Basic pickling question

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Zak the Rabbit

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Basic pickling question
« 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? :?
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hotterotter

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Basic pickling question
« Reply #1 on: June 21, 2007, 15:49 »
screw the lid on the jar and its done :wink:

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DD.

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Basic pickling question
« Reply #2 on: June 21, 2007, 15:53 »
Open lid & eat. (Atfter due time).
Did it really tell you to do THAT on the packet?

Seeds are SOWN, planting's for plants (and bulbs & tubers)!

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Zak the Rabbit

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Basic pickling question
« Reply #3 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

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WG.

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Basic pickling question
« Reply #4 on: June 21, 2007, 17:13 »
They improve after a month (less sharp than when new)

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DD.

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Basic pickling question
« Reply #5 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:

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WG.

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Basic pickling question
« Reply #6 on: June 21, 2007, 18:16 »
Thursday is my day of meetings ... first at 06:30, last at 16:30

Tired?  Me??

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shirazcat

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Basic pickling question
« Reply #7 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.
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Ice

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Basic pickling question
« Reply #8 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.
Cheese makes everything better.

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WG.

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Basic pickling question
« Reply #9 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.



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