Grow Your Own Magazine

Navbar button growfruitandveg.co.uk Logo
Forum Navigation

+ Reply to Thread
Page 12 of 19 FirstFirst ... 21011121314 ... LastLast
Results 89 to 96 of 149
Like Tree16Likes

Thread: Pickled Courgettes

  1. #89
    OverWyreGrower's Avatar
    OverWyreGrower is offline Early Fruiter
    Join Date
    Jul 2006
    Location
    Over Wyre, Lancashire
    Posts
    3,219
    Blog Entries
    2

    Default

    Are the mustard seeds measured together, or is it 1.5 tsps of each colour?

  2. #90
    Alison's Avatar
    Alison is offline Gardening Guru
    Join Date
    Jun 2006
    Location
    Warrington, Cheshire
    Posts
    13,249

    Default

    Quote Originally Posted by binley100 View Post
    I've been using a mix of yellow and green courgettes with red onion and it looks very pretty. One question ..why if the jars are sterilised must it be kept in the fridge? I don't store pickled onions or pickled beetroot in the fridge.
    I wouldn't keep it in the fridge, never do with pickles etc until after they're opened. The amount I make, if I put them all in the fridge I'd have no room for fresh food.
    OverWyreGrower likes this.

    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

    Which one are you and is it how you want to be?

  3. #91
    Join Date
    Jul 2009
    Location
    Doncaster, South Yorks
    Posts
    379

    Default

    Wow! The 'boss' made three jars of this at the weekend (yellow ones) which we tried last night. Gorgeous. First time I have hoped for a glut of courgette to make more!
    Fantasy reminds us that the soul is sane but the universe is wild and full of marvels

    http://thefrontyardblog.blogspot.com/

  4. #92
    bazzaboy is offline Tuber
    Join Date
    Aug 2007
    Location
    North Notts
    Posts
    928

    Default

    Reviving this popular recipe YET AGAIN! And making even more as I really like the sweet/sour quality and still have more courgettes than I can count.... I don't understand Snadger's doubts coz my version is anything but tasteless - quite sharp even - but I do agree with him on one observation he makes: "Unlike piccalili this stuff leaves the vinegar plus other stuff behind when lifted out of jar with fork". I agree, I think it would be better if the base - basically vinegar - was thicker - but I'm not sure of the best way of doing that? If I add some thickening agent is that not going to undermine the keeping qualities? Any suggestions please?
    .

  5. #93
    zazen999 is offline Funky Cold Ribena
    Join Date
    Jun 2007
    Location
    Coventry
    Posts
    20,557

    Default

    My SIL demolished a plate of these this weekend; I think I know what she's getting for Christmas this year.


  6. #94
    binley100's Avatar
    binley100 is offline Gardening Guru
    Join Date
    Jun 2009
    Location
    under a rain cloud
    Posts
    10,758
    Blog Entries
    6

    Default

    Quote Originally Posted by bazzaboy View Post
    Reviving this popular recipe YET AGAIN! And making even more as I really like the sweet/sour quality and still have more courgettes than I can count.... I don't understand Snadger's doubts coz my version is anything but tasteless - quite sharp even - but I do agree with him on one observation he makes: "Unlike piccalili this stuff leaves the vinegar plus other stuff behind when lifted out of jar with fork". I agree, I think it would be better if the base - basically vinegar - was thicker - but I'm not sure of the best way of doing that? If I add some thickening agent is that not going to undermine the keeping qualities? Any suggestions please?
    You'd need to cook it in a similar way to making piccalilli which would alter the taste...
    S*d the housework I have a lottie to dig
    a batch of jam is always an act of creation ..Christine Ferber

    You can't beat a bit of garden porn

  7. #95
    taff's Avatar
    taff is offline Early Fruiter
    Join Date
    Sep 2008
    Location
    Wiltshire
    Posts
    4,611

    Default

    make it with flour as per piccallili, and whisk. Or...Alice/Bramble_killer used colemans ready made mustard instead of powder, no idea of the quantity, but apparently that worked too.
    Last edited by taff; 23-08-2011 at 12:26 PM. Reason: vine name!!

  8. #96
    bazzaboy is offline Tuber
    Join Date
    Aug 2007
    Location
    North Notts
    Posts
    928

    Default

    Many thanks for these notes Binley and Taff, I will try both and report back! Not immediately though coz I now seem to be beset with large quantities of crab-apples.... How much crab-apple jelly does the world need?
    .

Similar Threads

  1. Pickled Beets
    By johninblackpool in forum Making the Most…
    Replies: 7
    Last Post: 09-08-2010, 12:24 PM
  2. Pickled Onions
    By jackie j in forum Making the Most…
    Replies: 15
    Last Post: 07-11-2008, 05:59 PM
  3. Pickled Onions
    By Cloud in forum Making the Most…
    Replies: 22
    Last Post: 04-10-2008, 03:39 PM
  4. Pickled Marrow
    By milly2306 in forum Making the Most…
    Replies: 2
    Last Post: 14-08-2008, 09:48 AM
  5. Pickled Beetroot....
    By Nicky in forum Season to Taste
    Replies: 8
    Last Post: 25-01-2007, 03:26 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts