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| Chilli Passata |
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| Ohnivec Chiili |
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| Summer Cider |
Wednesday, August 29, 2018
Thursday, August 23, 2018
Summer Cider Tomatoes
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| Large Tomatoes |
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| Summer Cider |
Tomatoes are in abundance this year.don't know what to do with them all!!!
Thursday, August 16, 2018
Pickled Gherkin & Onion
One to try for next batch:
Sarsons- Pickled Gherkins Recipe
This is the recipe I usually use for pickling my gherkins/cucumbers...
Ingredients
5 cucumbers
1kg onions, halved
About 80g sea salt (or cooking salt)
500ml distilled malt vinegar
350g granulated sugar (or soft brown)
4 tsp mustard seeds
Generous ½ tsp ground cloves (or use a few whole cloves instead)
Generous ½ tsp ground turmeric
Makes about 4 medium sized jars
Slice the cucumbers and onions very thinly (a mandolin is ideal for this).
Layer them in a bowl, sprinkling with the sea salt as you go, then weigh them down with a plate and leave for a few hours or overnight.
Drain off the liquid, rinse the vegetables well and drain in a colander.
Combine the vinegar, sugar, mustard seeds, cloves and turmeric in a pan and bring slowly to the boil, stirring to dissolve the sugar.
Add the well-drained cucumber and onion mixture and bring back to the boil for 1 minute. Transfer the mixture to sterilised jars, using a slotted spoon.
Bring the liquid back to the boil and simmer until slightly reduced for about 15 minutes, then divide it between the jars, filling to the brim. Put on the lids and label. The pickle will keep for several months.
Sarsons- Pickled Gherkins Recipe
This is the recipe I usually use for pickling my gherkins/cucumbers...
Ingredients
5 cucumbers
1kg onions, halved
About 80g sea salt (or cooking salt)
500ml distilled malt vinegar
350g granulated sugar (or soft brown)
4 tsp mustard seeds
Generous ½ tsp ground cloves (or use a few whole cloves instead)
Generous ½ tsp ground turmeric
Makes about 4 medium sized jars
Slice the cucumbers and onions very thinly (a mandolin is ideal for this).
Layer them in a bowl, sprinkling with the sea salt as you go, then weigh them down with a plate and leave for a few hours or overnight.
Drain off the liquid, rinse the vegetables well and drain in a colander.
Combine the vinegar, sugar, mustard seeds, cloves and turmeric in a pan and bring slowly to the boil, stirring to dissolve the sugar.
Add the well-drained cucumber and onion mixture and bring back to the boil for 1 minute. Transfer the mixture to sterilised jars, using a slotted spoon.
Bring the liquid back to the boil and simmer until slightly reduced for about 15 minutes, then divide it between the jars, filling to the brim. Put on the lids and label. The pickle will keep for several months.
Wednesday, August 1, 2018
Chilli Pics July 2018
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| PADRON |
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| PADRON |
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| BANGALORE WHIPPETS TAIL |
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| ACT SIVRI |
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| NIGEL'S OUTDOORS |
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| SEMORAH SWEET PEPPER |
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| NUMEX BIG JIM |
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| SERRANO TAMP |
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| CHILACA |
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| YELLOW SCOTCH BONNET..maybe!! SP |
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Made in January 2020 and had hops added and SME (or DME) used instead of Brew Enhancer
