Group photo
Author:
ANTHEAMS's Photo ANTHEAMS Posts: 602
2/22/11 11:38 A

My SparkPage
Send Private Message
Reply
Sounds much the same. We use them as chutney - as they have totally disintegrated by the time we get to eat them into a lemony, salty, brownish stuff. I can see that they would go well with a hot mutton Moroccan stew and couscous.

 Pounds lost: 10.0 
0
20
40
60
80
BILBY4's Photo BILBY4 SparkPoints: (53,835)
Fitness Minutes: (216,064)
Posts: 2,196
2/22/11 11:23 A

My SparkPage
Send Private Message
Reply
There are also the Moroccan-style preserved lemons. I made these once. Was pretty easy. Problem was I couldn't find much to do with them.
Method:
www.bellaonline.com/articles/
art61337.
asp


 current weight: 224.0 
224
204.75
185.5
166.25
147
ANTHEAMS's Photo ANTHEAMS Posts: 602
2/22/11 11:04 A

My SparkPage
Send Private Message
Reply
I am sad my Swedish aunt has now gone home as she is full of good ideas. She brought a jar of lemon pickle made in 2001 which was delicious. It's strong so you only need a small amount. An old Indian recipe my uncle used to make apparently. You just put slices of lemon with their skins on layered with salt into the jar, seal and leave it for years. I would use the unwaxed ones if possible. She says you can also use limes. I suppose it is rather like lemon sauerkraut in a way but is delicious with curries and chicken pish-pash.

 Pounds lost: 10.0 
0
20
40
60
80
ANTHEAMS's Photo ANTHEAMS Posts: 602
2/7/11 4:44 P

My SparkPage
Send Private Message
Reply
Paul the great thing about commercial jars and bottles is quite often they are pretty shapes and make good presents when full of chutney - as you know having had so many such presents from your friends! These days, especially when I visit friends in London, I take chutney, marmalade, basil oil or something else home made. People seem to like it rather than the boring bunch of tired tulips or box of chocs. If the manufacturer is selfish enough to put unremovable writing on the lid, e.g. Maille french mustard whose bottles are a lovely shape, I stick on a little circle of material with glue.

 Pounds lost: 10.0 
0
20
40
60
80
PAULDODO's Photo PAULDODO Posts: 1,003
2/7/11 1:13 P

My SparkPage
Send Private Message
Reply
OK, no more excuses, Paul!!

I ate the last of my pickled onions/shallots quite a while ago and have had to buy in! At present I'm receiving small gifts of chutneys and jams from a friend I do some odd jobs for, but I'm most definitely going to make my own, now- thanks for the recipe/inspiration, Anthea!

I've started to save all the jars and bottles I would normally recycle for this task, but I'll have to get creative when it comes to storage of the full jars- I only live in a smallish apartment with limited kitchen cupboard space- maybe some of my underused bedroom cupboards could be pressed into service?

p
x

What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
2/6/11 8:47 P

My SparkPage
Reply
It's a shame the weekend's coming to a close but I do have to say it's been a nice one, especially no snow.

It's funny that I should notice this thread today because I just put up pictures of my fermented pickles, my pickled red cabbage and my pickled jalapeno's with the accompanying recipes in my photo gallery if anyone cares to make their own. I love pickling vegetables that I've grown. I've been pickling beets for more than 5 years now. This year I finally harvested the horseradish that I planted 3 years ago and I pickled that ... it is just yummy.

Have a good night
Linda

Starting Date
01-18-2011 - 219.9
01-18-2012 - 222.4
01-18-2013 - 206.2


 current weight: 194.8 
222
199
176
153
130
ANTHEAMS's Photo ANTHEAMS Posts: 602
2/6/11 6:50 P

My SparkPage
Send Private Message
Reply
Chutneys; now there you are talking. I have a larder full of various chutneys and they are the easiest thing in the world. It is usually something I do at the beginning of harvest time - i.e. round about April-May here, as I want to empty the freezer of last year's fruit to make space for the new. However remember not to use a copper or brass pan because of the vinegar.

Basic proportions in pounds (lbs) are
Fruit (NB not counting the sultanas/raisins) 4
Sugar 2
vinegar (malt vinegar strenth and can be pickling, white or brown) 1.5 to 2
Sultanas/raisins 2
Onions 1
salt 1/6
mustard seed 1/4
green ginger 1/4
garlic 1/8 to 1/4

and as many other flavourings as you want; chilli, cinnamon, cloves, nutmeg, coriander,cardoman, turmeric, orange or lemon rind and/or juice, walnuts or other nuts - just whatever you think will go with the fruit.

I say fruit but I have made carrot, green (snap) bean, green tomatoe etc. I haven't tried cabbage as never grown that but a friend gave me some delilcious beetroot chutney...

Damson, Apple, Rhubarb, Apricot,greengage - all are good either alone or mixed and I often use elderberries which I have frozen thinking I would make wine and then forgetting to do it.

Hard fruit can be cooked with the flavourings and some of the vinegar until soft and then the rest of the vinegar in which the sugar has been dissolved is added but normally I chuck the whole lot in and cook on gentle heat until the sugar has dissolved and then simmer until it is thick and the right colour. It needs long slow cooking with the occasional stir and I do it in a low oven as I am lucky enough to have a range cooker. you could use a crock-pot (slow cooker) or even a pressure cooker if you are in a hurry.

If anyone is interested there is a Constance Spry Apple Chutney recipe I have often used which is simple and pretty fail safe

Edit; forgot to say when done, cool and then pot up into jars - I use old jam jars, coffe jars, peanut butter jars, and the best are the ones with plastic rather than metal lids. If the lids are metal and you want to keep the chutney - and most are best two or three years down the line - it is worth putting some cling film between the lid and the chutney. You can use bottling jars of course. Remember that the ones to keep longest should be more liquid when potted up as they will dry out after a year or two.
Anthea

Edited by: ANTHEAMS at: 2/6/2011 (18:58)
 Pounds lost: 10.0 
0
20
40
60
80
BILBY4's Photo BILBY4 SparkPoints: (53,835)
Fitness Minutes: (216,064)
Posts: 2,196
2/6/11 12:38 A

My SparkPage
Send Private Message
Reply
There are a lot of variables. I don't give a fig about the texture if the taste is right so soft is fine.

My favourite prep is what I call the Maltese method because I read about it on a Maltese site (years ago, may not even still exist) and I gained the impression that it is a somewhat traditional method used on Malta. Lovely place, y'all should go there, mamma mia Gigantija is such a wonderful thing. But I digress, back to picklin':
- peel onions
- add vinegar
- add preferred spices and stir
- bottle in a clear glass jar. leave some space at the top but seal firmly. no need to water bath process
- put jars in a warm place with direct sun for at least part of the day. leave 2 months! good eating after a month, legendary after 2.

I live in the tropics so I have the kind of climate that makes this work. My onions are great.



 current weight: 224.0 
224
204.75
185.5
166.25
147
CD6626105 Posts: 569
2/5/11 6:32 P

Send Private Message
Reply
Yes I used pickling vinegar, I couldnt wait to try them, and after about 3 weeks they were crunchy, but when opened after 2 months tops they's gone soft, usually they last ages befor softening, I think it must be the cupboard as its next to the cooker, thinking about it we usually store them under the stairs where its cooler.

PAULDODO's Photo PAULDODO Posts: 1,003
2/5/11 12:50 P

My SparkPage
Send Private Message
Reply
Did you use pickling vinegar? I'm no way an expert in this, but I was told it is important, together with using the best veg you can get, obviously! I think you can expect a certain amount of softness after a while, too- my mum keeps her produce in a very cool place under the stairs and I don't remember hers losing too much crunch.

Do we have other picklers on the team?

p

What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
CD6626105 Posts: 569
2/5/11 3:55 A

Send Private Message
Reply
My pickled onions have been really disappointing this year, they have gone soft in the middle,I made loads as well, the onions seemed good quality when I was preparing them, We gave a jar to a friend, as soon as i prepared them and he said they were lovely, not sure if he's just being polite though.
Any suggestions on what went wrong, my idea is that the cupboard they were stored in was too warm.
Thanks Janet

WORKTHEGOAL's Photo WORKTHEGOAL Posts: 13,168
8/24/10 11:28 A

My SparkPage
Send Private Message
Reply
ps... one thing I did do before was pickled eggs - they were delicious!

No quitting, No Excuses.
Just RESULTS




 current weight: 176.0 
179
167.25
155.5
143.75
132
WORKTHEGOAL's Photo WORKTHEGOAL Posts: 13,168
8/24/10 11:26 A

My SparkPage
Send Private Message
Reply
I buy the pickled garlic cloves by the small tub every week! Great stuff. Don't know if I could do it myself though - they put other things in it for the lovely flavour they get - will think about it.

Did pickle my own onions a few years ago, will have another go this year.

Sloe and Damsen gin again this year.

Never done chutney - wouldn't mind giving it a go...

Learning as I go along, but really want to produce my own Country Kitchen full of homemade foods in the larder!

No quitting, No Excuses.
Just RESULTS




 current weight: 176.0 
179
167.25
155.5
143.75
132
BILBY4's Photo BILBY4 SparkPoints: (53,835)
Fitness Minutes: (216,064)
Posts: 2,196
8/24/10 12:31 A

My SparkPage
Send Private Message
Reply
==DELETED MULTIPLE POST==

Edited by: BILBY4 at: 8/24/2010 (00:50)
 current weight: 224.0 
224
204.75
185.5
166.25
147
BILBY4's Photo BILBY4 SparkPoints: (53,835)
Fitness Minutes: (216,064)
Posts: 2,196
8/24/10 12:29 A

My SparkPage
Send Private Message
Reply
Not much produce around at this time of year but recently I've tried pickling garlic - hoping it ends up like the Italian stuff I like so much - and concocting an Indian-style pickle of green mangoes and carrots. I also had a lot of frozen lime peel which I used to make marmalade but other suggestions would be welcome as I go through quite a few limes.

 current weight: 224.0 
224
204.75
185.5
166.25
147
PAULDODO's Photo PAULDODO Posts: 1,003
8/23/10 12:57 P

My SparkPage
Send Private Message
Reply
OK, update: I pickled onions- and shallots! I now have a shelf full of jars of varying sizes- once again it was a lame excuse to visit the local IKEA!

Now for the chutney.....

P
X

What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
PAULDODO's Photo PAULDODO Posts: 1,003
8/6/10 7:01 A

My SparkPage
Send Private Message
Reply
Hmmmm, chutney- now there's an idea- I always buy it, but I really should be making it! I have a great recipe somewhere I should find.... and jars- I need jars!

My dad grows beetroot and they've always got the pickled variety in the cupboard. They used to pickle red cabbage, too, come to think of it.

Paul

What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
CD6626105 Posts: 569
8/6/10 3:37 A

Send Private Message
Reply
Pickled onions - have to buy from farmers market
Pickled beetroute - dad's garden
Pickeled red cabbage - dad's garden
I also did a chutney last year, so I might try that again.
Janet

PAULDODO's Photo PAULDODO Posts: 1,003
8/5/10 11:54 A

My SparkPage
Send Private Message
Reply
It's coming to that time of year when a fermenting mind turns to pickling! I'm looking to pickle onions- well, shallotts- from my parent's garden.

What else are we pickling this year?

Here's a video on 'The Pickle Guys' of NYC!
www.youtube.com/watch?v=iAMtyQlnlf0&
pl
aynext=1&videos=fLF6TjdQgmI&feature=sub


No sour looks, please!

p
x

Edited by: PAULDODO at: 8/5/2010 (11:55)
What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
Page: 1 of (1)  

Report Innappropriate Post

Other Kombucha Kurious & Fond of Fermenting! General Team Discussion Forum Posts

Topics:
Last Post:

Related Topics: Natural Methods for Deterring Garden Pests  

Thread URL: https://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x35223x35859639

Review our Community Guidelines