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Something to jazz up cold meat
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<blockquote data-quote="Newlysweet" data-source="post: 2304338" data-attributes="member: 525353"><p>Here it is! </p><p></p><p>Make a brine with 150g rock salt and 1.5L water, dissolve salt well</p><p>Finely chop (think piccalilli size veg) 1.5kg of veg - 2-300g each green tomatoes, cabbage, cauliflower, red/green peppers, mooli (daikon), onion.</p><p>Immerse the veg in the brine overnight - use a plate to press down, give them a bit of a squeeze. </p><p></p><p>When ready to start, drain and rinse the salted veg well.</p><p></p><p>Get jars ready - old large pickle jars are good - wash, rinse, dry in warm oven, leave to cool</p><p></p><p>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.</p><p></p><p>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! </p><p></p><p>I got erythritol (powdered, not granular form) online - it makes a yummy keto chocolate brownie.... </p><p></p><p>Good luck!</p></blockquote><p></p>
[QUOTE="Newlysweet, post: 2304338, member: 525353"] 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! [/QUOTE]
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