Not To Be Opened Until Christmas

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Monts
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Not To Be Opened Until Christmas

Post by Monts » Sun Oct 07 2018 15:19

Before I went out the door this morning these were waiting for some attention.
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I got home and the first batch is now sealed up.
_20181007_150848.JPG
Lovely with cold meat, cheese or in a salad. Added chilli for some heat. Next up pickled pineapple with lots of chilli. I know we had this discussion early this year about pickles etc. Can't beat it.
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Re: Not To Be Opened Until Christmas

Post by Andytheammer » Sun Oct 07 2018 17:01

:thumbs:

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Re: Not To Be Opened Until Christmas

Post by phil.c » Sun Oct 07 2018 17:08

I will be starting my pickled onions off soon. :thumbs:
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Re: Not To Be Opened Until Christmas

Post by Mike J » Tue Oct 09 2018 10:06

Hi Monts
Post your recipe for pickled pineapple please.

I use shallots instead of onions, also the sweet red variety that are sold in nets (when I can find 'em small enough).

Loveerly!!
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Re: Not To Be Opened Until Christmas

Post by Monts » Tue Oct 09 2018 13:48

Mike,

We or should I say my wife has not done the pineapple one yet. Someone I work with mentioned it the other week, we have not tried that before. But plenty of 'pickled pineapple' recipes pop up via Google. Not sure I'll like it? As I prefer sour over sweet.

Like Phil I do the Onions, my misses ends up in bits doing those.
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Re: Not To Be Opened Until Christmas

Post by phil.c » Tue Oct 09 2018 16:04

Monts wrote:




Like Phil I do the Onions, my misses ends up in bits doing those.
Monts, I used to be in bits as well.

Peeling 8kgs of onions is too much for anybody.

So last year I tried the trick of pouring boiling water over them. Leave for 20 seconds.

Drain, then cover in cold water.

It worked a treat, the skins fall off. :thumbs:
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Re: Not To Be Opened Until Christmas

Post by Kev Berry » Tue Oct 09 2018 16:26

Monts wrote:
Mike,

We or should I say my wife has not done the pineapple one yet. Someone I work with mentioned it the other week, we have not tried that before. But plenty of 'pickled pineapple' recipes pop up via Google. Not sure I'll like it? As I prefer sour over sweet.

Like Phil I do the Onions, my misses ends up in bits doing those.
one of my ex's mother used to do "pickled" pineapple, she was Polish.

Gave me 2 cubes of pineapple one Christmas a slice of bread and a beer, thinking they were just pineapple chunks I necked them---and blew flames out my mouth :laughs:
as I lay choking on the floor she said--you not supposed to eat them like that
Not pickled in vinegar more like 100% alcohol :laughs:

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Re: Not To Be Opened Until Christmas

Post by Monts » Wed Oct 10 2018 06:12

Phil,

It looks like she is getting an early Christmas present a new kettle. :grin:

Kev,

An old saying "What sweets a goats mouth, will burn its a**e" :thumbs:
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Re: Not To Be Opened Until Christmas

Post by Mike J » Wed Oct 10 2018 08:37

Last night I had some of last years pickled shallots, they were as crunchy as the day they went in.
I skinned those shallots with boiling water even though I was a little sciptical how long they would keep, years it seems.
The cider vinegar included a mix from my spice cupboard and now I cant remember what it was (dooh!)
Ate them with a thick slice off a Tom Kerridge brined pork belly recipe, wow what a way to finish a day!! :thumbs:

My good lady had hers with Hosin Sauce and Raspberry Conserve.....sweet tooth or what :shrug:

:cheers:
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Re: Not To Be Opened Until Christmas

Post by Rosemary » Wed Oct 10 2018 11:08

We lived in Coventry throughout war and were allocated a house with a large garden on the outskirts of the city. At the bottom of the garden was a large patch of walking or tree onions. They put up a shoot of about two feet and clustered around the top grew clusters of pickling onions. I have not seen any since then.We children tended the garden and grew runner beans that we salted for the winter. Mother was a nurse and brought home large jars for salting the beans.In the nearby fields we picked rose hips to make hip jelly. Close by was a derelict pub that had been bombed, the garden was full of soft fruit that went for making jam.Even dandy lion leaves were used as a cabbage substitute as because of club root we couldn't grow brassicas. We very sadly had to leave that house because of bomb damage.
Just old and knackered.

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Re: Not To Be Opened Until Christmas

Post by Monts » Thu Oct 10 2019 20:39

This years batch were knocked up by the wife while I was fishing last Saturday. I'm not allowed to touch them until Christmas Eve.
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Next up the pickled onions and pickled chilli. Blimey pickleing time seems to come around quicker and quicker each year.
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Re: Not To Be Opened Until Christmas

Post by Andytheammer » Thu Oct 10 2019 22:31

Could you give us the instructions for the Okra Jason, will give it a go this year :thumbs:

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Re: Not To Be Opened Until Christmas

Post by Monts » Fri Oct 11 2019 06:09

Andytheammer wrote:
Could you give us the instructions for the Okra Jason, will give it a go this year :thumbs:
That's a closer guarded secret than the "Recipe" from Waltons Mountain. :wink: I'll talk with the wife tonight and I'll let you know.
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Re: Not To Be Opened Until Christmas

Post by Duncan Holmes » Fri Oct 11 2019 07:44

Anyone liking pickles or in to their cheese, should try picking some grapes.

Green seedless, simmer for 60 seconds and bottle in a liquor made from.

0.5 tsp allspice
0.5 tsp cloves
Cinnamon bark
1 tbsp mustard seeds
1pt White wine vinegar
1lb sugar
1pt water
2 oz salt
1oz turmeric
3 chillies.

I normally use any left over liquor to pickle a few carrot slices, but after reading this thread I shall try pineapple for this Christmas.
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Re: Not To Be Opened Until Christmas

Post by Chris Hammond » Fri Oct 11 2019 10:11

I could peel onions from now till doomsday and not have even slightly watery eyes. No idea why as they used to affect me as a kid.

My favourites are pickled eggs but I've no idea how they would taste after the reccommended six week pickling period as I cant have a jar at home without tucking in.

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Re: Not To Be Opened Until Christmas

Post by Chris Hammond » Fri Oct 11 2019 10:15

Also I make chutneys with canderel instead of sugar. Tastes every bit as good to me and obviously almost zero calories. I dont think it would store mind you but it 's an old wives tale that suggests you have to spend hours simmering and store them for months before eating. I'll make mango chutney to accompany a ruby in less time than it takes to boil potatoes.

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Re: Not To Be Opened Until Christmas

Post by John Milford » Fri Oct 11 2019 11:41

Middle of October - must be nearly time to put the sprouts on? :laughs: :santa:
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Re: Not To Be Opened Until Christmas

Post by Monts » Fri Oct 11 2019 18:42

Andy,

This is the one.

https://www.allrecipes.com/recipe/35965 ... kled-okra/

She also adds slices of lemon, a bay leaf, pickling spices. And scotch bonnet for extra heat.
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Re: Not To Be Opened Until Christmas

Post by Andytheammer » Fri Oct 11 2019 19:06

Monts wrote:
Andy,

This is the one.

https://www.allrecipes.com/recipe/35965 ... kled-okra/

She also adds slices of lemon, a bay leaf, pickling spices. And scotch bonnet for extra heat.
:cheers:

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Re: Not To Be Opened Until Christmas

Post by Andytheammer » Sun Oct 27 2019 11:42

Monts wrote:
Andy,

This is the one.

https://www.allrecipes.com/recipe/35965 ... kled-okra/

She also adds slices of lemon, a bay leaf, pickling spices. And scotch bonnet for extra heat.
Done :thumbs:
0CE03D71-E40A-49E1-9B09-C0915D2E96FF.jpeg
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Re: Not To Be Opened Until Christmas

Post by Monts » Sun Oct 27 2019 16:01

Andytheammer wrote:
Monts wrote:
Andy,

This is the one.

https://www.allrecipes.com/recipe/35965 ... kled-okra/

She also adds slices of lemon, a bay leaf, pickling spices. And scotch bonnet for extra heat.
Done :thumbs:
0CE03D71-E40A-49E1-9B09-C0915D2E96FF.jpeg

Goes well with a slab of cold eating game pie and some gunpowder mustard. :thumbs:
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Re: Not To Be Opened Until Christmas

Post by Fentiger01 » Sun Oct 27 2019 20:56

Chris Hammond wrote:
My favourites are pickled eggs but I've no idea how they would taste after the reccommended six week pickling period as I cant have a jar at home without tucking in.
Lol I remember a mammoth session on the sauce nearly 20 years ago against another 'team' when the mouthiest bloke from each team decided they'd race the pickled eggs down (after 6hrs or so of hard core swilling). They both did well to start with and scoffed at least 12 - 15 eggs as the barman quietly smirked to himself but then they both started to turn a little green around the gills.

The barman somewhat smugly commented that the pickled eggs had been on the bar in the same jar since about 1953. :laughs: :laughs: :laughs:
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Re: Not To Be Opened Until Christmas

Post by Chris Hammond » Sun Oct 27 2019 20:59

Fentiger01 wrote:
Chris Hammond wrote:
My favourites are pickled eggs but I've no idea how they would taste after the reccommended six week pickling period as I cant have a jar at home without tucking in.
Lol I remember a mammoth session on the sauce nearly 20 years ago against another 'team' when the mouthiest bloke from each team decided they'd race the pickled eggs down (after 6hrs or so of hard core swilling). They both did well to start with and scoffed at least 12 - 15 eggs as the barman quietly smirked to himself but then they both started to turn a little green around the gills.

The barman somewhat smugly commented that the pickled eggs had been on the bar in the same jar since about 1953. :laughs: :laughs: :laughs:
The darker they look the better they taste Dave. :laughs:

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Re: Not To Be Opened Until Christmas

Post by andrew_nagel » Fri Nov 01 2019 11:11

Pickled eggs with schnapps - a southern Danish tradition. Very nice!

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Re: Not To Be Opened Until Christmas

Post by Andytheammer » Mon Dec 30 2019 18:42

Monts wrote:
Andytheammer wrote:
Monts wrote:
Andy,

This is the one.

https://www.allrecipes.com/recipe/35965 ... kled-okra/

She also adds slices of lemon, a bay leaf, pickling spices. And scotch bonnet for extra heat.
Done :thumbs:
0CE03D71-E40A-49E1-9B09-C0915D2E96FF.jpeg

Goes well with a slab of cold eating game pie and some gunpowder mustard. :thumbs:
Okra was a real success Jason :cheers:

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Re: Not To Be Opened Until Christmas

Post by Monts » Mon Dec 30 2019 18:55

Andytheammer wrote:
Monts wrote:
Andytheammer wrote:
Monts wrote:
Andy,

This is the one.

https://www.allrecipes.com/recipe/35965 ... kled-okra/

She also adds slices of lemon, a bay leaf, pickling spices. And scotch bonnet for extra heat.
Done :thumbs:
0CE03D71-E40A-49E1-9B09-C0915D2E96FF.jpeg

Goes well with a slab of cold eating game pie and some gunpowder mustard. :thumbs:
Okra was a real success Jason :cheers:


Good,

We opened ours Christmas Night, after dinner. Had a bit of splashback in the morning mind you, all that chilli on top of various wine, ale, shorts etc. One of those it hurt to wipe ones 'Arris. :thumbs:
If you wanna go fishing go fishing.- John Gierach

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