Mamta's Kitchen - A Family Cookbook
Bringal Pickle
Hello Mamta, How long will I be able to keep Bringal Pickle if I go by your recipe. I hope you don't mind me posting all the time and asking about each pickle.
No Chuffa, I don't mind posting here. We all le3aren from questions.
The last one I made lasted a year, because I forgot it in the back of the cupboard! It was absolutely fine.
Hi Chuffa
Would just add, do make sure you sterilise your jars and lids properly before filling with the pickles, and that way, you should find pickles last very well while the jar is still sealed.
Saroj - place the jars and lids in a pan, fill with hot water and bring to the boil and let it boil away until you are ready to fill them.
Or, place them on a tray, making sure the jars are not touching each other. Put the tray in an oven and switch it on to 180C. Leave them in there for 1/2 an hour. Remove tray, allow to cool. Lids still have to be boiled.
I often wash the jars and lids in a dish washer and that seems to work.
I use oven method. (Put the tray of jars in the oven before turning it on, so oven and jars heat up gradually --- adding cold jars directly into preheated oven might cause them to shatter).
And boil the lids, lay them out onto v clean towel to dry.
I can vouch for Kavey's method of jar sterilisation.
My late Mother had a surplus of Runner Beans in August 1990 and made a vast amount of Runner Bean Chutney - her jar methodology was the same - I'm still eating the chutney (no chilling) to this day with no ill effect!
Winton
p.s. I can't quite guarantee such longevity for all preserves!
1910? That is amazing Winton, just like the factory made pickles!
Yes Mamta, and no sodium metabisulphite, potassium sorbate, sulphur dioxide, sulphite ammonia...........
Just good old malt vinegar!
Winton