[Scribbler]

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.

[mumofstig]

They're sold in a packet labelled pickling spice

[johnfh]

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.

[Scribbler]

Recommend Val's quick Spiced Vinegar recipe. Excellent stuff and easy too.

[Scribbler]

I like pickling vinegar spicy, so you may want to add a little sugar to each jar, as Val suggests.

[Scribbler]

How finely chopped should the marrow be BTW? Operation postponed until today.

[kevinp]

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

[Scribbler]

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!

[Scribbler]

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...