New year is when I always prepare my pickled red cabbage and cauliflower (they're both very cheap at the moment). They will join my stock of pickled walnuts, eggs, piccalilli, and cornichons.
Salt the shredded red cabbage between layers, and put the cauliflower florets into brine, over-night. The next day, wash and dry, and pack into clean jars. Pour over cold spiced vinegar, and a few spoons of sugar (if liked), and eat after about 7 days.
Now all you need is some really good Mature Cheddar, a Melton Mowbray pie, or some slices of Cold Goose (or why not all three?); it's as simple as that.
Wouldn't that make a wonderful winter dinner party. Cheese, pork pie, and cold meats, accompanied by various pickles and maybe a little salad. Of course, you'd need an oak panelled room, a slightly smoking fire, a faithful retainer, and several sleeping dogs under the table to finish the picture. I can manage one of the four!
Know what Cro., just the other day I was talking to a friend and we were saying how we wished there was a place here in our city where we could go that served a real rustic meal...hearty crusty bread, good cheese, pickled anything, a slice of cold meat and a pitcher of winter ale!ReplyDelete
Have you ever thought of emigrating? We could use your talents over here!
Old coaching inns, Dickensian platters, pewter tankards.ReplyDelete
add some good sourdough bread....ReplyDelete
All sounds delish...when are you opening your rustic authentic barn eatery....we will all be over...ReplyDelete
Sounds lovely, Cro. If I show this to Keith he will be on your doorstep as fast as he can get there!ReplyDelete
It all sounds lovely and those jars of red pickled delights are gorgeous! I like your style, sir.ReplyDelete
Beats the old jar of Branston fermenting in my fridge Cro.ReplyDelete
I'll have to do more pickling this year (and I don't mean my liver)
How much did you say you weighed, Cro?ReplyDelete
I have several obsessions... food is just one!ReplyDelete
Yum. Been a long time since I had pickled cauliflower. Might have to rectify that. Thanks for the nudge.ReplyDelete
I'm in...what time?ReplyDelete
After my bodged pickling pickles attempt this summer, I am in awe.ReplyDelete
I like that you keep things seasonal by showing pickled and jarred items during the winter and the fresh foods in the summer. This is the first time I've seen pickled cauliflower with the red brine, but I like it, it's very pretty.ReplyDelete
cabbage is also cheap here now. It looks delicious. Did you ever do the green tomatoes?ReplyDelete
looks wonderful, dinner sounds great....I'll bring a jar of pickled beets...ReplyDelete
Pickled eggs, cured venison salami, and a dark ale - it was my father's favourite meal.ReplyDelete
Today I cooked red cabbage the usual demerara sugar and red wine vinegar onion bay leaf thyme butter and added two conference pears instead of apples, yum yum This is to eat with cheese it is easier to get good west country cheddar over hereReplyDelete
Keep obsessing!...we need those super recipes....oh and the great pics as well.ReplyDelete
Like Jacqueline....I'm in too. Will even bring the crusty bread and my own pooch to lay at my feet. Sounds wonderful!!ReplyDelete