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Posted 20 hours ago

Van Holten's Hot Pickle Hot and Spicy Jumbo 290 g (Pack of 4)

£9.9£99Clearance
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They are a fabulous balance of sweet and spicy flavors, perfect for layering on burgers, and sandwiches, served on charcuterie boards or just eating right out of the jar! These pickles will keep in the refrigerator for about 3-4 weeks, although they never tend to last longer than a few days sitting in my fridge. Beware also of lined reactive pans (like copper with a non-reactive tin lining) pans whose linings may have scratched, exposing the reactive metal underneath. The heat of the chiles slowly seeps into the okra over time, and the boiling vinegar mellows it, so you can go hotter than you could if you were eating a fresh chile. If you like a very crunchy shallot, feel free to break these open after 10 days of pickling, but 3-4 weeks pickling will give you a more traditional texture.

I've been a home cook for over 45 years, owned a successful restaurant, and catered every type of party imaginable. Ideally, I recommend placing this in the fridge for about an hour or two, but make sure to chill at least 30 minutes before serving. I didn’t have all the individual spices (mustard, coriander) so I used a pickling mix I had, minus the cinnamon pieces. Sliced them as thin as I could get them and put the slices in a ziploc and after 1hr they were ready to go. You can either slice it in whole circles, or chop the onion into halves, and then slice those pieces.

This recipe is a mildly sweet and spicy one, but you can easily adjust it with measurements for sugar and jalapenos.

It is a versatile addition to any burger or fajitas meal, or even accompanying crisps or poppadums prior to an Indian meal.Reviewer mtgraham2 says, "This is the best recipe for pickled okra I have ever tried they turned out perfectly. Close the lid and leave at room temperature for 2 hours, stirring every 30 minutes until there is no more sugar showing at the bottom of the jar.

Put the shallots in a bowl, sprinkle with the salt and leave overnight, giving them a stir a couple of times to make sure they’re well coated in the salt.It is a selection of green chilies that are pickled with lemon juice and oil and a flavorful combination of seasonings, with a big emphasis on ground mustard seeds. This is really easy to do especially when the chilli harvest is upon you and you have a bucket of green chillies to use, the biggest chore is slicing them !

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