Dear Aunt Kate always made PICKLED VEGETABLES for Easter. She always kept a huge bottle in the fridge. The simplicity of this pickle made it a regular item during the year too and always ensured a little unusual treat on a plate or with a sandwich.
As a caterer my aunt was exceptionally busy in her retirement but she would regularly get a visitor who used to be one of her supervisors in the factory where she worked all her life. This lady made the mistake of always coming to visit at the wrong time when my aunt was at her busiest. My aunt did not mind giving her food but just sometimes got annoyed that she would just rock up unannounced and anticipate a treat. In the Pickled Vegetables my aunt always put long green chillies and if not careful it could be mistaken for a green bean. This is what this lady did one day taking some vegetable out of the pickle bottle and bit into it. Poor old lady, she did not visit for a while, that's all I can say......
Well the pickling is very simple: carrots, beans, onions, green chillies and on the rare occasion gherkins would be prepared and packed in the bottle. The vinegar is simply boiled with sugar and poured over the vegetables before sealing it. I have developed it a little further by adding several different spices to create a slightly milder and mellow tasting pickle. The pickles, because of the vinegar always go well with fish fried in batter, but also adds a nice zing to cold meats!
No comments:
Post a Comment