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Sweet lord, somebody help!

 
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NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4584
Location: Peeping over your shoulder
PostPosted: Thu Jul 31, 14 9:15 am    Post subject: Sweet lord, somebody help! Reply with quote
    

I don't quite have cucamelons coming out of my ears. Yet.

Now I know you can pickle cucumbers, and I know you can pickle watermelon rinds, so I'm thinking some kind of cucamelon pickle/preserve should work? Any ideas?

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Thu Jul 31, 14 9:17 am    Post subject: Reply with quote
    

Barter locally.

How many jars of pickle will you really want?

(Two year old apple chutney anyone?)

Nicky cigreen



Joined: 25 Jun 2007
Posts: 9702
Location: Devon, uk
PostPosted: Thu Jul 31, 14 9:20 am    Post subject: Reply with quote
    

chutney

NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4584
Location: Peeping over your shoulder
PostPosted: Thu Jul 31, 14 9:29 am    Post subject: Reply with quote
    

Cathryn wrote:
Barter locally.

How many jars of pickle will you really want?

(Two year old apple chutney anyone?)


I will have to give out free samples first methinks

DorsetScott



Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth
PostPosted: Mon Aug 04, 14 12:47 pm    Post subject: cucamelon pickle Reply with quote
    

NorthernMonkeyGirl wrote:
I don't quite have cucamelons coming out of my ears. Yet.

Now I know you can pickle cucumbers, and I know you can pickle watermelon rinds, so I'm thinking some kind of cucamelon pickle/preserve should work? Any ideas?


I pickled cucamelons yesterday. I'm doing this recipe completely from memory (from the James Wong Homegrown Revolution book) but I think it was:

To fill a 500g jar
250g Cucamelons
350ml White Wine Vinegar
4Tbsp Caster Sugar
1tsp Salt
1tsp chopped mint
1tsp chopped dill
1tsp coriander seeds
1 Grape Leaf (or Oak Leaf)

Sterilise Jar
Whisk together vinegar with salt and sugar until dissolved
Add mint, dill, coriander seeds to vinegar
Put Cucamelons in jar
Put Grape (oak) leaf on top - The tannins leach out to keep them cripsy
Pour seasoned vinegar over the top
Seal and put in the fridge for 2 weeks after which they will be ready

Once openend keep in fridge and will last a couple of months

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