Wednesday 12 August 2009

Pickles


I'm on a bit o a preserving kick. Here is my 'pickled aubergine cubes'and 'fennel and orange.' Well, I made them, but the recipes came from
The Joy of Pickling. I have a little bone to pick - my understanding is that the vegetables need to be completely immersed in the pickling solution - to achieve this with the fennel pickle I had to make four times as much solution as directed. The other issue I have is that she doesn't give quantities - she tells you which size of jar but not how many. When you are a novice, it kinda helps to know. The other 'problem' is that I don't have a pan deep enough to boil the jars after filling, so they will need to be kept in the fridge. This is a pain, so I am going to be on the hunt for a deep enough pan.

I hope they are tasty, because one jar of each is a birthday present for my friend J

Edit: Seems that I couldn't see the wood for the trees. As soon as I opened the book this morning and looked at a recipe, there it was for all the world to see: the quantity, sitting loud and proud under the title of the recipe. Oops...

2 comments:

  1. If you were to come back to Glasgow, we'd lend you our canning vessel. It'll hold something like 8 1-quart jars plus 8 1/2 quart jars, and is a pressure vessel. Of all the things we brought with us, we've used this the least ... but it cost us $120, and got us through putting up about 200 quarts of fruit-mince. :)

    The thing is: you have to really cram things in, if you're going to follow the recipe. They're not big on leaving empty airspace.

    They look pretty, though. :)

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  2. ...but will they taste good....?

    ReplyDelete