Re: The recipe thread
 

Haha, a bit more to it than that but not at all difficult.

1. Pick your walnuts and piece each one a few times
2. Put into a bucket or large bowl
3. Cover with water and add salt to make a brine, I use about 70g of salt per litre of water
4. Leave for 5-7 days, drain, add fresh brine, as above and leave for a further 5-7 days
5. Put enough vinegar (not the paint stripper in the green bottles) in a pot and add sugar, depending on how sweet you want it to be - you can leave the sugar out if you prefer - I slightly sweeten the vinegar to take the edge off the acidity. You can then add spices and herbs again to your own preference, some use mustard seeds, dill etc though I prefer ginger, cinnamon, cloves & star anise.Bring the vinegar, sugar and spices to the boil
6. Pack the walnuts into sterilised jars and pour the liquid over them, ensuring some of the spices end up in each jar
7. Store in fridge, ready in 2-3 months

Re: The recipe thread
 

Excellent. Thank you:thumbsup:

Re: The recipe thread
 

i would try if got the gas working hahaha. but here pickled egg
boil eggs wash out jar with hot water, place in hard boiled eggs 9 remove the shells first hehe) then pour in vinegar to cover the eggs add in a teaspoon of spices and cover with greese proof paper/ cling film put lid on and tighten tips upside down a few times so lid must be on tight and leave last upto 6 months in unopened jar 1month if opened
nice with home made chips lol

Re: The recipe thread
 

Perhaps I should print out a recipe for pickled eggs in Hungarian and hand it to my next door neighbour next time he comes wanting me to buy his eggs! I buy my eggs from another neighbour who has helped me a lot and also supplies my firewood.

Re: The recipe thread
 

What's wrong with the gas? Have you turned it on at the mains haha. I'm sure I remember the heating being on last time so guessing it's something simple.

Re: The recipe thread
 

wish was simple lol yes i turn the taps on i here gas from the pipe when turn cooker on go to light it and it dies no gas
frustrating cold showers and no cooking i love to cook hen am able but annoying when i can and cant

Re: The recipe thread
 

Above the gas meter, there should be a black circular knob about 3cm diameter, pull it out and you should hear air escaping, try the gas again.

Re: The recipe thread
 

ahhh many many thank you s for that yes it worked beginning to think something drastic wrong now know what to do next time again many thanks mm what shall i cook now lol

Re: The recipe thread
 

Does anyone or has anyone had a go at making their own candied peel and glace cherries? im going to give it a go this week so will report back..then its hot crossed buns for us..

another question what is castor sugar called here??

after coming back from England in the car last week (was very impressed with my matiz 800cc making the trip) i now have a good two shelf worth of cookery books to play with ..lol

Re: The recipe thread
 

You can get recipes online, you should have brought candied peel and glace cherries instead! I did manage to get something like candied peel in orange, lemon and lime varieties last year to put in my mincemeat. The only cherries I found were in fancy packs of crystallised fruit sold for Christmas presents.
I did my last trip to UK in my Chevy Spark, which is only 700cc 3 cylinder. I needed a lot of fill ups as the tank is tiny.

Re: The recipe thread
 

Re pickled walnuts....my wife started on 5kg of walnuts last week. They were all sorted and pricked and placed in brine. After a few days the whole lot's turned black. Is this normal? She's going to change the brine today.

Re: The recipe thread
 

Need help with peaches. We have inherited several trees and now we have lots that are a good colour but still firm. I want to make jam and preserve some but don't have a clue how to do it. Can anyone help please. The more basic your advice the better.
Thanks

Re: The recipe thread
 

Yes, don't worry it's just them oxidising:D 5kg - hope you like pickled walnuts;)

Re: The recipe thread
 

Will post an easy one for each tomorrow as lots of paperwork to catch up on tonight:(

Re: The recipe thread
 

As you can't get them here most of them are destined for presents :D

Hope they turn out better than my 90 litres of cider that turned out as vinegar a few years ago :thumbdown: