I let themsit in the pantry for at least a week before opening the jar – the flavourseems to mellow a little and the vinegar is not as strong. Oncethey’ve cooled, record the date when they were pickled on the jar. Once you’ve drained them, put them in a mixing bowl along with the mustard and celery seeds and mix them through. Rinse the vegetable mix under cool water and drain well, making sure the salt is mostly either dissolved or removed from the mixture. (If it hasn't, the lid might be dodgy, so replace the lid and re-heat for a further 40 minutes.) Place squash, onion and salt in a mixing bowl and combine thoroughly. Once they have cooled down, the lid should have sucked down. You can leave the jar to cool in the pot. Maintain in the heat at around 80☌ for 40 minutes to pasteurise and seal the jars.Īfter 40 minutes carefully check that the lid has remained firmly in position and adjust if necessary. Pop the lid on so it is firm but you don’t need to overtighten it and place jar in the deepest pot you have.įill the pot to within 5 cm of the top of the jar, cover and bring to a gentle simmer. Pour this through a funnel into the jars and fill to over the top of the squash, within 1cm of the lip of the jar. Put the vinegar, honey and turmeric in a saucepan and heat gently while stirring until all the honey is dissolved. If you want to have one big jar of pickled squash, then a 1L jar will do the trick equally well. I use 2 x 500gm jars because I have a lot of these second-hand jars sitting around that are that size and they just fit in our fridge nicely. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8. In 10-inch heavy skillet over moderate heat, melt butter. Rinse the vegetable mix under cool water and drain well, making sure the salt is mostly either dissolved or removed from the mixture. 1/2 cup (about 32 leaves) fresh mint, loosely packed. Place squash, onion and salt in a mixing bowl and combine thoroughly.
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