Food

^This

Will be trying this, thanks.

Maybe even pickle some Brussel Sprouts...

Tis the season everyone, lets get pickling!

Awesome, thanks for this. I'm going to give this a bash tonight so i'll report back.

The amount of sugar doesn't even make me blink.. I make chilli jam..

EDIT: Actually I have one final question, what weight of onions? Ta!

for pickled cucumbers tho... the jewish mother's choice.

Obvs.. No point making them when Mrs Elswood has it down pat.

i could quite happily live on a diet of Mrs E's pickles and cheap looking yellow american mustard.

I do : (

Good question. Tbh I don't weights off top of head. I just get some nice looking, small (not silverskin small) onions or shallots, prep them and chuck them in a few jars until I reckon I have enough. I normally get 3 or 4 good size jars out of a batch of the above liquid accounting for displacement etc. Get more than you need and just chuck spares in the freezer/anything that needs onion.

Yeah I get that, I never weigh things precisely when making jam either. This helps with my onion choice though because the place I go to has various types of little onions including silverskins so i'll avoid those.

Soon.

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Nicely done!

Hell Jam x Pickled Onions collab? Noice.

Fucking hell that was some weird "fun".

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That's what puts me off pickling onions, I HATE peeling the fuckers...

Bet your fingers still smell. Go on, smell 'em.

Hoping to get paid soon so eyeing my ham order... Last year was a triumph tbf. It lasted a LONG time too which was wonderful (from memory it was about 5/6kg for Mrs CYOA and I). However I usually do it sweet (black treacle, mustard and cherry coke) so am thinking of something different this year. Maybe plain old mustard / maybe marmalade / other?

There's a faint oniony musk..

Tonight will be more fun, bottling! Pics to follow.

Had some pickling liquid left. Chucked some carrots and radishes in an extra jar, now to let them sit in a dark place until Xmas.

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Quick thinking. Carrots are great. There's some solid suggestions in the Pitt Cut book for other pickled 'things'. Look forward to hearing tasting reports.

Thanks so much for all your guidance!

I didn't go so heavy on the sugar in the end. Household consensus was sharp not sweet so I did 500g. The pickling liquid tastes like mulled wine with a strong vinegary aftershock, I'm excited.

What to do with this Musquee de Provence ?

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I made some flavoured oils a while back and had them in these bottles was going to do some more but the bottles are fucked!
Anyone know where I can get some more which won't be fucked (plastic stoppers turning sticky icky and then peeling away)
See photo

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It's just the rubber seal that's gone right? If the glass itself is viable why not just use solvent and some elbow grease to clean them up, chuck 'em in the oven to sterilise and then buy new kilner clip top caps? You can get them as accessories only in most cook shops (Steamer Trading do them down in Brighton, presume Nisbetts will in London, Lakeland etc).

I've never seen the seal go quite so dramatically though so presume there was something left on it that ate away.

Or... https://www.ebay.co.uk/p/Twin-Lever-Bottle-Capper-for-Home-Brew-Beer-Bottles-100-Crown-Caps-26-Mm-Silver/701261693?iid=151297805347&_trkparms=aid%3D222007%26algo%3DSIM.MBE%26ao%3D2%26asc%3D49130%26meid%3D3c932c3d84b845fb916ee40f9b518beb%26pid%3D100005%26rk%3D6%26rkt%3D6%26mehot%3Dag%26sd%3D151785556196&_trksid=p2047675.c100005.m1851

You and my GF think alike...
Will check out nisbets..