Make the pickling liquor by simmering 200 ml cider vinegar, 150 ml water, 4 Tbsp caster sugar, 3 Tbsp mustard seeds, 2 bay leaves and 1 clove of garlic. Simmer until the sugar is dissolved but do not boil, put in the fridge to cool. Use…
Category: Curing
Pickling Liquor, The Basic Recipe
The basic recipe is simply 50g sugar, 100g water, 100g vinegar of choice. Simmer, but do not boil, until the sugar has dissolved and fill with whatever you want!
Preserved Lemons – From Honey & Co.
Score a cross in 8-10 unwaxed lemons (or use soapy water to wash off the wax), cutting right through almost to the base so they open up like a flower. Fill each with a very large pinch or two of flaked sea salt (this seems excessive but it’s…
Hartley Farm Pancetta
Kindly donated to me by Will, the butcher from Hartley Farm, Bath. This is my pancetta hanging in my lean-to area on the side of my house (in winter) Ingredients 3kg pork belly – as meaty as you can find, skin/rind removed 50g soft brown sugar…