Sunday, 29 July 2012

It's pickling time!

We nipped up the plot this afternoon, managing to avoid some serious showers, just to pick some bits for tonight and tomorrow. Tonight Jamie's making mash with the chopin potatoes and we're having our first crop of french beans with some broad beans and a quorn fricasee-type thing with one of our onions - great to be using four home-grown ingredients. And tomorrow I'm making a tofu, potato, carrot and onion layered dish with 3 home-growns - yum! The other bits are for salady lunches for a couple of days.
Includes first courgette, onions, carrots and green beans
When we got back home we prepared all the shallots for pickling - we should get four small jars and two larger ones. Some of the shallots were a bit dodgy, particularly where water had gone down the stems where the shallots had flowered.

When we'd finished peeling them we put them in strong brine (using hot water dissolve the salt) and they'll stay there until tomorrow or Tuesday when they get put into their sterilised jars till Christmas. The purpose of the brine is to remove water from the onions so that there's less water to dilute the vinegar once they're pickling thus getting crunchier onions - I still don't quite get how the water is removed when they're soaked in water, but it apparently works by osmosis... fair enough!
Onions in brine to remove water


  1. Nice trugg of veggies, Hope you enjoyed the French beans, mine aren't quite ready yet despite the recent sunny weather. Good tip on the Onions in brine.

  2. Thanks Rooko. The beans were delish!


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