Doc Holliday Posted September 22, 2010 Report Share Posted September 22, 2010 For my next challenge, I've decided to give picalilli a go this year. The recipe I'm following is from my pickling and preserving book. It recommends brining veggies in a 10% brine solution (50g salt to 600ml of water) for 12 - 24 hours. Mine have been in for a good 24 hours now and have to confess the courgettes and cucumber are looking a tad sorry for themselves (slightly saggy in the middle). Was thinking about taking them out and salting them overnight but don't want to totally muck it just yet. Also in the mix are green beans, cauli and some of my very small shallots. Anyone else have a different approach to preparing veggies for the daddy of all pickles? Quote Link to comment Share on other sites More sharing options...
Zapp Posted September 22, 2010 Report Share Posted September 22, 2010 No, but I feel that I should at this point say "MMMMMMMMMmmmmmmmmm, Picalilli" Quote Link to comment Share on other sites More sharing options...
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