Friday 21 September 2012

Cro's In a Pickle.

For true 'foody-veg-growers', there is nothing more satisfying than laying down stores for Winter, and foremost amongst this is the making of Pickles, Chutneys, and Jams (I leave the latter 2 to Lady M).

Basically, almost anything can be pickled, but it's the fruits of our own labours that are the best. 

This year I'm making 'Refrigerator Pickles', these are pickles designed to be kept cool in the 'fridge, and eaten within about 4 months; they are not heat processed for keeping long term.

One of my favourites so far are my Pickled Green Tomatoes (background). The green toms are quartered (or eighthed), and covered in a hot sweetish pickling brine made from equal amounts of water and white vinegar, with sugar and salt. Almost anything can be added to taste, including chilli, cumin, peppercorns, etc.

This hot pickling brine can be used with most fruits and vegs, with the resulting pickle being ready to eat the following day. Today I shall have a go at some Pears. 

I don't want to state the obvious, but only two things are important in pickle making. Firstly make just one small jar to start with, and secondly always write down EXACTLY what you did, and the EXACT quantities used.  Then, if you like the small jar; make more, or if your seasoning isn't quite right; change it.... Simple.
Posted by Picasa


  1. I have never tried pickling, but I do have quite a few ( about 2 dozen) green tomatoes still on the vines. I have hope that they will ripen, but if not, maybe I will get into the pickling business. On the other hand, I do love fried green tomatoes.

  2. Guess what I'll be doing as soon as time permits! Beautiful pickles.

  3. Since ditching fatty and sweet things from my diet, my taste buds have taken on a craving for pickles and relishes. I am hooked on pickled cucumber slices (gherkins?)which I eat straight from the jar (no I'm not preganant LOL).Your jars make my mouth water!

  4. Hello Cro,

    You’ve spurred me on to try that with some of my allotment surplus, other than just the beetroot.

    Must tell you, I used to be a Health&Safety Manager in a preserving factory, and we had to sack one young lad for fiddling with the pickle slicer.

    Unfortunately, she got the sack as well for encouraging him.

  5. Oh, yes, the writing it down business is extremely important. One year when we made pickles, we experimented and added a dash of this to a few jars and a dash of that to another. Best pickles we ever made, and no, i don't know what we did exactly. I know we added garlic to some, small bits of cayenne pepper to another, and extra dill to a third batch (all from my garden).

  6. We don't have many large green tomatoes left (my daughter loves the aforementioned fried green tomatoes)but maybe this would work on those silly cherry tomatoes that keep cropping up...can't hurt to try a small jar and see! Thanks for the inspiration. Our cukes did miserably this year.

  7. I need to make some chutney. I haven't made that for years! Salsa up the wazoo, pickled beets, mincemeat for Christmas, but no chutney. Must rectify the situation!

  8. You made me laugh when you said that bit about "writing it down." I love to experiment in the kitchen, and have come up with some amazing dishes, but reproducing them can be a bit of a challenge, because I don't always remember to "write it down".

    Ever pickle mushrooms?

    1. The 'Girolle' mushroom grows in profusion here, but doesn't freeze well; I may try with those.

      I think I mentioned some back about making Indian Brinjal Pickle. The first time I made it, it was perfect, but I didn't write down exactly what I did. I've never been able to make it so well again.

  9. I have done just that, tweaking my recipe for pickled peppers, cukes and tomatoes (my favorite) and you are right, you best write it down. You should be very proud of your products; not many men here pickle.


Related Posts Plugin for WordPress, Blogger...