Hi Tracey. I've not made figs in honey syrup, however I think you could make a syrup that is similar to how peaches etc are preserved, and instead of using sugar, use your favourite honey. I'm guessing a lighter flavoured honey would be best, so the fig flavour comes through, rather than using something like Manuka honey which might shield the fig flavour. Preserving syrup for peaches etc is often at a ratio of 3 cups water to 1 cup sugar, though less or no sugar can be used. I would place a cup of water into a saucepan and heat it, adding honey a little at a time, tasting as you go, until the syrup is as you like it. Honey can have a sweeter taste than sugar, so I'm guessing that you'll need less than 1/3 of a cup of honey per one cup of water. Make a note of the amount of water and honey you've used, so you can make it as you prefer it another time.
juliewn,
Mar 12, 5:43am
Add more water and honey in the same ratio to the saucepan if you're wanting a bigger quantity of syrup. I would simmer the syrup till the honey was well dissolved, then bring to a fast boil. Before starting the syrup, wash the figs and leave to drain in a colander or sieve, etc. Remove the stems and cut off a little from the base of the fruit. Cut into halves or quarters. Place gently into the syrup, so the syrup just covers the figs, and reduce heat to simmer until the figs are as tender as you want them. They'll split open if boiled, so poaching them slowly in simmering syrup is best. When they are only just tender, use a slotted spoon to lift the fig pieces into sterilised jars, and cover them to the top with syrup, and place sterilised lids over them. Pop top type jars would be fine to use.
juliewn,
Mar 12, 5:44am
Or if you want to serve them as a dessert, without bottling them, remove the pot from the heat, and leave till cool. and enjoy. You could try making a 1 cup water / honey as you like and a couple of handfuls of figs, and make as above, and see if you like the result - either hot, warm, or leave till cool and chill overnight before trying. You would then know whether it's as you would like it. or vary the ingredients as you'd like. Your tastebuds will determine how the result is, as you taste the figs and syrup at different temperatures.
juliewn,
Mar 12, 5:45am
You could also add a little spice of your preference to the syrup - Some cinnamon stick added to the syrup and removed before bottling or serving would be nice - or freshly grated nutmeg, or place a vanilla pod in the syrup as it's heated, leave it in until bottling or serving the figs, then remove the pod and wash it under fresh cold water, and dry well with a paper towel before storing again.I hope this is of help. let us know how you get on. Cheers. Julie
juliewn,
Mar 14, 8:10am
Bumping for Mamabiff. and jam recipes.
ethel5,
Mar 14, 8:00pm
pickled onions what type of lid do you use on jar!can I use a perfit seal dome !otherwise what can I use.Am putting them in large agee jars.Thankyou.
juliewn,
Mar 16, 11:19pm
:-) .
mamabiff,
Mar 17, 2:09pm
Thank you juliewn I have made my sauce!Had to immediately go and buy some fish and chips to 'test' it with of course.yum!
lulu239,
Mar 17, 3:17pm
juliewn I tried to get the thread you mentioned for cucumber pickle and it won't come up. I put in the usual blurb up to "messageboard/messages.as- px!id=21973621&topic"- and it comes up that there is no match. This often happens when I put in all the data that is given. What am I doing wrong! Help. I really need to look at cucumber recipes.
skin1235,
Mar 17, 5:29pm
anyone have a recipe for using green tomatoes in pickles or relishes, I used to have one but is now lost and the garden is full of good sized green tomatoes , if we could use some of them now we would still have enough for later when the others ripen
juliewn,
Mar 18, 10:41pm
Hi Everyone. hope you're all enjoying the great late summer harvests. Hi Ethel. plastic jars are best for pickled onions, as the lids don't have metal in and they won't rust because of the vinegar. I made pickled walnuts a few years ago. ran out of plastic lids as I was doing them, and used a pop-top jar with the usual metal lid for the last jar - we moved not long ago and I found that jar at the back of the shelf - lid rusted right through so it has a hole in the top! You can sometimes find plastic lids for Agee jars at Bin Inn type stores, or Opp shops have jars with plastic lids usually fairly cheaply. Hope this helps.
juliewn,
Mar 18, 10:43pm
Hi Buster. I'd try a Moshims store, or an Asian or Indian foods store for the chillies. Fenugreek would be there also, and it's also usually sold at Bin Inn stores. The chutney sounds delicious. Hope this helps.
juliewn,
Mar 18, 10:45pm
Gotta go. will post in reply to other posts asap. my kitchen is overflowing with tomatoes, cucumbers, courgettes, KamoKamo, celery, mushrooms, cauliflower, onions, etc.etc. it's a pickling and preserving evening ahead for me.
doree36,
Mar 18, 10:58pm
Cucumber & Chilli Chutney(a family favourite) 3/12 cups finely diced cucumber(skin and seeds) 2 tbs common salt (not iodised) 2 cups water 1 large green pepper(deseeded) and finely diced 1 cup sugar.1 large onion finely diced 3/4 white vinegar 1 teaspoon each of Crushed chilli,crushed garlic,whole celery seeds, Whole mustard seeds 1/4 cup water,2 tablespoons Cornflour(both optional) 3/4 teaspoon tumeric. Place cucumber in large bowl and sprinkle with salt Add the 2 cups of water and leave overnight.Drain the cucumber (dont add more salt) and place in medium saucepan. Add the chopped pepper, onion, sugar, vinegar, chilli ,garlic celery and mustard seeds. Bring to boil, stirring constantly, then simmer for 10 minutes. Thicken with cornflour tumeric and water If you dont want to thicken just add tumeric and cook till thickened to your taste. Put into sterilized jars and seal. Refrigerate chutney after opening.
juliewn,
Mar 19, 3:58am
Hi Mamabiff. I bet it tastes good :-) . and delicious with fish n chips.
Hi Doree. that sounds delicious. I like to simmer recipes too, until they're thicker instead of using flour to thicken them. makes a nicer flavour in the end I find.
juliewn,
Mar 19, 4:04am
Hi Lulu. I'll add some recipes here from the TrademeCooks website, and hopefully they will be of help. ask again if there's anything else you're looking for. :-) Cucumber and Pineapple Relish 2 apple cucumbers and 2 lge onions cut up small. Put into saucepan with 1 T Salt, 1 dspn curry powder, 8 oz sugar, 1/2 pint malt vinegar, 1 1/2 tsp tumeric and 440g can of crushed pineapple. Boil 1/2 hr and then thicken with 1/2 cup flour mixed to a paste with vinegar. posted by 2109
juliewn,
Mar 19, 4:05am
Tomato & Cucumber Relish 2 lb ripe tomatoes, 2lb telegraph cucumbers, half lb onions, 2 cups chopped celery, 4 cups hot water, quarter cup salt, 3 cups sugar, 2 cups vinegar, 2T dry mustard, 1T tumeric, 1 cup flour. Peel and chop tomatoes and leave in bowl overnight. Finely chop cucumber, celery and onion. Place in another bowl with the salt and hot water. Next day, drain liquid off all veges (incl tomatoes). Put 1 cup vinegar and the sugar in large saucepan and stir over low heat until dissolved. Mix mustard, flour and tumeric with other cup of vinegar. Blend both mixtures. Stir til thickened. Add all veges and bring to the boil for 5 mins. Pour into hot bottles and seal. Enjoy . posted by Jaky
juliewn,
Mar 19, 4:06am
Cucumber Chutney 1 & 1/2lb (750g)onions, 11/2lb(750g)cucmber, 1lb (500g)apples, 1lb(500g) brown sugar, 1tsp pepper, 1pint (600mls) vinegar, 1Tbsp curry powder, 2oz 950g) salt. Method: Mince apples and put onto boil in the vinegar and sugar. Add curry, salt and pepper. Then add minced cucumber and onions. When soft thicken with 4Tbsp plain flour, 1Tbsp Tumeric and a little vinegar. Bottle. Yummy Cucumber Pickle 8 cps diced telegraph cucumbers(deseeded), 1/4 cp salt, 4 Onions (diced), 2-3 red peppers (diced),3 cps Sugar, 1 tsp celery seeds, 1 tsp Mustard seeds, 2 cps wine vinegar, 2-3 tbsp cornflour. Sprinkle salt over diced cucumber, stand for 2 hours, drain, rince and discard liquid. Put onions cucumber, peppers, sugar, seeds and vinegar in a large saucepan & bring to the boil, stirring constantley. Mix cornflour with a little extra vinegar & stir into cucumber mixture. Bottle & top using lids or preserving seals. Posted by Jaky
juliewn,
Mar 19, 4:08am
CUCUMBER RELISH 4 cucumbers (approx 2 kg) 3 sticks celery 1/4 C salt 2 tsp mustard seeds 1 red pepper 375g sugar 1 green pepper 1 1/2 C white vinegar 250g onions Peel & dice cucumbers, sprinkle with salt. Stand 3 hrs, or overnight; drain liquid from cucumbers. Seed & dice peppers, peel & chop onions, chop celery. Chop all vegetables finely. Add cucumbers & prepared vegetables with remaining ingredients to large saucepan. Stir over low heat until sugar dissolves, increase heat, boil 30 mins uncovered. Pour into hot sterilised jars, seal. Makes approx 1 1/4 litres. posted by jaky
juliewn,
Mar 19, 4:10am
Mustard Pickle This is one I have used for years - was mums and each time it is a bit different - it makes a lot. 1small cauliflower, 11/2 lb cucumbers,1lb apples 7 lb green tomatoes,1 onion,some green beens, 6 cups sugar,7 cups vinegar,1 tbsp curry powder,1 cup flour, 2 tbsp mustard powder,1 tbsp tumeric. Prepare vegetable in small dices or chunks mince coarsely if liked. cover with a brine of 1 cup salt and 4 pints water and leave over night. next day drain and rinse vege mix and check not too salty.mix flour mustard curry,tumeric with some of the vinegar to a paste. cook vges in remaining vinegar and sugar till tender, remove some of the hot vinegar and stirinto the paste to get pouring consistancy then add to the hot mixture stirring all the time then cook for 20 mins stirring to prevent sticking.bottle.
juliewn,
Mar 19, 4:11am
. continued: I also use carrots and marrow and adjust the amounts to suit what I have use lots more onion usually less tomatoe. could add kernal corn,capsicum.If you have less veges then the pickle has more sauce. Very versatile. posted by snapit
juliewn,
Mar 19, 4:13am
Sweet Pickle 2 cups diced tomato 2 cups diced cucumber 2 cups chopped beans 2 cups peas 2 cups whole kernal corn 2 cups chopped onions 2 cups diced carrots 2 cups diced cauliflower 4 cups sugar 1 heaped tablespoon salt 2 tablespoons curry 2 tablespoons mustard 2 cups flour malt vinegar 2 tablespoons tumeric. Method : Cook all the vegetables together until tender. Strain off all water. Add sugar and salt and enough vinegar to just cover the vegetables. Bring to the boil. Mix flour to a paste with vinegar and add curry powder,tumeric and mustard. Add to the vegetables and cook for a further 5 minutes,stirring so it won’t stick to the bottom of the pot. When cooled a little. Put in sterilise jars and seal. Posted by meandog
juliewn,
Mar 19, 4:14am
A must try for pickle fiends. PRETTY PICKLES - also known as Confectioners Pickle. I don't know where this originated from - I have never found it in a recipe book, but my lovely neighbour shared the recipe and I must of given it out a dozen times this summer. Hope you try it. ***4 cups zucchini OR cucumber, chopped. Cover with 1/4 c salt, leave 30 mins rinse and drain. ADD: 4 onions, 2 green peppers, 2 red peppers (I whizz all these together) and 1T mustard seeds, 1T celery seeds, 1/2 t turmeric, 2 c white vinegar, 3 c sugar. Combine them all in a big pan and boil for 10 mins. Thicken with a bit of cornflour and vinegar. Jar as usual. It makes THE best mouse traps when mixed with grated cheese and spread on bread. Goes v v well with cold corned beef, ham, mixed with mayo it makes a good salad dressing. posted by tixy
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