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Post by lugg on Aug 1, 2023 19:35:26 GMT
Fab all except I would have to pass on the beetroot as for some strange reason I have inherited an allergy to it.
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Post by lugg on Aug 1, 2023 19:42:11 GMT
Cherry season is here and I absolutely love them eaten as they are . But today I saw this recipe by one of my fave chefs and plan to give it a try
Serves 2 For the pickled cherries red wine vinegar 150ml soft brown sugar 75g yellow mustard seeds 1 tsp juniper berries 10 sea salt ½ tsp cherries 250g, halved and stoned
To pickle the cherries, put the red wine vinegar and soft brown sugar in a medium-sized stainless-steel or enamelled pan and bring to the boil. Add the mustard seeds, juniper berries and sea salt. When the sugar has dissolved, add the cherry halves to the hot vinegar and sugar. Transfer the fruit and liquor to a sterilised jar and seal
The cherries can be kept in a jar to accompany cheese – they have a delightful affinity with a milky caerphilly – or maybe dot them through a salad with cucumber and lamb’s lettuce. Their juice is a useful addition to any salad dressing.
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Post by kerouac2 on Aug 1, 2023 19:54:39 GMT
I saved and washed a big pickle jar recently (Russian malossal pickles) and I know I'll be doing something with it.
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Post by onlyMark on Feb 13, 2024 15:08:52 GMT
Have you done anything with it yet? Realised I had more jars than red cabbage today. So added some onion and carrot to use them up plus the extra the pickling vinegar mix. I've had a busy day with the pies (in the baking thread), these pickles, a mash, peas, carrots, pies, fried onions and gravy dinner ready to go, a walk to the shop and a shit, shave and shower.
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