Preserving and Pickling

[Stokey Sue]

Thanks Seatallen, I think using cucumber, which has a flavour, rather than the more usual marrow which doesn't may be one of the things I like about it

[ChinchillaLady]

I can vouch for Delia's recipe too. And Scully's fantastic cucumber relish for which I thank her every year, made 6 jars so far this season, just as well, was on my last jar from last years batch.

[northleedsbhoy]

Love all these recipes - but…..sugar is involved heavily. Being diabetic that’s a no, no for me, so question is can a sugar substitute such as powdered Candarel be used? I use that on porridge after mixing it with a little drop of water to dissolve it and on cereal I add a tablet, which gives me the sugar taste.

Cheers
NLB

[ZeroCook]

moved to fermentation thread

[ZeroCook]

NLB - sugar is a preserving agent, so anything else won't do the full job of preserving. But if it's a recipe that uses vinegar to preserve - like picalilli or vinegar pickles for e.g. - you can sub a sweetener as it's mainly for flavour. Would probably use a sweetener that mimics granulated sugar as they're formulated to replace sugar use in cooking.

[Stokey Sue]

Love all these recipes - but…..sugar is involved heavily. Being diabetic that’s a no, no for me, so question is can a sugar substitute such as powdered Candarel be used? I use that on porridge after mixing it with a little drop of water to dissolve it and on cereal I add a tablet, which gives me the sugar taste.

Cheers
NLB

I think in some cases the sugar is part of the preservation, but there are recipes out there using granulated sweetener for example
https://tastefullyvikkie.com/slimming-w ... chutney-3/

I stopped buying Mrs Elswood pickles, because all I could taste was saccharin, but they took that out a while ago, had the Burger Gherkins recently, very nice

Fermented pickles generally don't use sugar

[Seatallan]

I can vouch for Delia's recipe too. And Scully's fantastic cucumber relish for which I thank her every year, made 6 jars so far this season, just as well, was on my last jar from last years batch.

Oh that's fab! I make Scully's relish all year around.

[slimpersoninside]

Thanks Sea and SSue .

It's now on my ever growing list of things to do once I'm feeling better.

[Rainbow]

I can vouch for Delia's recipe too. And Scully's fantastic cucumber relish for which I thank her every year, made 6 jars so far this season, just as well, was on my last jar from last years batch.

Oh that's fab! I make Scully's relish all year around.

Is Scully's recipe on here anywhere - or disappear with the old board?

[ZeroCook]

Link to the cucumber relish recipe Scully posted and thread on the old mb
foodforum/viewtopic.php?f=3&t=5084

There's also a courgette pickle/relish that Gill originally posted on the preserving and pickling thread that's really excellent - good time of year to
make a jar
foodforum/viewtopic.php?f=3&t=4443

[Rainbow]

Thanks for the links, ZeroCook. Wrong time of year for me, but I'll save them for later.

[ZeroCook]

No year-round courgettes or cukes in Aus, Rainbow?

[Rainbow]

No year-round courgettes or cukes in Aus, Rainbow?

I'm sure I can buy almost anything at anytime - but not at a price that makes preserving a worthwhile option

[ZeroCook]

Right, got you. I only make a couple of jars at a time, as cukes and courgettes are pretty inexpensive all year round this way. Two large ridge cucumbers plus a red and a green pepper are enough for two 300g jars.

[Earthmaiden]

My grandmother was a Rural Domestic Economist from the 1940s to 60s. She never served anything which wasn't nice.

I've just found a recipe she sent to my mother 60+ years ago. I've no idea what you'd serve it with or how long it would keep (probably not well with the stock but it might freeze). I'd think crumble the biscuits first!

Ginger Snap Sauce

I gill of stock
4 ginger snaps (biscuits)
2 tsp lemon juice
3oz brown sugar
1/2 gill vinegar
2oz raisins
1 tsp onion juice

Mix all ingredients in a saucepan and cook gently until smooth.

1 gill = 5 fl oz or 142 ml
1oz = 28.35 grams

[KeenCook]

How interesting, EM! I'm a fan of sweet & savoury / salty - maybe on gammon or similar? I don't know enough to know what meats would have been readily available and affordable then.

Was it scribbled on a bit of paper?

[Suffs]

I also was thinking it would go with hot gammon or a bacon joint. Sixty years ago gammon was a regular Sunday joint for our family, and hot boiled bacon was a weekday meal, then fold gor lunches and sandwiches for the next day or so.

[Earthmaiden]

I wonder if it might be served cold as well - there are other well-known sauces of that ilk. It feels like the time before curry was very popular.

Yes KC, scribbled on the back of a list of services her department offered - she was employed by the local council. I imagine that department was one of the first to go as cuts began!