The Joy Of Pickles

Rob C's picture

I'm seriously getting into pickled beetroot. Can anyone recommend any other pickled delicacies, veggie friendly, that I should check out ?

ps: Garners Pickled Eggs are free range and therefore ethical. I know that Waitrose sell them.

1 user has voted.


I thought that this was going to be a celebration of Pickles the dog 1966.

it isn't a celebration of Eric.

who, as we know, was the world's first Yorkshireman. Except only Mike and I will remember him, I expect.

Gather round kids, it was just after the war...

...Mojo, I'm older than anyone else on this forum. "Give 'im the money, Mabel.'

Along with Mike, perhaps the three of us could re-enact an Afterword version of Last Of The Summer Wine?

...which along with 'Give him the money', got cunningly combined into 'Give him one on the table, Mabel.' How we laughed! Well, you had to make your own entertainment in them days...

How do, how are yer?".

Before rock & roll, this was what the world was like.

...would be?

Mabel's on the table
Come and 'ave a go...



...Mojo - at my advanced age, I'm perfectly sanguine about almost everything non-political

and Wilfred Pickles with Danny Thompson.

is impressive!

He was blacked up on Britain's Got Talent.

but couldn't remember where I'd seen the video so thanks for posting that

... Chilli Pickle is lovely on a nice cheddar sarnie.

wonderful Formbyman. I'll get some for sure. Cheers!

In fact all the Patak pickles are great.

retrodude. I'm off to Waitrose tomorrow, and I'm going to go on a Pataks Pickle Bender!

I'm very partial to their Lime Pickle with a curry.

If you like Pataks Lime Pickle (and I do) try the one from Fox's Spices as well (no connection to me, alas, otherwise I'd send you a jar with blessings). I make my own lime pickle, in various varieties, and until I tried the Fox's one I thought Pataks had it nailed, but now I prefer the Foxes version. Seriously yummy. They don't even have a website, but only deal mail-order. They do have a Facebook page however, with contact details here.

I can recommend their carrot pickle and aubergine pickle - go well with a curry!

(Although they're more like an Indian pickle i.e. a chutney...)

I'm popping down there this afternoon so I'll have a dig around.

...their Duchy Onion Marmalade, Rob. Vile slop and no comparison to Tiptree's version which I had a few years ago and haven't seen since

Are you serious ? Sounds horrible. I did however, score a lovely jar of Gherkins in Dill.

I've not had the Duchy one, but generally I'm a huge fan. Also chilli jam. Chilli jam is the food of the gods, an Olympian sandwich-enlivener. Some weapons-grade cheese, a regular supply of nice bread and some chilli jam would keep me happy for months at a time.

I'll try the onion marmalade, and chilli jam is dead cert. I have just polished off a selection of marinated olives, pickled gherkins and baby beetroot, two pickled eggs, a hunk of extra mature cheddar with piccalilli and a large glass of chilled beetroot juice.

A song:

Soak them overnight in salt water, give 'em a rinse and let them drain. Then bung 'em in a jam jar and fill with the pickling solution of your choice. Yum!

What do you use bob? And do you pickle yer regular green chillies or any particular type?

(Despite my Chelsea Bun joshing the other day, you're still my 'go to guy' for the very best of cookery tipping. And anyway, you don't have to put chilli pickle in the oven.)

It's nice!

I done did me some pickled chillies...



They look fine and dandy. Good work Paul!

between the lid and the main jar part.

That is all.

In my kitchen you will find:
Pickled cucumbers
Pickled gherkins
Pickled red cabbage
Pickled cocktail onions
Pickled mixed veg (lots of cauliflower)

As well as the following, which are fermented rather than pickled but come from the same spiritual family
Kimchee (Korean spicy cabbage)


Also love chutney in any form

You are The Goddess of Pickles!

Jai Hannah Deva _/\_ :-)

I could live on that stuff.

I just need to hit on some groovy pickling solutions.

Vile. Like a rotted testicle.

I'll have to try one now.

it is Emerson that you pickle. Palm(er) related things are not for pickling.

Burt would know all about pickled Greg.

used to make her own runner bean pickle which was sensationally good. I produced labels for her and, in return, was given a few jars each Christmas. Unfortunately the recipe wasn't passed on following her death some years ago. Still the finest pickle I've ever tasted though.

Just imagine tucking into a cheese and Eric sandwich. Go on.

I'd give up being veggie for one meal as I went cannibal in order to have the pleasure of defecating him into oblivion.

A friend of mine was in the same class as Eric Pickles at school, and says he was "fat, thick and unpopular".

And doesn't realise that most of his colleagues at the posh end of the government benches are sneering at him.

Or perhaps he does know, which is why he's taking it out on local government.

especially cucumber. Oh my word, delicious. Get yourself off to either a Korean or Japanese deli and stock up, if there is one nearby (easy for me to say here in North London). I think it's mixed Oshinko you need to ask for (that's what they serve in restaurants).

not many here in rural Somerset!

You simply can't move in Curry Mallet for Japanese delis. They've virtually driven the charity shops out of town.

Have recently taken to stuffing pickled sweet red peppers with feta and basil.

Get yourself a jar of Peppadews and stuff away with your favourite cheeses, herbs and spices

just the ticket, Bisto. Stuffed peppers are sublime. Good call!

We have a great pickle - achar - it's Indian originally I guess, but if you scroll down this article you'll get a recipe from a Mauritian that's pretty close to what we always had in the fridge at home.

Sounds superb :-)

In the same way rabbits are classified as poultry in France. If so, let me recommend a Soused Herring. The pre-prepared ones in jars are a bit sweet, but my hebridean ma could make corkers of such pickled fish.

A fish is a gilled sentient denizen of Poseidon's manor, and not to be eaten.

Au contraire

...not sure if you would regard pickled beetroot as the same as beetroot pickle, but can't imagine you not liking this.
 photo beet_zps867c91f4.jpg
Part of the Stokes Sauces range - their mango chutney and piccallilli are damfine, too.

I want to move into a dusty attic in an Alpine Gothic Castle and bear your pickled spiders, and I'm not even gay or seriously fucked up!


From the frivolity and fripperies of eating the stuff, I feel the burning issue of the day is how it is excreted. I had always been led to believe that beetroot metabolism was a bit like curling your tongue and tasting PTC, i.e. some could and some couldn't. As a young vinegar head I could polish off a jar of beets and retain a beauteous pale yellow of flows. Now, as a codger, the merest hint of beet and the pan is red. So, men from boys stuff, who still can't paint the loo red?

The red splash. Luckily I was forewarned of this. When I did a three day beetroot juce detox, the water closet was like something that belonged in the Overlook, all blood red pan and splashes, and not helped by the pinkish walls either. I find a glass a day keeps me mellow yellow.

...and the rest. I have a pan of beetroot bubbling away on the stove as I write. Good to be reminded...not sure what I'm going to do with them yet.

how anyone can eat anything pickled. I don't understand.

I always get hungry when I'm pickled.

For Haywards pickled baby beetroot..oh Jesus, they're scrummy.

Shanti! Good man :-)


In particular Hawkshead, try the Relish shop in the village. They sell loads of good stuff.

Ooh, I know them. They're sold by a specialist British shop here in Stockholm for a price that would make the Sultan of Brunei think twice.

I'm planning to visit Castlerigg Stones again, so I'll pop in when I do.

probably a niche market.

Just got some rhubarb from the allotment, must see if there is a pickle recipe for it, and will try a runner bean one when they're ready.

It makes me feel depressed and runner beans make everything seem futile somehow.

I might have to have it on my gravestone

I saw a rhubarb chutney recipe the other day – it's most definitely got savoury potential.

For those who might be interested, I shall be making a batch of piccalilli this weekend.

list :-)

The fabulous pickled egg with plain crisps and a good to die for

Yes really. Balsamic pickled roasted onions; and cornichons with mustard seeds and honey.
I could eat a jar of each in an evening. And be sick.

a paucity of Japanese Delis here in Nether Snurtle, but we do have a Lidl. I shall heed your sage andvice, apart from the throwing up bit.

Elderberry sauce.

Cook elderberries in cider vinegar, very slowly. Add spices of choice - fresh ginger, cloves, cinnamon - and reduce slightly. Strain into bottles.

Lovely stuff. Use like balsamic vinegar, or add a couple of tablespoons to a stew. Excellent to deglaze a pan with.

I'm going to use some to pickle some of this year's beetroot crop in.

Duly noted, and wow! You grow your own beetroot ? I love beetroot juice as well. You could make your own.

Just been out to see how the first few rows are doing. We grow a lot of our own veg, and make jam from our fruit and the hedgerows nearby.

Montygomery's Cheddar and beetroot on homemade bread. Food of the gods...

my own veg and herbs. It's an ambition of mine. That and taking up astronomy. I definitely intend to do both when it's more possible/practical.

Got one raised bed full of asparagus. Yummy. Lemon risotto with roast asparagus. Food of the g...Good grief, I'm starving...

I'm masticating as we speak.

Asparagus might be a bigger exercise but you can grow beetroot easily in a window box - the leaves are delish too. Our asparagus is into its tenth year and faltering a bit but maybe thats the cold spring

Forks. Cheers Mate.

ps: Asparagus is the food of the Gods.

Another lot ready for picking tonight, so Lemon Risotto with 'sparrowgrass for tea. Yum!

Only downside is it makes your urine smell odd. Well, mine, and my other half's.

...'the sinful asparagus/to iniquity will drag us'. No, i don't know what he mean either. You have to pronounce asparagus wrong to make it rhyme.

Montgomery's. The absolute belter of a cheddar. Went to a cheese tasting at the local farm shop once, and was offered a slice of cheddar from a nice chap giving away trays of the stuff. "Do you like cheddar?" he asked, as I scoffed his wares (fnarr fnarr). "Yes" I replied, through a mouthful of his gorgeous creamy goodies (fnarr, fnarr, fnarr), "And my absolute, utter favourite is Montgomery's". As the words left my mouth I realised with a ghastly feeling of pity that his little lapel badge betrayed his brand, and it wasn't Montys. His face fell. I muttered my thanks and slid sideways towards the butcher's bountiful display. (fnnnnnnn *explodes*)

My own. It's a fart-about to make, but I do it in bulk. I do like pickled peppers, though. I should have a crack at Bob's recipe. I like a 50/50 blend of white and malt vinegar. All malt is a bit harsh. I'll put a vote in for Patak's Extra-Hot Mango Pickle which took me a few years to get used to. Fearsome stuff and it gives you the breath of several dogs' bottoms.

Peter Piper? Lovely chap, but gets a little tongue-tied.

You can have too many, you know.

effort Lenny. My Piccalilli is M & S Trad. Very nice too, but I'm sure it can't beat home made for a number of reasons.

I always remember mom putting sliced cucumber and sliced onion with some malt vinegar, just before lunch. Made a great side for a ploughmans, with the Branston and home made pickled onions. That was a hell of a lot of malt vinegar though....

I do like balsamic, but the taste (perhaps quality, but I wouldn't know) varies wildly in the ones I've been exposed to. Love it on a steak too. get what you pay for...if you pay 99p, not much. Belazu is my go-to balsamic - rich, treacly, and reassuringly expensive. But a bottle lasts for months.

Is delish on strawberries. Trust me!

The wonderfully-named Thelma Pickles was John Lennon's girlfriend before Cynthia.

She later had a fling with Macca and married Liverpool poet Roger McGough.

nice looking lady wasn't she ? I say! Lucky Roger.

For once I'm not employing a euphemism.

There are a plethora (good word that. Wheelbarrow is my other favourite) of recipes for such online. Would any here be willing to share their own? I'm sure the culinary whizzes here have a few remarkable ones.

Why is it called chutney? What was a chut that had to be neyed?

Chut= Hindustani word for sour
Ney = Eel

My stupidity continually being confirmed in the most sociable way.

Cheers RP2

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