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in The potting shed
Does anyone make their own brine pickles? I am mad for them. Ever since I first pickled some (admittedly) shop-bought carrots in brine, I can't stop making them! They are amazingly healthy too, in spite of the scare stories about salt. They're known as lacto-fermented foods, and as such extremely good for you. Anyone keen on a recipe? (Or two? Or three? Or more??)
Tara.......I love garlic in brine........delicious
Butternut Squash risotto is also worth the space the plants take up.
Tara... Would love some pickle recipes Please.
lots of eating pumpkins and turban squash but everyone seems to know what to do with them. so. . . . . .tuna fish sandwiches with lots of arugula its the only thing still growing in the garden.
I make a sweet and sour red salad with red cabbage and beetroot. Much nicer than brasied red cabbage. Good with hot or cold pork and chicken and sausages and good for snacking too. Depending on the time of year, the cabbage, radishes, beetroot and red onion come from the garden:-
SWEET & SOUR RED SALAD
250g / 8oz red cabbage, shredded
430g / 15oz tin red kidney beans, drained and rinsed
125g / 4oz radishes, sliced
1 small red onion, sliced thinly
1 red bell pepper, cored and diced
200g / 7oz beetroot, cooked and cut into strips
1 red apple, cored and cut into chunks
4 tbs red wine vinegar
4 tbs soft brown sugar
2 tbs light soy sauce
2 tbs sunflower, safflower, rapeseed or grapeseed oil
Cover the cabbage with boiling water and leave for 5 minutes without further heat. Drain well.
Combine all the salad ingredients.
Combine all the dressing ingredients and taste for seasoning. Some people find it more sweet than sour so you may want to adjust the vinegar levels.
Toss the salad in the dressing. The salad benefits from being left to marinate an hour or two before serving and keeps well for at least a week.
I hate throwing things away, though some ends up on the compost heap I'll use anything I can. Here is a simple one to use up the mush and seeds from the middle of a marrow, rather than binning them or taking them out to the compost.
Marrow Potato Dressing
Scoop out the marrow insides and seeds, place them in a frying pan. Heat gently so that it bubbles along nicely, usually there is enough water already for it to come on the boil without adding extra water.
You can add a sprig or two of fresh thyme whilst it is cooking down.
Cooking time varies depending how mature the seeds are, but when it all seems cooked down as far as it will go, transfer it to the liquidizer and pulverize it.
Serve the green source produced as a dressing spooned over new potatoes, it's really tasty, the whole family seem to like it (which is a rare thing!)
Did try it with pumpkin mush and seeds too, wasn't all that palatable to me.
I am using up my herbs in a herb butter. Just chop add some garlic salt and mash into softened butter. Roll in kitchen wrap and put in freezer. When very cold slice into slices and pop back in freezer. Use as needed!