pickle

[ktmog6uk]

i'm eating a sausage and piccallilli sandwich and getting scowled at. what's your preference and any good pickles to try?

[ach5]

good old Branston, on cheese!

[Plastic_Magpie]

I love piccalilly sandwiches, no sausage needed.

[draftsmann]

My home made pickled onions work well for me. As does my home made sweet pickled beetroot.

[ralphy]

i'm eating a sausage and piccallilli sandwich and getting scowled at. what's your preference and any good pickles to try?

I like piccalilli, strange though that it seems to be only at Christmas time that others do. Bit like ‘Eat Me’ dates in that respect.

R

[Beaunidle]

Oooo, picallili|! Oddly I found a neglected jar in the cupboard the other day and layered up a buttie with cheese, salami, ham, picallili and a fistful of crisps for crunch. Lurvely.

[Backward point]

The English Provender Company Caramelised Red Onion chutney. Mmmmmmm...

[dizz]

I love piccalilly, but with sausage its got to be tomato sauce.

[Naesuk]

Love it , but a bit of chille and cucumber to get that cool and hot taste.

[yumma]

With cheese, sausages or on a burger it's The Cambridge Chilli Co's Naga Napalm onion relish for me. Flipping tasty and clears your nasal passages if you have a cold too! No chilli addict should be without this.

[SSTEEL]

Talking of pickles, have you tried those Barry Norman's pickled onions? I can't get enough of them.

[VDG]

Oh yes, piccalilli, hot mango or mix veg pickle, pickled onions, eggs, cucumbers, capers list goes on and on

[Wolfie]

Pataks Brinjal Pickle - aubergine pickle

With cheddar cheese, it's simply unbeatable...

Not generally in supermarkets, but, any good indipendant Asian grocers should stock it

It's the nuts......

[chard101]

I love piccalilly, but with sausage its got to be tomato sauce.

I'm with you on that one, there are some combinations you should not mess with.

Bacon sangers are another. Bacon (smoked) has to be pan fried until you get those little brown bits, but stop well before it goes crispy. The bread has to be white thick (or hand) sliced with butter. Ketchup coverage on the bread must be 95% > on one side. Don't use that cheap ketchup you get in cafes either, that just ruins the whole thing

Mmmmmmm. Anyone got any Bacon, I'm hungry!

[Broussard]

Home-pickled sliced onions, carrots, radish, peppers, chillies. List is endless. Many are pretty quick / low effort too.

[xpatx]

I'm with you on that one, there are some combinations you should not mess with.

Bacon sangers are another. Bacon (smoked) has to be pan fried until you get those little brown bits, but stop well before it goes crispy. The bread has to be white thick (or hand) sliced with butter. Ketchup coverage on the bread must be 95% > on one side. Don't use that cheap ketchup you get in cafes either, that just ruins the whole thing

Mmmmmmm. Anyone got any Bacon, I'm hungry!

We had this very important discussion only yesterday and the outcome was:
Sausage has to be ketchup
Bacon must be HP
Then fried egg sandwich was split 50/50 for sauces.

[Loddonite]

Garners pickled shallots are a little glimpse into heaven.
I am also a fan of pickled red cabbage.

[VDG]

Once in a while I treat myself to pickled red cabbage, bratwurst and mustard lunch - yum!

Usually get this one from Waitrose, absolutely fantastic on its own or with dash of sunflower oil

[chard101]

We had this very important discussion only yesterday and the outcome was:
Sausage has to be ketchup
Bacon must be HP
Then fried egg sandwich was split 59/50 for sauces.

In my experience bacon sauces have been more of a north / south divide.

I'm a southerner and it's ketchup for me!

[xpatx]

In my experience bacon sauces have been more of a north / south divide.

I'm a southerner and it's ketchup for me!

I'm in The Midlands so I'll choose both then!

[seadog1408]

The English Provender Company Caramelised Red Onion chutney. Mmmmmmm...

Just bought a jar not 2 hours ago!!!!!!

[Ashtennisguru]

Sausage and marmalade is quite a pleasant combination, which came as a surprise to me when it was recommended.

Bacon butty wise, I'm a combo man - a little of HP and a little of Tiptree ketchup.

[andy tims]

When I want pickle, I go for Branston.

On a sausage it would be either HP Sauce or Coleman's English Mustard.

Pretty predictable for an Englishman I guess.

[Middo]

For some reason I am obsessed with buffalo sauce on everything.

[Carlton-Browne]

Home-made rose hip chutney for me.

[draftsmann]

Home-made rose hip chutney for me.

This has intrigued me. When I was in my teens my parents had an old house with a huge climbing rose which produced rosehips the size of damsons. Being led by my digestive tract even in those days I used to gather them each year and produce a few jars of rosehip jelly, a real faff to make but worth it for its very delicate flavour. The bulk of the rosehip is hairy and seedy and the outer flesh is thin so there was much boiling and straining to extract the flavour. Which leads me to wonder what produces the "bulk" in a rosehip chutney.

Adrian

[Carlton-Browne]

This has intrigued me. When I was in my teens my parents had an old house with a huge climbing rose which produced rosehips the size of damsons. Being led by my digestive tract even in those days I used to gather them each year and produce a few jars of rosehip jelly, a real faff to make but worth it for its very delicate flavour. The bulk of the rosehip is hairy and seedy and the outer flesh is thin so there was much boiling and straining to extract the flavour. Which leads me to wonder what produces the "bulk" in a rosehip chutney.

Adrian

It involves a very laborious process of individually de-seeding the dog roses as the seeds are a significant irritant to the human digestive tract - a little added bulk is also provided by apples and onions ( I can send you the recipe by PM if you like). There are two types of rose hip, dog rose and beach rose, and I suspect that your damson-like jobbies are the latter. De-seeding a kilo of dog-roses can take 3-4 hours so best done in front of a TV or with something of interest on the radio.

The topic is touched on in this thread:
http://forum.tz-uk.com/showthread.php?307197-Foraging

[Broussard]

It involves a very laborious process of individually de-seeding the dog roses as the seeds are a significant irritant to the human digestive tract - a little added bulk is also provided by apples and onions ( I can send you the recipe by PM if you like). There are two types of rose hip, dog rose and beach rose, and I suspect that your damson-like jobbies are the latter. De-seeding a kilo of dog-roses can take 3-4 hours so best done in front of a TV or with something of interest on the radio.

The topic is touched on in this thread:
http://forum.tz-uk.com/showthread.php?307197-Foraging

We just simmer them in a little water until soft / mushy and then strain them overnight through muslin.

[Chinnock]

Talking of pickles, have you tried those Barry Norman's pickled onions? I can't get enough of them.

They are fantastic, especially the hot and spicy!!

[Carlton-Browne]

We just simmer them in a little water until soft / mushy and then strain them overnight through muslin.

That's fine for syrup but doesn't work if you want bits of rosehip shell in the chutney to give it a nice bite. Maybe we should continue this on the Foraging thread.