Thursday, 27 August 2009

Peter Piper picked a peck of pickled pepper..

...or in other words, more pickling. (I know, doesn't make sense but I do have pickling on the brain right now).

These pickles are Gingery Sweet Pickled Vegetables. They smelled so good as I was putting them in the jars that I am sure they are going to be delicious.

Here we have two jars of Honeyed Peppers. I have to say that unless they are completely spectacular I won't be making them again as they were a complete pain in the ass to do.

ETA: Rest assured, Davi, they do indeed have vinegar in them. The Ginergy one is supposed to be 100% rice wine vinegar, so I am not sure how topping it up with cider vinegar will go, but I'm hopeful.. The Honeyed Pickles have a wine vinegar and water mix.

I'm sure I have more pickling in me yet ;o)


  1. Meanwhile, are they really pickles? I mean, doesn't pickling imply brine, vinegar, and ... well, just that? If there's no brine or vinegar, they're just preserves, right? (He said, with great hope, that all manner of perfectly decent food wasn't being turned into ... pickle).

  2. The gingery sweet recipe would work with watermelon as well. Just chunk them up like that, rinds and all. My grandmother did them up like that without the flesh, just pickled the rinds.