Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Scribbler on September 14, 2010, 18:13
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Going to do Val's marrow chutney tomorrow, but the recipe just says pickling spice. Do I buy some spices already mixed, or shall I just use the same mixture of spices that go into spiced vinegar for pickled shallots?
Cheers,
S.
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They're sold in a packet labelled pickling spice :)
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So what is best?
Used both Sarsons Malt and Pickling vinegar with beetroot and eggs (not together) recently and not sure about which tastes better. Diluted both by about a third as they tasted too strong and added a couple of tablespoons of sugar. Used all unheated but only kept for a couple of weeks so may not stand the test of time. Total novice at this so any advice welcome.
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Recommend Val's quick Spiced Vinegar recipe. Excellent stuff and easy too.
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I like pickling vinegar spicy, so you may want to add a little sugar to each jar, as Val suggests.
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How finely chopped should the marrow be BTW? Operation postponed until today.
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I am making this tonight as I have a marrow hanging around, I cut up the marrow last night into 1/2 inch squares then sprinkled it with salt. good luck with yours :)
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I'll do the chopping tonight and leave overnight. Then do rest of the stuff tomorrow.
Courgettes have a habit of creeping up on you!
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Oh bum.
Going to need some luck. Forgot to put the spices in a bag, shallots made me cry and it's stinking the house out. And it's not looking done yet...
:(