It’s pickle time at the cottage.

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It’s pickle time at the cottage so I’m putting my cares and worries away for a little while to wallow in the smell of salted vegetables and vinegar. Yum!

We always make mustard pickle at this time of the year and I have to add here that this is really Jim’s forte. I am just a helper. The ingredients are mainly, shallot onions, cauliflower, marrow, runner beans, a little flour and mustard and vinegar. We use the ordinary sort of malt vinegar, not the one with spices in it, but that’s just a personal choice.

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The vegetables have to be prepared and salted, then left overnight with a tea-towel over the top. This process extracts the excess moisture. In the morning, the vegetables are washed off and put in a large pan to cook. When cooked (imagine delicious smell), they are thickened with a flour paste mixture and then put into prepared jars for Christmas.

Here they are, all ready to give as gifts (just need the labels)  and to eat ourselves:

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Now, isn’t that a nice way to spend an afternoon?

Oma

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