots, onions and cabbage) with sweet vinegar, soy sauce, sesame seeds, coriander and chilli to make a tasty asian slaw, again tastes better the day after you make it. To help with this, I can also see about 6 bottles of vinegar in the cupboard (Red wine, white wine, cider, balsamic, rice wine, malt, distilled white).
I'm partial to the odd bit of pickled herring, and love the pickled anchovies from Spain. Yum. Not so keen on Pickled egg but can tolerate them.
I do hope pickled food is good for you!!
A quick scan of the fridge and cupboard gives me Branston, piccalilli, Mango and indian chili & liime pickle in jars, onion, burger and some green tomato chutney I made last year. The older the better as they seem to get better with age. All the way to pickled gherkins, cornichons, capers, olives, onions (big and spicy & small, white and sweet), beetroots that go with cheese, salads etc. I get some sauerkraut usually once a year or so too.
A recent addition is a tub of Kimchi which goes great in wraps and sandwiches, or on the side for BBQ meats or asian grills. I've got into gently pickling thinly sliced veg: (radishes, carrots, onions and cabbage) with sweet vinegar, soy sauce, sesame seeds, coriander and chilli to make a tasty asian slaw, again tastes better the day after you make it. To help with this, I can also see about 6 bottles of vinegar in the cupboard (Red wine, white wine, cider, balsamic, rice wine, malt, distilled white).
I'm partial to the odd bit of pickled herring, and love the pickled anchovies from Spain. Yum. Not so keen on Pickled egg but can tolerate them.
I do hope pickled food is good for you!!
ambuletz said:
Short Grain said:
plenty of videos on youtube along with 'recipes' online on how to make pickled red onions. dead easy and a perfect start to getting into maing your own pickled things.The only hassle is they don't last very long in this house
Maille Cornichons are the best in the business. We used to buy the jars by the dozen on trips to France.
https://www.frenchclick.co.uk/p-69-maille-cornicho...
https://www.frenchclick.co.uk/p-69-maille-cornicho...
Motoring12345 said:
I'm looking for Japanese pickles but I'm struggling.
They seem to either come in catering sized quantities or ridiculously priced.
Any recommendations?
Try and make your own?They seem to either come in catering sized quantities or ridiculously priced.
Any recommendations?
Of course it depends what you're after. There are lots of types of Tsukemono, and It's easy enough to make quick Japanese style ginger/cucumber/radish/carrot pickles with a differing amounts of spirit or rice vinegar, salt, soy sauce, spices and sugar. A lot of these can be made in 30 mins or so.
To get what you want, you may need some more specific and exotic ingredients like Saki lees, rice bran or miso, plus you may need to press the pickles in a special jar to get the right texture and let them sit for a month (or years) maturing and get the beneficial fermentation going. Or like the Koreans bury the mix in a clay flask in the ground to make kimchi.
Anyone tried Japanese spiced plums? Quite bracing!
Love pickles and anything pickled pretty much.
The only problem is I get incredibly bad heartburn, I remember drinking pickled gherkin juice in a pub once, about 10 minutes later it was like I’d drunk a gallon of bleach and an emergency visit to Tesco was needed for a bottle of Gaviscon.
NB, don’t mix gherkins and cider.
The only problem is I get incredibly bad heartburn, I remember drinking pickled gherkin juice in a pub once, about 10 minutes later it was like I’d drunk a gallon of bleach and an emergency visit to Tesco was needed for a bottle of Gaviscon.
NB, don’t mix gherkins and cider.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff