cab
Junior Member
Posts: 80 
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Post by cab on Oct 6, 2014 9:09:41 GMT
Got a gallon bottle of 'pickling vinney' for £3.25. Which means non-brewed condiment (fake vinegar) which is pre-spiced - its delicious stuff, imagine the best chip shop pickled onions and thats the critter  So I've got some red cabbage pickled, and I've improvised a pumpkin-pie pickle I've high hopes for in a couple of weeks... What else should I pickle? And, because I'm asking here, what wild ingredients available this time of year are good pickled? Cheers, Cab. |
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Post by Brewforagegrow on Oct 6, 2014 17:34:20 GMT
Would it work for (and have you tried) pickled mushrooms? I did pickled hedgehogs and winter chanterelles last year, and while I left them in the vinegar longer than I should they were still quite nice.
Also thinking hedgerow fruits to make a chutney type affair. Spiced pear if something like that.
And not foraged, but as you keep chickens why not do some pickled eggs.
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cab
Junior Member
Posts: 80
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Post by cab on Oct 8, 2014 13:00:35 GMT
Good suggestions! I've go loads of chutney (mostly from wild plums) made already As for shrooms, its one of those things I've done by poaching in vinegar and then bottling in oil previously - and the shrooms are still there in the jars two years later. Should be an amazing thing to eat, but we never seem to find a use for them. Maybe I'm missing something key here! Pickled eggs eh? Interesting... Yeah, can do some of those. We cycle through hens such that each year we've got two newbies who'll lay through winter, so we don't usually need to store eggs for the darker months. But pickled eggs are tasty. Shall keep pondering on others |
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Post by Brewforagegrow on Oct 8, 2014 15:12:17 GMT
I find that pickled mushrooms are good for those buffet style meals. Bit of crusty bread, maybe some cheese or meats, that sort of thing.
I was never a big fan of chip shop pickled eggs, personally found the vinegar too strong, but cider vinegar gives a more balanced taste.
I've got an experiment going with different flavourings added (and one using leftover vinegar from a jar of beetroot) which I will taste at Christmas.
Im still trying to think of ideas, a lot of my pickled stuff is more allotment type fair than foraging, but there's got to be more ideas.
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Post by foragingmouse on Oct 8, 2014 18:03:12 GMT
A completely bizzare one but pickled horseradish stalk is pretty amazing I've found it by accident as I've used leaf to keep my pickles crisp and just tried a stalk recently and another nice one is pickled crabapples are nice
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Post by Brewforagegrow on Oct 8, 2014 18:35:40 GMT
As in the midrib of the leaf? Only double checking as that does sound bizarre. Now I wonder if you can do the root too. I know pickled garlic takes away a lot of the strength while enhancing the sweetness, might work with horseradish root. If noone knows I am gonna have to try it now
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Post by foragingmouse on Oct 8, 2014 18:41:31 GMT
The midrib yes not tried the root , do it and share the results :-)
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Post by Brewforagegrow on Oct 9, 2014 9:37:54 GMT
I'll go dig some up at the weekend then and report back on the results.
What type of vinegar do you use for the crab apples? And what do you do with them afterwards, I'm struggling to imagine the taste
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cab
Junior Member
Posts: 80
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Post by cab on Oct 9, 2014 12:28:12 GMT
A completely bizzare one but pickled horseradish stalk is pretty amazing I've found it by accident as I've used leaf to keep my pickles crisp and just tried a stalk recently and another nice one is pickled crabapples are nice I've got an extensive horseradish patch on the allotment. Picked horseradish stalk, eh? Worth a shot. Spring harvested or any time? Pickled root might be good too. Crabaples? Pickled? Cool But for what use? |
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Post by foragingmouse on Oct 10, 2014 16:52:18 GMT
Pickled crabapples and cheese are really good ,they are also nice sliced in burgers or sausage sarnies I've just pickled some stalk from digging the root and waste not want not :-)
How did you find the mustard ?
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cab
Junior Member
Posts: 80
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Post by cab on Oct 13, 2014 10:36:49 GMT
Mustard? Oh, you posted some? Ain't come  |
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Post by foragingmouse on Oct 13, 2014 14:21:08 GMT
Really !! You should of shouted I'll get another sent today so sorry
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Post by Brewforagegrow on Oct 13, 2014 14:48:33 GMT
Right, I've picked a few horseradish leaves ready to try pickling the stalks. Any advice on the vinegar to use and how long to store it before trying?
Roots will have to wait for another day, couldn't dig them up in the rain in work clothes
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Post by foragingmouse on Oct 14, 2014 13:23:13 GMT
I would try a basic white pickling vinegar to start with maybe adding a good hand full of sugar to contrast ? Give it a good month before trying decide from there
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Post by Brewforagegrow on Oct 15, 2014 6:57:01 GMT
Check that out, exactly the vinegar I went for. Only done a small jam jar size wise to start with, figured if I don't like it there's no point pulling up lots of leaves and wasting it all. Probably save them for Christmas buffet style meals to go with all the home made allotment pickles.
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