Dr Ro SmithMy green tomato, spicy chutney-making saga of yesterday:
I overestimated how much #pickle this would make. It made 8 jars and I still had to put the rest in a plastic tub.
Guess I'm eating a lot of pickle this week!
Chaz Brenchley
OldBrushNewPaper@Rhube *WEEK*? not 'century', then?
@OldBrushNewPaper LOL - I'm more thinking about how I get through the pickle I couldn't put in a proper container. Although it will probably be fine in the tub for a while, with all the vinegar and sugar.
But also my friend gave me chutney I want to eat too! 😂 Yeah, I see a lot of chutney in my future.
@Rhube I wish you many delicious, and good-digestion promoting meals!
Jockamo Fee Na Nay@Rhube for the uninformed like me, what exactly is “pickle”?
@jockamo A pickle can be anything you have 'pickled' - a kind of preservation, usually in vinegar, although sometimes people talk about pickling in brine. It can also (confusingly) refer to a specific kind of pickled thing: either a brown-coloured chutney, like this, made with malt vinegar and brown sugar, or a pickled gerkin. Both are just referred to as 'pickles' unlike pickled onions, for example, where you always say the full thing.
@jockamo Americans generally mean a pickled gerkin when they say 'a pickle' Brits usually mean the brown pickled substance. See also picalilli, which is a pickle made with mustard, inexplicably beloved by many brits https://en.wikipedia.org/wiki/Piccalilli
@Rhube thank you. I didn’t know there were so many naming conventions in the pickling world. Looks good though!