Goodmorning and although sunny it is a cool 10 degrees here this morning…Time to get out a shawl for my shoulders…Tuesday is the day where all you Pickle addicts can pickle and pucker…Don’t you love that initial intake of breath when the vinegar hits your taste buds…?? Makes you give a little involuntary shiver…
Pak Dong…Is Thai pickled cabbage which comes in many forms from just cabbage or cabbage and green onions this week I added some small yellow eggplants…
- 1 white cabbage. cut or torn into pieces.
- 8 large spring onions chopped
- 12-15 sm yellow eggplants halved
- Coarse Salt.
Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.
Layer Cabbage, Onions, eggplants and salt in the dish add a little water. Mix it all together with your hands.
We then leave the dish covered on the kitchen top or in the sun for 1 day.
Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier or sour more than others. Just play with it and you will soon discover your ideal version.
My daughter in law who is Thai doesn’t like it as sour as we do… she doesn’t like the Winegar taste as she puts it… Once it reaches your required taste it is ready to eat.
This recipe is suitable for vegetarians and vegans.
My second pickle and I pickle anything as do Thais…
Pickled Watermelon Rinds.
The Watermelon is very plentiful here at the moment but not only is it a lovely fruit but it is also packed full of goodness.
Originating in Africa watermelons are pretty much available worldwide, prized not only for its water content in many countries it is also used medicinally and records show used as far back as the Egyptians.
Packed with vitamin C it is like the tomato packed with Lycopene which is a powerful antioxidant.
I pickle anything as I have said but how often have you bought a watermelon and thrown away the rind?? Hands up! I have or I did until I discovered a lovely recipe for Pickled Watermelon Rind.
Now I make a lot of pickles and this one thing I hadn’t thought of pickling… you live and learn, don’t you?
- 4lb of Watermelon
- 1 chilli thinly sliced
- 1-inch piece fresh ginger finely sliced or diced
- 2 Star Anise
- 1 tsp black pepper
- 4 tsp salt I use fresh mineral salt dried here
- 1 cup of rice vinegar
- 1 cup of sugar
Using a vegetable peeler remove the outer green rind and slice the watermelon into I inch slices. Cutaway all but 1/4 inch of the flesh (it is) the white part we are pickling. The red flesh I keep for smoothies or ice cream or a nice salad with feta cheese.
Then cut the rind into 1-inch pieces.
Add the chilli, ginger, star anise, salt, pepper, rice vinegar, and sugar plus ½ cup of water together in a pan, bring the mixture to a rolling boil, stirring to dissolve the sugar then turn down the heat and simmer for 5 minutes. Add the watermelon rind and bring back to a rolling boil and then again reducing the heat to a simmer for 5 mins or until the rinds are just tender. Remove the pan from the heat, and leave the liquid to cool down. You may need to weigh the watermelon down with a plate or lid, as it needs to stay submerged in the liquid until cool.
Once cooled then transfer to a container with a well-fitting lid and refrigerate for at least 12 hours before you eat…This will keep refrigerated for about 2/3 weeks if it lasts that long…lol
My daughter in law took some of this to her village and they loved it…I thought maybe it would be too vinegary for them but no although they did suggest that next time I made it add some tamarind which I think( as) I love Tamarind is a great idea.
Last week I featured the Pickeback well there is now an update on the original Pickleback…
It’s a shot of tequila, followed by juice from pickled watermelon rind.
Chef Sasha Pogrebinsky of Roberts’ new restaurant, Starlight in Brooklyn, invented the drink when the kitchen ran out of pickle brine. Starlight is around the corner from the Bushwick Country Club, and the shot is available at both locations. Roberts is thinking of calling it the “melon back,” but the jury’s still out. if Brooklyn isn’t in the cards, try making your own pickled watermelon rind and use the brine at home. It’s a new dawn for the pickleback.
If you make lots of pickles like me then rather than waste the juice…let’s make a cocktail …
I have pickled beetroot for so long now that I just do it…I am sure now that some people bake the beetroot…I just wash my beets cover with cold water and add some salt bring the water to the boil and then simmer for about an hour…I then let the beets get cold in the water.
While waiting I add vinegar to a pan with a bay leaf, mustard seeds, peppercorns, coriander seeds and some cloves also a little brown sugar I bring the liquid to a slow boil then turn off and allow the spices to infuse.
I then peel and slice the beets and pack into sterilised jars and cover with cooled vinegar.
They will be ready to eat within a few days.
I think the Christmas adverts are better than the commercial breaks…we don’t get so many here and as I download all my programmes I don’t get any ads at all …
That’s all until tomorrow unless you saw tomorrows today before I took it off and rescheduled it…Up until about 3pm today I thought it was Wednesday it was only when my son saw my post and was reading it and asked me what day it was today when I told him Wednesday he laughed and said that’s tomorrow…Opppps…xxx
I haven’t been on the pickle juice all day…honest…Hic…xxx
I hope you have enjoyed these pickle recipes if you try then please let me know…I like some of these as they don’t have to be left too long and can be eaten almost immediately unlike some pickles which need time to mature..xx
Don’t forget please let me have your Christmas images, jumpers, food, Christmas parties anything Christmas…Let’s get into the Christmas zone…x
That’s all for today…I hope you have enjoyed this post see you next Tuesday…x
P.P.S…There will be a Christmas jumper corner…I just need to see yours???? So come on don’t be shy…Please Share…x