Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Zak the Rabbit on June 21, 2007, 12:05

Title: Basic pickling question
Post by: Zak the Rabbit on June 21, 2007, 12:05

really basic, i have plenty of beetroot. So far ive boiled some, peeled, sliced and dumped in a load of white vinegar

so, er, is that it or do i need to do owt else? :?

Title: Basic pickling question
Post by: hotterotter on June 21, 2007, 15:49

screw the lid on the jar and its done :wink:

Title: Basic pickling question
Post by: DD. on June 21, 2007, 15:53

Open lid & eat. (Atfter due time).

Title: Basic pickling question
Post by: Zak the Rabbit on June 21, 2007, 15:59

cheers, it just seemed too simple :lol:

at moment theyre just in a bowl under vinegar, ive no jar free, and theyre likely to be eaten with me tea anyway :D

Title: Basic pickling question
Post by: WG. on June 21, 2007, 17:13

They improve after a month (less sharp than when new)

Title: Basic pickling question
Post by: DD. on June 21, 2007, 17:51

Quote from: "whisky_golf"

They improve after a month (less sharp than when new)

Thought you'd left us. Nearly 19 hours since last post. :lol:  :lol:

Title: Basic pickling question
Post by: WG. on June 21, 2007, 18:16

Thursday is my day of meetings ... first at 06:30, last at 16:30

Tired?  Me??

Title: Basic pickling question
Post by: shirazcat on June 24, 2007, 09:30

Hi all,
            for a change, & just as easy; after cooking beetroot, dice it & fill up a jam jar with it. Dissolve 3 cubes of raspberry jelly in 2 fl oz of white vinegar & 2 fl oz water. Pour this over beetroot, cool & then fridge until set. This is great with pork pies, cold meats etc.

                                                      Adrian.

Title: Basic pickling question
Post by: Ice on June 24, 2007, 10:44

Quote from: "shirazcat"

Hi all,
            for a change, & just as easy; after cooking beetroot, dice it & fill up a jam jar with it. Dissolve 3 cubes of raspberry jelly in 2 fl oz of white vinegar & 2 fl oz water. Pour this over beetroot, cool & then fridge until set. This is great with pork pies, cold meats etc.

                                                     

That's a great idea Shirazcat.  Can you taste the raspberry and does the vinegar cut the sweetness of the jelly?  Could put into individual moulds for effect.

Title: Basic pickling question
Post by: WG. on June 24, 2007, 10:49

Thanks shirazcat.  Nice and easy too - I used blackcurrant jelly cubes in mine last year.  Of course, homemade redcurrant jelly would be REALLY nice.