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Post by Deleted on Sept 29, 2014 22:26:22 GMT
Not really, but thank you.
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Post by Deleted on Sept 29, 2014 22:41:32 GMT
Okay, I'll ask: what are the exact contents?
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Post by Deleted on Sept 29, 2014 23:48:59 GMT
I took a bunch of cucumbers that I grew, half skinned them and chopped them up. Chopped an onion and a sweet red pepper. Soaked it all in a brine for a few hours. Cooked dry mustard, turmeric, ginger, celery seed, brown and white sugar and flour together with vinegar, until thick. Add the drained vegetables, heat up thouroughly. Put in jars.
They are beyond delicious, if you like that sort of thing. Sort of an unexotic chutney.
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Post by Don Cuevas on Sept 30, 2014 10:36:43 GMT
I took a bunch of cucumbers that I grew, half skinned them and chopped them up. Chopped an onion and a sweet red pepper. Soaked it all in a brine for a few hours. Cooked dry mustard, turmeric, ginger, celery seed, brown and white sugar and flour together with vinegar, until thick. Add the drained vegetables, heat up thouroughly. Put in jars. They are beyond delicious, if you like that sort of thing. Sort of an unexotic chutney. Mustard Pickles! I have a James Beard recipe for them in American Cookery. But I haven't made them in years.
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Post by Deleted on Jul 13, 2015 16:17:21 GMT
The beginning of my cornichon saga. It started with ordering the de Bourbonne cucumber seed last winter. After much manure and water, the plants are beginning to produce. Some salt, vinegar and tarragon and we will have results soon.
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Post by Deleted on Jul 14, 2015 11:31:08 GMT
Those look good. They remind me of my grandparents' garden and how amazing I thought it was when I was little that a yellow flower could suddenly turn into a pickle. Magic!
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Post by Deleted on Aug 17, 2015 14:48:30 GMT
Dill pickles from the cornichons that got too big.
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Post by mickthecactus on Aug 17, 2015 14:52:32 GMT
I love pickles........
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Post by Deleted on Aug 21, 2015 5:02:52 GMT
The pickle jar used to be on the table at every meal when I was little. I think it should could back.
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Post by bixaorellana on Aug 21, 2015 14:21:34 GMT
That is so pretty, Lizzy! *sigh* I want some dill pickles.
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Post by whatagain on Aug 21, 2015 14:23:00 GMT
It is quite often on our table, and we always have some pickles in the fridge. Our eldest eats a lot of them. The first meal I cooked for my wife was some veal with pickels.
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Post by bixaorellana on Aug 21, 2015 14:33:41 GMT
And did that make her pucker up, Pariswat?
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Post by whatagain on Aug 21, 2015 15:22:45 GMT
No, that came later
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Post by tod2 on Aug 24, 2015 14:40:14 GMT
A meal of cold meats, cheeses and crusty bread would not be the same without some pickles. I like little dill pickles and my husband loves pickled baby onions. We rarely have any other vegetable pickle in vinegar but do have green mangoes, carrots and chillies in a sort of curry sauce preservative....made by the Indian ladies on our staff. They make it authentic and it's far too bazing hot for me! Give me big fat juicy green olives instead.
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Post by bixaorellana on Aug 24, 2015 14:56:28 GMT
Any chance they'd give you the recipe, Tod?
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Post by Deleted on Aug 24, 2015 14:57:36 GMT
Sounds like a delicious mango chutney, which I love.
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Post by tod2 on Aug 24, 2015 16:25:56 GMT
I will extract the recipe tooth by tooth....stand by! BTW, I just love Lizzy's photos of those young cornichons still with their 'mother placenta' attached!
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Post by Deleted on Aug 24, 2015 16:45:36 GMT
At Patel's market in Vancouver (long gone, but my first experiment in making my own Indian food) I used to buy a killer mango chutney. It was black, yes black (from raw sugar, I guess), hotly spicy with whole unpeeled garlic cloves in it. It was made in India and I suspect I'll never find it in a market again.
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Post by Deleted on Aug 24, 2015 17:58:25 GMT
I still buy jars of mango chutney, made in the UK I think, but by real Indians.
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Post by bixaorellana on Aug 24, 2015 18:17:55 GMT
I love chutney, but I think there is a type of Indian pickle that is pickle-ish and less dense than chutney. I am curious to see if that's what Tod's staff ladies make.
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Post by Deleted on Aug 24, 2015 20:08:18 GMT
Yes, you're probably right, bixa. Mango pickle, which is quite sour and hot.
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Post by Deleted on Aug 24, 2015 21:19:35 GMT
The commercial product is unfortunately excessively sweet, but sometimes that is necessary to survive the spices.
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Post by bixaorellana on Nov 14, 2018 23:58:56 GMT
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Post by onlyMark on Jan 3, 2019 12:19:42 GMT
Today was making pickles day and I will eat them with dinners. Lunches as well. Onion, beetroot and red cabbage in malt vinegar -
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Post by mickthecactus on Jan 3, 2019 12:28:04 GMT
They look good.
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Post by onlyMark on Jan 3, 2019 13:55:54 GMT
I just hope they taste good as well. In a week or so.
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Post by bixaorellana on Jan 3, 2019 15:03:31 GMT
That's a treasure trove!
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Post by onlyMark on Jan 3, 2019 15:43:38 GMT
Fortunately there is only me in my family who eats them. So they are all for me. If I could only get some good cheese.
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Post by kerouac2 on Jan 3, 2019 16:42:42 GMT
Have you already bought your new wardrobe of plus sized clothing?
Pickled eggs have always intrigued me but I have yet to eat one. I suppose I do something a bit similar when I soak boiled eggs in soy sauce.
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Post by onlyMark on Jan 3, 2019 17:41:53 GMT
Egg plus vinegar doesn't do anything for me, so I avoid them. I'm hoping that due to there being just some spices, vegetables and vinegar the calories will be minimal. I think that would be true.
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