Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Teddy the tench on August 04, 2011, 23:12
-
Being very new to the world of making pickles and chutnies, a lot of the recipes detailed will say, for example, 1pt of vinegar. How does one know when to use malt/distilled/ready spiced pickling or distilled spiced pickling vinegar etc?
(that's not even considering the more exotic cider vinegars!!)
Thanks for any advice.
-
I use ordinary malt vinegar for all the dark pickles, and add spices as required.
The clear vinegar (distilled?) for things that I don't want dark coloured, such as red cabbage.
If you don't want to make your own spice mix up then of course you can use the bottles of spiced pickling vinegar.
-
Most recipes will state what you have to use.
But the other comment is a good rule of thumb.
Ready spiced vinegar is fine, but it is nice to experiment with your favorite flavours.
-
Thanks for the advice, having now made chutnies with runner beans, beetroot and toms, looking forward to sampling!
I can also amend my late wife's recipes where necessary - I was a (fairly) willing helper but a very enthusiastic sampler - should have paid more attention to detail!
-
Thanks for the advice, having now made chutnies with runner beans, beetroot and toms, looking forward to sampling!
I can also amend my late wife's recipes where necessary - I was a (fairly) willing helper but a very enthusiastic sampler - should have paid more attention to detail!
Nice to see somebody else making chutney with runner beans; I made a batch of runner bean and courgette chutney at the weekend. I used spiced malt vinegar which I bought in a big plastic container (gallon I think) from the local farm shop. Now we wait! :D
-
I only use cider vinegar for all my recipes as I find malt to acidic for my stomach