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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.