It’s pickle time at the cottage so I’m putting my cares and worries away for a little while to wallow in the smell of salted vegetables and vinegar. Yum!
We always make mustard pickle at this time of the year and I have to add here that this is really Jim’s forte. I am just a helper. The ingredients are mainly, shallot onions, cauliflower, marrow, runner beans, a little flour and mustard and vinegar. We use the ordinary sort of malt vinegar, not the one with spices in it, but that’s just a personal choice.
The vegetables have to be prepared and salted, then left overnight with a tea-towel over the top. This process extracts the excess moisture. In the morning, the vegetables are washed off and put in a large pan to cook. When cooked (imagine delicious smell), they are thickened with a flour paste mixture and then put into prepared jars for Christmas.
Here they are, all ready to give as gifts (just need the labels) and to eat ourselves: