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I didn't rinse them last year and they turned out really salty. Maybe I dind't add enough sugar... just goes to show it's not an exact science! Tril and error and make a note of what works and what doesn't for next year
My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
I have only ever pickled shallots, not cauliflower or beetroot, and always used my mum's method. Peel your shallots and pack into jar. Cover with malt vinegar and seal. No salting, no pickling vinegar, and they come out crisp and brown and lovely. Got some in the cupboard from 2 years ago and they are still great. Mmmm - perhaps I'll just...............!
This from The Best of Mrs Beeton's Jams, Pickles & Preserves: ...Dark vinegars discolour he vegetables or fruit...
As I used Sarsons Pickling Vinegar which was the dark one - I'd say we have the answer
I use the clear vinegar and things still discolour..........
My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
I usually use the clear Sarsons pickling vinegar, but I wait until it's 'Buy one.....get one free' in Tesco's!
I've just finished last years pickled carrot,shallot and Jalapeno's and they were only slightly discoloured but still crunchy and tasty!
This year I intend pickling my purple jalapenos, as much for good looks in the jar as anything........the green and red jallies kept there colour well so hope it's the same for the purple jobbies!
My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
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