Monday, 23 January 2017

Sweet and hot easy pickles

Well done Johanna, keep on going.

We liked the look of this recipe and thought we would give it a go. Mind you, it seems to use an enormous amount of sugar which we were unsure of so reduced it greatly. Could have been a huge mistake.

We had one jar full of gherkins and used another empty jar of similar size to begin. In the bowl are the sliced gherkins and 2 chilli's with seeds removed. We also used one onion, three carrots 2 cloves of garlic whole (for one jar) and two cloves of sliced garlic for the other:
Sliced and ready to fill the jars:
A layer of vegetables followed by a small layer of sugar until full. We estimate that we used about 1 1/4 cup of sugar between the two jars, so like I said previously, could have been a disaster:

After a week (and decanting half of one jar into the other), it looked like this:
Crunchy, not overly sweet (would have been horrible if we had used the recommended full amount). The bowlful was eaten with our first potato pizza. The jar is still in the fridge. We didn't like the whole garlic so won't do that again either.

Verdict: Very nice! We did however wonder if a tablespoon of vinegar in each jar would help counter the sweet taste as well as add a bit extra protection for short time storage.

1 comment:

  1. I think you have to experiment until you find what suits you. Perhaps use a cider or wine vinegar.

    ReplyDelete

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