Pickled ash keys is actually a fairly old recipe and a method of pickling them can be found in John Evelyn's Acetaria, a Discourse of Sallets written in 1699. Who goes on to say ' Gather them young, and boil them in three to four waters to extract the bitterness; and when they feel tender, prepare a syrup of sharp whitewine vinegar, sugar and a little water.Then boil them on a very quick fire, and they will become of a green colour, fit to be potted when cold'.
If that does not enlighten you to the process of picking ash keys you can always try this method:
Ingredients: Enough ash keys to fill your preserving jar, 3 tablespoons of brown sugar, teaspoon of salt, bay leaves, peppercorns and enough spiced pickling vinegar to cover the keys.
Remove the stalks and bring to the boil in a pan for 5 minutes, drain and then repeat process (allow to cool). In a bowl mix the spices, sugar, salt and pickling vinegar until dissolved. Pour the liquid into the jar with the ash keys, seal and store in a cool place.The pickling process will take about 3 months leaving ample time to figure out what to do with theses buggers!
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The keys of Ash (Fraxinus excelsior) provide a unique taste sensation. If you're into Slow Food then this is certainly a slow recipe
Pick the very young green 'keys' of the common Ash tree. The old saying goes “if you notice the Ash Keys…then its too late” – basically they get too fibrous and stringy. This recipe is over 300 years old and is a great alternative to capers and goes well with some after dinner cheese.
Cucumbers grow on vines or on a cucumber bush. They like hot temperatures and a lot of water! Kirby or Persian cucumbers are often used for pickling. After they are picked they are washed and then soaked in a pickling solution often made with water, salt, spices and vinegar.
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