Villadave59 Posted October 15, 2018 Report Share Posted October 15, 2018 Well that time of year again just peeled 8 kilo of English shallots all peeled at last and starting to put in jars ready in time for Christmas Quote Link to comment Share on other sites More sharing options...
terryh Posted October 21, 2018 Report Share Posted October 21, 2018 Looks to be just in time for Boxing Day with cold meat and mash! Do you have a personal recipe? Terry Quote Link to comment Share on other sites More sharing options...
Moorlander Posted October 21, 2018 Report Share Posted October 21, 2018 How do you sweeten them? is it as easy as adding sugar when you put them in the jar ? Quote Link to comment Share on other sites More sharing options...
Villadave59 Posted October 21, 2018 Author Report Share Posted October 21, 2018 Hi terry and moorlander, Ok ,I'd love to claim this as my own but wife's mothers recipe, 1/shallots purchased on line from "Parrish farms" medium English shallots ,if these are medium glad I didn't go for large! £7.49 for 4kg method 1/ peel shallots and cover in brine ,1tbl spoon salt to 1 pint water cover bowl with a plate to ensure they stay fully submerged, for 24 hrs, drain but do not rinse! 2/ dry between tea towels when fully dry pack into jars tightly! 3/we use sarsons classic malt pickling vinegar heat gently in pan but do NOT! Boil, add sugar at a ratio of 7dessert spoons sugar to 1ltr of vinegar/ if you prefer a bit more kick add 3 dried red chillies and half tsp of mustard seeds, 4/ allow sweetened vinegar to cool fully then pour over onions ensuring they are completely submerged , 5/ wait around 6-7 weeks and that's it , as you say cold meats on Boxing Day bubble and squeak ect, tend to have ploughmans lunch strong black bomber cheddar crusty bread Saturday lunch drool! Good luck Quote Link to comment Share on other sites More sharing options...
Moorlander Posted October 21, 2018 Report Share Posted October 21, 2018 ? Quote Link to comment Share on other sites More sharing options...
terryh Posted October 22, 2018 Report Share Posted October 22, 2018 Thank you, will try this. Do like a ‘bite’ to the pickles, my old man made great pickled onions using his mother’s method - but it died with him T Quote Link to comment Share on other sites More sharing options...
Villadave59 Posted October 22, 2018 Author Report Share Posted October 22, 2018 Yeh my old man always did the pickles weird that must have been a bloke thing ,these are cracking, never quite got pickled cabbage right though Quote Link to comment Share on other sites More sharing options...
kernel gadaffi Posted November 16, 2018 Report Share Posted November 16, 2018 I've been making pickles and chutnies for several years, I use a similar recipe to you, but I jar mine up when the vinegar is still a little warm, put the lids on and invert them to create a vacuum. With moving from a 3 bed terraced house to a bungalow, I've not had the time or the space recently, that will be resolved next year. Over the years, I've made them with a 50/50 mix of pickling vinegar and balsamic, very tasty. I've also made red cabbage, apple and ginger chutney, a very moorish apple and red chilli relish, beetroot and ginger chutney, a spicy chilli picalilli and several other blends, my family look forward to getting them as christmas presents, I've never had any complaints...............yet! Quote Link to comment Share on other sites More sharing options...
Villadave59 Posted November 17, 2018 Author Report Share Posted November 17, 2018 Apple and chilli chutney sounds good ,mine just a month old now so might dip in next week just to try! Quote Link to comment Share on other sites More sharing options...
bradders Posted November 17, 2018 Report Share Posted November 17, 2018 On 10/21/2018 at 8:18 AM, terryh said: Looks to be just in time for Boxing Day with cold meat and mash! Do you have a personal recipe? Terry I have for Mash It's a N Ireland recipe called "Champ" and family favourite and I still love it Boil up your favourite spuds, mash them up and mix in a generous knob of butter (Kerrygold for me) Chop up a bunch of spring onions (Scallions as we call them) Put these in a small saucepan with just enough milk to cover, bring to the boil and mix in with the mash Serve with extra butter on the side Bloody delicious and you can thank me later 😛 Looks like this Also perfect for Bangers 'n' Mash Quote Link to comment Share on other sites More sharing options...
lee w 118 Posted November 17, 2018 Report Share Posted November 17, 2018 Bit similar to colcannon good with roast dishes and me fave bangers and onion gravey👍 bradders Quote Link to comment Share on other sites More sharing options...
terryh Posted November 18, 2018 Report Share Posted November 18, 2018 Mark, I'll give that a try - not too sure on the impact of my current diet though? T Quote Link to comment Share on other sites More sharing options...
edge007 Posted May 26, 2023 Report Share Posted May 26, 2023 On 10/21/2018 at 1:06 PM, Villadave59 said: Hi terry and moorlander, Ok ,I'd love to claim this as my own but wife's mothers recipe, 1/shallots purchased on line from "Parrish farms" medium English shallots ,if these are medium glad I didn't go for large! £7.49 for 4kg method 1/ peel shallots and cover in brine ,1tbl spoon salt to 1 pint water cover bowl with a plate to ensure they stay fully submerged, for 24 hrs, drain but do not rinse! 2/ dry between tea towels when fully dry pack into jars tightly! 3/we use sarsons classic malt pickling vinegar heat gently in pan but do NOT! Boil, add sugar at a ratio of 7dessert spoons sugar to 1ltr of vinegar/ if you prefer a bit more kick add 3 dried red chillies and half tsp of mustard seeds, 4/ allow sweetened vinegar to cool fully then pour over onions ensuring they are completely submerged , 5/ wait around 6-7 weeks and that's it , as you say cold meats on Boxing Day bubble and squeak ect, tend to have ploughmans lunch strong black bomber cheddar crusty bread Saturday lunch drool! Good luck That sounds delicious Quote Link to comment Share on other sites More sharing options...
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