Mooli preserves

**Snadger** · 03-12-2015, 08:08 PM

Just found what appears to be a good site for making jam labels!

JAM LABELIZER - Design your own jam labels

It may have been mentioned on here before, I don't know?

**veggiechicken** · 03-12-2015, 08:20 PM

That's brilliant, Snadger. Thank you!!
Here's one I prepared earlier. No Dog's were harmed in the preparation of this label.

Attached Files

JamLabel.jpg (0, 108 views)

**Snadger** · 04-12-2015, 09:12 PM

Originally posted by veggiechicken View Post

That's brilliant, Snadger. Thank you!!
Here's one I prepared earlier. No Dog's were harmed in the preparation of this label.

[ATTACH=CONFIG]60822[/ATTACH]

There's also a link on the site for bottle labels also!

**Snadger** · 04-12-2015, 09:14 PM

Well, whats happened to all you mooli pickle eaters!

**Alison** · 04-12-2015, 09:49 PM

Not sure what to do with moolis at all so have been watching and waiting for future reference

**Scarlet** · 04-12-2015, 10:00 PM

^^^im the same as Alison. None of my recipe books feature mooli. I've seen a sliced pickled mooli recipe, I'll have a look for it. How about trying it in a Autumn chutney recipe with a mix of other veg?

**Bigmallly** · 04-12-2015, 10:20 PM

Wonder if this would work Snadge:

How to ferment autumn vegetables - Telegraph

**Yasai** · 04-12-2015, 10:28 PM

I ate lots of pickled mooli in Japan; they call it Takuan. I've never made it myself but it's definitely yummy. There are recipes online. Whatever you decide to do, let us know how itgoes....

**Snadger** · 05-12-2015, 05:56 AM

Originally posted by Yasai View Post

I ate lots of pickled mooli in Japan; they call it Takuan. I've never made it myself but it's definitely yummy. There are recipes online. Whatever you decide to do, let us know how itgoes....

Thanks for that Yasai, inspiration to try it at last!

**Snadger** · 05-12-2015, 06:06 AM

Originally posted by Bigmallly View Post

Wonder if this would work Snadge:

How to ferment autumn vegetables - Telegraph

Looks inteersting big fella!

I would have thought the salt taste would be overpowering though?

**Yasai** · 05-12-2015, 12:20 PM

You're welcome. Just out of interest, what size did your mooli get to. Most of mine were dug up -by foxes, I think- at the seedling stage. Only have five left but I pulled one up yesterday and, disappointingly, it's about the size of a carrot. Don't like the taste either. When I used to buy fresh mooli in Japan sometimes it would have a really mild taste with a lovely sweet backdrop to it and other times it would taste like the stuff I've grown...just peppery and overly radishy. I think April Cross may be the variety for me to try next time.

**Snadger** · 05-12-2015, 03:52 PM

Originally posted by Yasai View Post

You're welcome. Just out of interest, what size did your mooli get to. Most of mine were dug up -by foxes, I think- at the seedling stage. Only have five left but I pulled one up yesterday and, disappointingly, it's about the size of a carrot. Don't like the taste either. When I used to buy fresh mooli in Japan sometimes it would have a really mild taste with a lovely sweet backdrop to it and other times it would taste like the stuff I've grown...just peppery and overly radishy. I think April Cross may be the variety for me to try next time.

I grew two lots planted on the same day (can't remember which day but I checked my sowing dates for the year before when I had an excellent crop)

This years crop is excellent using the same type as last year but the other variety all went to seed when it was about the size of a carrot. (you live and learn)
The ones i have now are about 200mm long and 100mm diameter. They are sweet with very little hint of pepperyness.
I used to grow snowball turnip which tastes exactly the same, but you get more 'bang for your bucks' with Mooli!

**mothhawk** · 05-12-2015, 07:52 PM

I make a carrot and celeriac pickle which is delicious. I'm making some this weekend ready for Christmas. I think it would adapt very well to mooli if the mooli is mild.

2lb celeriac (or your mooli), peeled and coarsely grated
5 large carrots, coarsely grated
2 sweet onions sliced into thin rings (I cut them in half too, so they are semi circles, not rings)
2 and a half tablespoons salt
2 tablespoons dill seeds (optional)
finely grated rind and juice of one orange
500ml white wine vinegar or cider vinegar
150ml cold water
1 tablespoon sugar

Mix the 3 veg together in a large non metal bowl, and sprinkle with the salt.
Mix well and leave to stand for at least 2 hours.
Rinse the veg thoroughly under cold running water to remove the salt, then drain well.
Stir in the orange rind and dill if using, then pack loosely into sterilised jars.
Put the orange juice, water, vinegar, and sugar into a non corrosive pan and bring to the boil.
Simmer for 2-3 minutes, then skim well.
Pour into the jars to cover the vegetables - use a skewer to jiggle out any air pockets, then seal.
Ready to eat after one week.

**Snadger** · 05-12-2015, 08:38 PM

Originally posted by mothhawk View Post

I make a carrot and celeriac pickle which is delicious. I'm making some this weekend ready for Christmas. I think it would adapt very well to mooli if the mooli is mild.

2lb celeriac (or your mooli), peeled and coarsely grated
5 large carrots, coarsely grated
2 sweet onions sliced into thin rings (I cut them in half too, so they are semi circles, not rings)
2 and a half tablespoons salt
2 tablespoons dill seeds (optional)
finely grated rind and juice of one orange
500ml white wine vinegar or cider vinegar
150ml cold water
1 tablespoon sugar

Mix the 3 veg together in a large non metal bowl, and sprinkle with the salt.
Mix well and leave to stand for at least 2 hours.
Rinse the veg thoroughly under cold running water to remove the salt, then drain well.
Stir in the orange rind and dill if using, then pack loosely into sterilised jars.
Put the orange juice, water, vinegar, and sugar into a non corrosive pan and bring to the boil.
Simmer for 2-3 minutes, then skim well.
Pour into the jars to cover the vegetables - use a skewer to jiggle out any air pockets, then seal.
Ready to eat after one week.

Sounds good mothhawk.

I might give it a try.

I just wondered,

what is the significance of the water and will it not dilute the vinegar making it less likely to store for long?

Or is it added because the vinegar alone would make it too tart?

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