Thought I'd start a recipe section for pickling as I have a couple of fantastic recipes passed down from my grandmother. So to start off I'll load one for Bread & Butter Pickles. Georgina
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Hi Georgina..
I've looked for a tried and true Bread and Butter Pickle recipe - thanks for posting yours.. I'll save it to make this coming summer.
For other pickle recipes (and for chutney's, relishes, etc.. ) - I started a thread in the Trademe Recipe Messageboard a couple of years ago.. and many others have added recipes and suggestions too.. if anyone would like to check it out, this is the link:http://www.trademe.co.nz/Community/MessageBoard/Messages.aspx?id=20... - recipes from the Trademe threads are saved on a site named TrademeCooks - and are accessible to anyone.. this is the link to the preserves area, where my recipes and many others are also included: http://trademecooks.net.nz/viewtopic.php?f=26&t=921&sid=afa... .. I hope these are of help.. kind regards.. Julie
hello Georgina, I find it a lot less fiddly to peel the pickling onions if they are left to soak overnight in the brine (use just enough water to cover the onions and weigh them down with a dinner plate).
I also keep a 5 litre bottle of "spiced" vinegar specially for pickles and in chutneys - just add the whole spices to the vinegar and allow to steep until the spices are all infused into the vinegar and decant off from time to time, adding more spices and plain vinegar to the bottle.
If you like spicy heat, whole chilis and/or garlic are good in the vinegar as are cinnamon sticks and star anise.
Ingredients:
2 Bags of pickling onions
1 Cup of salt
3 Pints of vinegar
1 oz Black Peppercorns
1 oz All Spice
4 Bay Leaves
2 Cubes of Ginger (crystallised is OK but I prefer fresh Ginger)
1 Dessertspoonful of Whole Cloves
1 Cup of Sugar
NB: There is about 1 3.4 pints to 1 litre when converting
Peel onions and place into a large bowl or basin.
Sprinkle over with salt as you build the layers of onions
Leave overnight to soak
Combine all the other ingredients in a large pot
Bring to the boil and hold at boiling point for about 1 minute
Leave overnight to cool
Next day
Rinse and drain the pickled onions and apportion into jars
Pour over the vinegar mix
Seal and store for at least 3 weeks before using.
Note: If you really, really have to use the pickled onions before they have rested for 3 weeks, pour the vinegar mixture over whilst it is still boiling hot and leave for a week.
Bread & Butter Pickles:
18 Pickling cucmbers (you can substitute apple/lebanese/telegraph for pickling cucmbers)
6 Medium Sized onions (white/brown or red - I prefer white or brown)
1 Cup of Salt
2 1/2 Cups of Vinegar
1 1/2 Teaspoons of Celery Seed
1 Tablespoon of Mustard Seed
1/2 Teaspoon of ground Cloves
1 1/2 Teaspoons of Ground All Spice
1 Teaspoon of Tumeric
3 Cups of white sugar
Wash cucmbers and slice thinly without peeling
Slice onions thinly
Alternate layers of cumber and onions in a large basin or bowl sprinkling salt between the layers.
Leave for 1/2 hour (no more or you'll end up with a very very salty result)
While the cucumbers and onions are resting mix all other ingredients in a large pot
Bring them to the boil and then simmer for 5 minutes
Wash onions and cucmbers thoroughly to remove salt
Drain well
Add cucumbers & onions to the viengar mix and bring to the boil.
Simmer for 1-2 minutes
Pack into jars and seal
Keep for 3 weeks before using.
Refrigerate after opening.
Note: It pays to use many small jars rather than less small jars as once people have tasted these they tend to walk out the door with a jar for themselves :-)
Bread & Butter Pickles are especially nice enjoyed on a 'door stop sandwich' made with fresh baked french or sour dough bread with ham, camembert and of course fresh tomatoes from your garden.
Replies
I've looked for a tried and true Bread and Butter Pickle recipe - thanks for posting yours.. I'll save it to make this coming summer.
For other pickle recipes (and for chutney's, relishes, etc.. ) - I started a thread in the Trademe Recipe Messageboard a couple of years ago.. and many others have added recipes and suggestions too.. if anyone would like to check it out, this is the link:http://www.trademe.co.nz/Community/MessageBoard/Messages.aspx?id=20... - recipes from the Trademe threads are saved on a site named TrademeCooks - and are accessible to anyone.. this is the link to the preserves area, where my recipes and many others are also included: http://trademecooks.net.nz/viewtopic.php?f=26&t=921&sid=afa... .. I hope these are of help.. kind regards.. Julie
I also keep a 5 litre bottle of "spiced" vinegar specially for pickles and in chutneys - just add the whole spices to the vinegar and allow to steep until the spices are all infused into the vinegar and decant off from time to time, adding more spices and plain vinegar to the bottle.
If you like spicy heat, whole chilis and/or garlic are good in the vinegar as are cinnamon sticks and star anise.
Ingredients:
2 Bags of pickling onions
1 Cup of salt
3 Pints of vinegar
1 oz Black Peppercorns
1 oz All Spice
4 Bay Leaves
2 Cubes of Ginger (crystallised is OK but I prefer fresh Ginger)
1 Dessertspoonful of Whole Cloves
1 Cup of Sugar
NB: There is about 1 3.4 pints to 1 litre when converting
Peel onions and place into a large bowl or basin.
Sprinkle over with salt as you build the layers of onions
Leave overnight to soak
Combine all the other ingredients in a large pot
Bring to the boil and hold at boiling point for about 1 minute
Leave overnight to cool
Next day
Rinse and drain the pickled onions and apportion into jars
Pour over the vinegar mix
Seal and store for at least 3 weeks before using.
Note: If you really, really have to use the pickled onions before they have rested for 3 weeks, pour the vinegar mixture over whilst it is still boiling hot and leave for a week.
Most importantly enjoy!
18 Pickling cucmbers (you can substitute apple/lebanese/telegraph for pickling cucmbers)
6 Medium Sized onions (white/brown or red - I prefer white or brown)
1 Cup of Salt
2 1/2 Cups of Vinegar
1 1/2 Teaspoons of Celery Seed
1 Tablespoon of Mustard Seed
1/2 Teaspoon of ground Cloves
1 1/2 Teaspoons of Ground All Spice
1 Teaspoon of Tumeric
3 Cups of white sugar
Wash cucmbers and slice thinly without peeling
Slice onions thinly
Alternate layers of cumber and onions in a large basin or bowl sprinkling salt between the layers.
Leave for 1/2 hour (no more or you'll end up with a very very salty result)
While the cucumbers and onions are resting mix all other ingredients in a large pot
Bring them to the boil and then simmer for 5 minutes
Wash onions and cucmbers thoroughly to remove salt
Drain well
Add cucumbers & onions to the viengar mix and bring to the boil.
Simmer for 1-2 minutes
Pack into jars and seal
Keep for 3 weeks before using.
Refrigerate after opening.
Note: It pays to use many small jars rather than less small jars as once people have tasted these they tend to walk out the door with a jar for themselves :-)
Bread & Butter Pickles are especially nice enjoyed on a 'door stop sandwich' made with fresh baked french or sour dough bread with ham, camembert and of course fresh tomatoes from your garden.