Posted by marjolijn vos on October 1, 2009 at 3:47am
I love the sweet vegie pickle I've made twice now, but it gets
lumps from the paste I put in. The recipe says to make a paste
of flour, spices and white vinegar. This is added to the pot of
vegetables that has already been brought to the boil and cooked
gently for 15 minutes. The amount of plain white flour is 1/4 cup.
I still want to use the same spices etc. but maybe I could make
a change with the flour/maybe I could put the paste in right at the
start??? Grateful to hear suggestions and advice. Thanks!
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Thank you! I'm making the picallili tomorrow using all the advice I've been given... Looking
forward to it!
Kali said:
some recipes suggest adding some of the hot mixture a little at a time to the moistened thickening flour and stirring, until you have made a thin slurry that will stir into the main mixture without clumping
Hi.. I'd leave adding the paste till the end - for two reasons.. one is that the veges can become tougher as the mix is cooked (I don't know why this happens) and the other is that if the mix is thicker from the beginning, it's more likely to stick to the bottom of the pan. I find when adding the flour/cornflour mix that it's easiest to blend it in using a whisk - pour a little of the thickening mix into one place (not around the whole pan) in the hot pickle, whisking as you pour, add a little more, again into one place, whisking as you pour again.. this avoids having any lumps form. Stir it through the whole mix so it's evenly through the pickle. Hope this helps..
Thanks for your advice. I'll get the whisk out tomorrow and give that a shot. Look forward to not picking lumps out!
Hi, maybe try a little cornflour mixed with water and then mix with the vinegar and spices - that's what I usually do with sauces if using a little cornflour to thicken them and it has always worked for me. Hope that helps! M
Thanks! I'll try cornflour instead of plain flour. It's all go in the kitchen tomorrow....
some recipes suggest adding some of the hot mixture a little at a time to the moistened thickening flour and stirring, until you have made a thin slurry that will stir into the main mixture without clumping
Hi.. I'd leave adding the paste till the end - for two reasons.. one is that the veges can become tougher as the mix is cooked (I don't know why this happens) and the other is that if the mix is thicker from the beginning, it's more likely to stick to the bottom of the pan. I find when adding the flour/cornflour mix that it's easiest to blend it in using a whisk - pour a little of the thickening mix into one place (not around the whole pan) in the hot pickle, whisking as you pour, add a little more, again into one place, whisking as you pour again.. this avoids having any lumps form. Stir it through the whole mix so it's evenly through the pickle. Hope this helps..
Hi, maybe try a little cornflour mixed with water and then mix with the vinegar and spices - that's what I usually do with sauces if using a little cornflour to thicken them and it has always worked for me. Hope that helps! M
Replies
forward to it!
Kali said: