Something to jazz up cold meat

Blue dragon also do a light sweet chilli for 33g/100g carbs rather than the 49g in the regular. Oddly their reduced sugar version is higher than the light at 38g.

JenniferM55 said:

Thank you, didn't think of looking for a 'light' one. Always thought reduced sugar was a light version. Well I live and learn

Light version now entered on my shopping list! Thans HSSS

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You’re welcome. Til I checked tonight I always assumed the reduced sugar was best.

I saw a recipe for ‘chow chow’ (a pickle made from assorted above-ground vegetables ) in a weekend paper, then google found a low sugar version using erythritol instead of sugar but with a completely different method. So I hybridised the two, and I love it - tangy, crunchy, I have a spoonful with all sorts of savoury things. It’s a little bit of work to make, and needs a number of spices etc, but I made 3 large jars & it will keep for a while. I’ll type out the method if anyone’s interested!!

JenniferM55 said:

Oh yes please..... thank you!

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Here it is!

Make a brine with 150g rock salt and 1.5L water, dissolve salt well
Finely chop (think piccalilli size veg) 1.5kg of veg - 2-300g each green tomatoes, cabbage, cauliflower, red/green peppers, mooli (daikon), onion.
Immerse the veg in the brine overnight - use a plate to press down, give them a bit of a squeeze.

When ready to start, drain and rinse the salted veg well.

Get jars ready - old large pickle jars are good - wash, rinse, dry in warm oven, leave to cool

Make pickling liquid - 250g erythritol, 375 ml white vinegar (some recipes say apple/wine vinegar, I used pickling vinegar which worked fine), 200ml water, 1 tsp each coriander seed, whole allspice, black peppercorns, whole cloves, cumin or caraway seeds, 2 tsp mustard seeds, 1/2 tsp turmeric. Stir it all together on a low heat in a big pan, add the rinsed & drained veg, simmer uncovered for 20-30 mins - till veg a bit soft and liquid almost gone. Leave to cool to slightly warm, decant into jars.

It’s supposed to keep but I don’t think mine will last that long... I do pick out the cloves/allspice when I eat it, but the other spices don’t bother me!

I got erythritol (powdered, not granular form) online - it makes a yummy keto chocolate brownie....

Good luck!

My next challenge is to make some kimchi - that’s a fermented pickle, like sauerkraut but with a Korean spice in it, and (optionally) fish sauce, which I love!

PS I’m with you on the food waste - hate it.