Here is the recipe Shirley our friend uses …..However she grows heaps of Zucchini’s so she uses them in place of cucumbers , I like zucchini’s better cause they aren’t soggy like cucumbers .Her mix is onions / red capsicums/ carrot / zucchini’s ( small)
I make a point of sealing anything cooked / using vinegar ..ie chutney / pickles …. …..with this product especially if you are using a metal lid. ( or the inside of lids can go rusty in storage) I buy it in Costco but it’s a product of the US ..it’s good for jams as well it’s like a sticky glad wrap / lunch wrap @John Brunner
This has been in the fridge since last summer Oh I just realised should this ( pickles) be in a different section @Yvonne Smith
My wife makes refrigerator dill pickles (not a relish) that keep at least over the winter. We make them in the fall and eat them until June.
@Kate Ellery Thank you so much for taking the time to do that. So does that pickle recipe need to be refrigerated? And roughly how long will that keep...do you have any idea? I'll use regular canning jars with new lids, but have added that Glad Wrap to my shopping list to have around. As an aside, I gotta comment on the mix of metric & US/Imperial measures in the recipe. What gives?
I believe they will last forever @John Brunner I’ve got a jar in-my pantry I would have had there in excess of 6 months I only put in fridge once opened …now let me go check the jar in my pantry You mean the press n seal I guess it’s because it’s from the US ..I’ll have to have a closer look to find out where it’s made ? It’s NOT available in regular supermarkets here in Aust….only Costco And Nah is not glad wrap it’s press n seal …after you open the jar peel it back then stick down again before replacing lid .. Aussie land is metric
#1: I should have been more specific, Kate. I was asking about the shelf life of that cuke & onion recipe you posted a pic of. #2: My local Walmart stocks the Glad Press 'n Seal product, but in a 70 ft² package (it's over 4x the cost of regular wrap.) That's good enough for me to have around the house for when I need it. Heck, I still have holiday colored plastic wraps I bought over 15 years ago that I sometimes use at Christmas for baked goods...it's nice to have on hand.
John The Press N Seal is in a box twice the size of glad wrap ( lunch wrap that we also call glad wrap ) Costco sell it in a 3 pack for $18 so Shirley and I share it between us
I hope ya going to buy hubby and I a coffee for all this homework I’m doing … .oh wait …nar I take that back I’m not flying anywhere
Thanks for clarifying the shelf life question. I might try that, since it does not require traditional canning methods. Regarding the Press 'n Seal...here's what my Walmart carries for $3.42USD/$5.04AUD: The 140 ft² roll is available online, but it's no cheaper per ft² than the small roll in the store.
All this chat about fermenting / drying foods shows no one is ever to old to learn something new ….and I’m pointing the finger right at myself @Yvonne Smith Thanks for the info and not forgetting the “boys” …. opps prob can’t say they anymore ..well we still say it with affection when / referring to mates / friends @Don Alaska @John Brunner I’ve got an old book on preserving food using different methods and it can make you dizzy reading all the do’s and don’t ‘s to prevent food poisoning or even death if not handled with care. One thing I’ve seen mentioned is canning meats and allot of Aussies used to can (bottle) rabbit it’s 100% advised NOT to attempt bottling meat now days even in my USA made pressure canner tiny weeny book. However it’s something I don’t see as necessary now days with freezers but back many years ago people didn’t have the dole like they have now ..and had to live on what they could including many where I live whom came from Cornwall with nothing more than a kitbag of cloths