I swear, we are never having more cats, my children are such a bad influence!
Eldest taught his first cat to only drink from a cup and used to play board games with him.
Youngest two have taught the current cats to meow “Mumum” instead of “meow” when they want something and also to do it right in my ear just when I’m falling asleep. Today, one cat meowed “Mumum” in my ear and then licked my forehead to wake me at 1am.
I will be very glad when the temperature drops and I can sleep in a hoody again
Good morning! More drizzle here and fairly dark 😎. £150 for OH, nothing for MIL, £100 for me from Ernie 🥳. Older lady down the road finally came home Friday after 8 weeks in hospital after breaking leg in fall. Complications due to diabetes, she was very confused for weeks. Now at home, in new plaster for another 3 weeks, but so good to see her and for her and OH be together again. Living downstairs in their living room for now, carers and family helping, extra stair rail going in 👍👍👍. I don’t want to get older 😭😭😭.
Plus friend had CA125 blood test and now needs scan so is fearing the worst. All this waiting around!
Sorry for lil rant. Am ready for some sunshine to cheer me up 🌞. Hope you all have a good day. Off out with 🐕🦺 next.
Post by diluvsdiscounts2 on Sept 3, 2024 11:12:20 GMT
Good afternoon. Has anyone ever pickled garlic cloves please? I've googled recipes and they're all so different from each other so I thought I'd ask on here.
Good afternoon. Has anyone ever pickled garlic cloves please? I've googled recipes and they're all so different from each other so I thought I'd ask on here.
I’ve not pickled any but I am fermenting some in honey again this year.
It’s really simple, you just fill a jar with peeled garlic and then tip in enough honey to cover them all and leave it on the side for a month until the honey goes really runny and it smells yummy.
You do have to make sure you open the lid every day to let out any gas build up and also turn the jar upside down every day to make sure the garlic stays coated in honey but then you can use it in honey lemon drink when you’re poorly or use it for cooking. It’s delicious.
Interestingly I’ve just had a quick Google and apparently acid such as vinegar or lemon juice denatures the Allicin in garlic so it makes it taste less garlicky.
Simplest recipe I’ve seen seems to be the same as pickling onions, just get a big jar of Sarsons pickling vinegar from Sainsbury’s and dump them in there, then store in the fridge.
I suppose you could use the vinegar you take out to make space for the onions to make a jar of garlic too, but that assumes you’re also making pickled onions.
The main component is the vinegar for acid so that nothing nasty grows but you could add all number of spices to change the flavour and it should be fine.
Good afternoon. Has anyone ever pickled garlic cloves please? I've googled recipes and they're all so different from each other so I thought I'd ask on here.
I’ve not pickled any but I am fermenting some in honey again this year.
It’s really simple, you just fill a jar with peeled garlic and then tip in enough honey to cover them all and leave it on the side for a month until the honey goes really runny and it smells yummy.
You do have to make sure you open the lid every day to let out any gas build up and also turn the jar upside down every day to make sure the garlic stays coated in honey but then you can use it in honey lemon drink when you’re poorly or use it for cooking. It’s delicious.
Oh now you've tempted me to have a go of that. Thank you. I do love pickled garlic though when you get it mixed with olives etc but the recipes are all so different, white vinegar, white wine vinegar or red onions one vinegar so I'm hoping someone has a tried and tested recipe. I messaged my daughter...have you ever pickled garlic....yes she replies it's gorgeous....oh fab what was the recipe .... Just reread your text mum I've had it but never made it 😂
Interestingly I’ve just had a quick Google and apparently acid such as vinegar or lemon juice denatures the Allicin in garlic so it makes it taste less garlicky.
Simplest recipe I’ve seen seems to be the same as pickling onions, just get a big jar of Sarsons pickling vinegar from Sainsbury’s and dump them in there, then store in the fridge.
I suppose you could use the vinegar you take out to make space for the onions to make a jar of garlic too, but that assumes you’re also making pickled onions.
The main component is the vinegar for acid so that nothing nasty grows but you could add all number of spices to change the flavour and it should be fine.
Now none of the recipes I saw said pickling vinegar, and they said heating the vinegar with salt. That's why I asked on here 😂
Interestingly I’ve just had a quick Google and apparently acid such as vinegar or lemon juice denatures the Allicin in garlic so it makes it taste less garlicky.
Simplest recipe I’ve seen seems to be the same as pickling onions, just get a big jar of Sarsons pickling vinegar from Sainsbury’s and dump them in there, then store in the fridge.
I suppose you could use the vinegar you take out to make space for the onions to make a jar of garlic too, but that assumes you’re also making pickled onions.
The main component is the vinegar for acid so that nothing nasty grows but you could add all number of spices to change the flavour and it should be fine.
Now none of the recipes I saw said pickling vinegar, and they said heating the vinegar with salt. That's why I asked on here 😂
The Sarsons one is a huge jar of malt vinegar with the spices already added. I remember mum using it back in the 80’s to make pickled onions and eggs like the chip shop had. It’s also good for beetroot. www.sarsons.co.uk/products/pickling-vinegar/
The main concern I’d have with using different vinegars is that for safety it’s important to have 5% acidity or more. The pickling vinegar is 6% and my white distilled vinegar is 5% but my chip shop vinegar and red wine vinegar don’t have anything on the label to tell me how acidic they are.
Is there a particular brand of pickled garlic you like? That would give you an idea of what spices to use and then you’d just need to make up a salt and vinegar brine. The heating is just to dissolve any salt and sugar and infuse the spices but if you aren’t using them you don’t need to heat it.
Now none of the recipes I saw said pickling vinegar, and they said heating the vinegar with salt. That's why I asked on here 😂
The Sarsons one is a huge jar of malt vinegar with the spices already added. I remember mum using it back in the 80’s to make pickled onions and eggs like the chip shop had. It’s also good for beetroot. www.sarsons.co.uk/products/pickling-vinegar/
The main concern I’d have with using different vinegars is that for safety it’s important to have 5% acidity or more. The pickling vinegar is 6% and my white distilled vinegar is 5% but my chip shop vinegar and red wine vinegar don’t have anything on the label to tell me how acidic they are.
Is there a particular brand of pickled garlic you like? That would give you an idea of what spices to use and then you’d just need to make up a salt and vinegar brine. The heating is just to dissolve any salt and sugar and infuse the spices but if you aren’t using them you don’t need to heat it.
No brand I've only ever had it mixed in with olives, the spices look to be chilli flakes and dill in most of the recipes. I can't help thinking that a wine vinegar may be less harsh than pickling vinegar as they're quite sweet when you eat them.
Now none of the recipes I saw said pickling vinegar, and they said heating the vinegar with salt. That's why I asked on here 😂
The Sarsons one is a huge jar of malt vinegar with the spices already added. I remember mum using it back in the 80’s to make pickled onions and eggs like the chip shop had. It’s also good for beetroot. www.sarsons.co.uk/products/pickling-vinegar/
The main concern I’d have with using different vinegars is that for safety it’s important to have 5% acidity or more. The pickling vinegar is 6% and my white distilled vinegar is 5% but my chip shop vinegar and red wine vinegar don’t have anything on the label to tell me how acidic they are.
Is there a particular brand of pickled garlic you like? That would give you an idea of what spices to use and then you’d just need to make up a salt and vinegar brine. The heating is just to dissolve any salt and sugar and infuse the spices but if you aren’t using them you don’t need to heat it.
I buy pickling vinegar but also add a teaspoon of pickling spices to each jar. It blows your head off. Lovely 🥰 Ps. If I think I’m going to eat the pickles quite soon I infuse the pickling spices first in a little hot water. Beware it can make your eyes water.😁
The Sarsons one is a huge jar of malt vinegar with the spices already added. I remember mum using it back in the 80’s to make pickled onions and eggs like the chip shop had. It’s also good for beetroot. www.sarsons.co.uk/products/pickling-vinegar/
The main concern I’d have with using different vinegars is that for safety it’s important to have 5% acidity or more. The pickling vinegar is 6% and my white distilled vinegar is 5% but my chip shop vinegar and red wine vinegar don’t have anything on the label to tell me how acidic they are.
Is there a particular brand of pickled garlic you like? That would give you an idea of what spices to use and then you’d just need to make up a salt and vinegar brine. The heating is just to dissolve any salt and sugar and infuse the spices but if you aren’t using them you don’t need to heat it.
I buy pickling vinegar but also add a teaspoon of pickling spices to each jar. It blows your head off. Lovely 🥰 Ps. If I think I’m going to eat the pickles quite soon I infuse the pickling spices first in a little hot water. Beware it can make your eyes water.😁
Hmmm this is why I'm thinking something like a white wine vinegar will be better 😆
