Park View Picklefest 2014

After a break from the festival in 2013 to give the ground time to recover.

We have been badgered and begged by fellow picklers to hold the festival again.

This coming years festival will be held a Pickle HQ in June.

Secret invites with the date will be sent out soon.

The Fickle Pickle of Fate will pick out the chosen few(you know who you are).

So until then picklers it's time to pick out your granny's recipe book and get pickling.

Pickle on Pickle Lovers.

The Hartnells would like to thank all fellow picklers for making this years picklefest a truly great and very memorable festival.

Without you guys and girls this could not happen.

Shelley Hartnell co picklefest organiser takes a well earned drink.

The fickle pickle of fate awaits the votes and the picklers start to taste the delights of the show.

The Wishing tree went down a storm, people wished for money, health, happiness,to run the three peaks in under 5hrs, the wind would calm down,to die quickly,and Jay wished to win and all her wishes came true....

Well picklers that's it for another year, we had so many fantastic entries some of which were even edible.

The cake section this year was a big hit with cakes and tray bakes of all different shapes and sizes.

1st Prize in the cake section was taken by Amy Hird

1st Prize in Preserves was taken by Val Hartnell

1st Prize in Pickles was taken by Jay Haigh

Overall best in show was taken Emma Omerod

Jay Haigh made a wish on the wishing tree and her wish came true when she walked away with first prize in the pickles

Pickle headquarters is getting ready for the big top

The first entries have started rolling in....

PICKLED PORK OR PICKLED MEAT

2 lbs. Very Fresh Pork Cut into 2 inch cubes (I use Pork Shoulder or Boston Butt)
1 Qt. White Vinegar
1/2 Cup Mustard Seed
6 Each Whole Cloves
6 Each Whole Allspice
1/2 tsp Crushed Red Pepper
3 Fresh Bay Leaves
6 Whole Garlic Cloves
1/2 of a Medium Onion, Coarsely Chopped
1 Tbsp Salt
1 Tbsp Black Peppercorns

Method

Add all the ingredients except the Pork to a 2 qt Saucepan. Bring to a boil. Boil for 3-4 minutes, then place it into a container to cool in the refrigerator. When the mixture is completely cold, add the pork. Make sure the pork is completely covered; stir to make remove any air bubbles. Cover and place in the refrigerator for 4 days before using.

ENGLISH PUB STYLE PICKLED ONIONS

This pickle is made the traditional way, with a short brining to
keep the onions crisp, and with cool rather than hot vinegar. If
you'd like to can the onions, though, use two one-pint or four half-
pint Mason jars instead of a quart jar, and pour the spiced vinegar
over the onions while the vinegar is hot. Seal the jars immediately
with hot two-piece caps, and process the jars for 10 minutes in a
boiling-water bath. Sharp-tasting, brown malt vinegar is available
at some supermarkets. If you can't find it, or if you'd like a
milder pickle, use white wine vinegar.

1/2 cup pickling salt
2 quarts water
1 1/2 lbs. very small onions or shallots
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled

Makes 1 Quart
1. In a bowl, dissolve 1/4 cup salt in 1 quart water. Add the
onions. Weight them gently with a plate that fits inside the bowl.
Let them stand 8 to 12 hours.

2. Drain the onions, and peel them. Return them to the bowl. Make a
brine with the remaining salt and water, pour it over the onions,
and weight them gently again. Let them stand 2 days.
3. In a nonreactive saucepan, bring the sugar and vinegar to a boil.
Let the liquid cool.
4. Drain and rinse the onions, and drain them well again. In a 1-
quart jar, layer the onions, peppercorns, allspice, pepper flakes,
and bay leaf. Cover them with the cooled, sweetened vinegar. Cover
the jar with a nonreactive cap, preferably all plastic.
5. Refrigerate the jar for at least 1 month before eating the
onions. They will keep for at least 6 months.

A good reason to eat and make pickles!!

Pickles are a popular snack, side dish, and condiment. But did you know that pickles are also a healthy part of your diet? There are many different pickle recipes out there, but each version has its own healthy benefits depending on the ingredients that went into the pickle and the method used for pickling, whether fermented or packed with vinegar. Pickles are great for most diets because not only are they low in calories, and low in fat or fat-free, many versions are also low in sugar.

Pickles are also a healthy edition to your diet for other reasons. Pickles, being made from cucumbers or other vegetables, are high in fiber which is necessary for digestive health and fighting cancer. The cucumbers and other vegetables also contain antioxidants, which fight free-radicals, and depending on the veggie, can be a good source of calcium, magnesium, and iron. The recommendation by most health professionals is to eat five servings of vegetables and fruit each day. Eating pickles is a great way to get a daily serving or two of your five-a-day!

The spices with which pickles are made are also healthy. For example, dill and garlic, both of which are popular in pickles, both have the ability to regulate bacterial growth. Dill and other spices also contain flavonoids, which is a healing addition to your diet. Mustard seeds are known to be good for digesting foods and even turmeric powder has medicinal properties and is believed to lower rates of Alzheimer’s disease.

Fermented pickles also have good bacteria that can control harmful intestinal microbes. When pickles are fermented, lactic acid is created. This acid helps to lower fat in the bloodstream, improve circulation, and lower high blood pressure. It also helps to support a healthy digestive system, reintroduces good bacteria into the intestines, such as Lactobacillus acidophilus, and is beneficial for diabetics. In fact, one study even found that eating fermented products regularly contributed to lower rates of skin problems, asthma, and auto-immune disorders.

Many pickles are made with vinegars. This healthy liquid has several positive properties in addition to its tangy taste. Vinegar is known to boost the immune system, ease digestive disorders, and can break down calcium deposits in a person’s joints. In addition, vinegar is known to decrease high blood pressure, and help treat urinary infections. It is even said to re-mineralize your bones, balance your blood pH, and fight infection. Vinegar is also anti-bacterial and anti-fungal. It inhibits the growth of the E.coli bacteria, and when used in conjunction with salt, which is common in pickling, the anti-bacterial properties are amplified.

Another common item used for pickling is apple cider vinegar. It has several additional health benefits as well. Not only does it contain several minerals, thirty-plus nutrients, and pectin, which is good for your heart, it also contains several essential amino acids, all of which are a great addition to your diet.

Pickles can be a tasty snack eaten with the confidence that you’re having something healthy at the same time - what could be better? Hey, even Aristotle, Thomas Jefferson, Napoleon, and Cleopatra believed in the health benefits of the pickle, and Hippocrates utilized it for one of the first medicines! So if you ever needed a reason to eat more pickles, now you have it.

Copyright 2006 Jonathan Heusman

Pickled Celery

Ingredients:

6 Celery stalks

1 tablespoon Soy sauce

1 tablespoon Vinegar

1/2 teaspoon Salt

1/2 teaspoon Sugar

3 dr Sesame oil; more or less

Method:

1. Remove leaves, tough ends and stringy portions of celery stalks; then cut in 1-inch sections. (If stalks are wide, cut lengthwise in half first.) Blanch to soften slightly. Place in a bowl.

2. Combine soy sauce, vinegar, salt, sugar and sesame oil. Add to celery and toss.

3. Refrigerate, covered, only to chill (about 20 minutes).

NOTE: If the celery is young and tender, blanching isnt necessary.

VARIATIONS: Before step 2, add any of the following to the celery:

ABALONE: 1/2 cup canned, either slivered or cut in strips. Omit the vinegar; double the soy sauce.

CHICKEN: 1 cup cooked, either slivered or cut in strips. Omit the vinegar.

SHRIMP: 1/4 cup, cooked and minced. Omit the sugar.

WALNUTS: 1/2 cup, shelled and blanched.

Ingredients

• 4 unwaxed lemons, zest and juice

• 200g/7oz unrefined caster sugar


• 100g/3½oz unsalted butter, cut into cubes

• 3 free-range eggs, plus 1 free-range egg yolk

Preparation method

1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

Peach Pickle

Ingredients:

• 5 lb (2.3 kg) peaches
• 1 tablespoon whole cloves
• 1 tablespoon allspice berries
• 3" (7.5 cm) cinnamon stick
• 2" (5 cm) root ginger
• Rind of half a lemon
• 2 lb sugar (900 g) sugar
• 1 pint ((570 ml) white wine vinegar

Method:

1. Peel, stone and half or quarter the peaches, depending on size.
2. Tie the cloves, allspice, cinnamon, ginger and lemon rind in a muslin bag.
3. Put the sugar and vinegar into a large stainless steel or enamelled pan and heat until the sugar has dissolved.
4. Bring the syrup to the boil, add the peaches and bag of spices.
5. Simmer for about 5 minutes or until the peaches are just soft.
6. Remove the peaches using a slotted spoon and pack them into clean, hot, sterilized jars.
7. Boil the syrup until it has reduced by about one.third.
8. Discard the bag of spices and pour the syrup over the peaches, allowing the syrup to penetrate through.
9. If necessary add more syrup until the jars are full.
10. Cover and seal.
11. Label with contents and date once the jars are fully cool.

Another Quick One!!

Ingredients:

• Mushrooms
• Salt
• Spiced Vinegar (See Quick Spiced Vinegar Recipe)

Method:

1. Choose small mushrooms if you can. Otherwise cut larger ones into half or quarters. Wash the mushrooms and wipe clean.
2. Layer with salt in a basin, finishing with a layer of salt.
3. Leave for several hours, stirring occasionally.
4. When the liquor has emerged from the mushrooms, pack into clean, sterilized jars with a little of the liquor and cover with cold spiced vinegar.
5. Cover and label with contents and date.

Note: Best if left for at least 2 weeks before using.

A Last minute Pickle recipe that will be ready in time for picklefest 2011

Ingredients:

• Cucumbers
• Salt
• Spiced Vinegar (See Quick Spiced Vinegar Recipe)

Method:

1. Wash the cucumbers and wipe clean. Do not peel unless they are bitter.
2. Cut into slices or dice into cubes.
3. Layer with salt in a basin, finishing with a layer of salt.
4. Leave for 24 hours.
5. Rinse thoroughly in cold water and drain well.
6. Pack into clean, sterilized jars and cover with cold spiced vinegar.
7. Cover and label with contents and date.

Note: Best if left for 4 weeks before using.

Lime pickle

Method:

1kg (2lb) limes
100g (3 ½ oz) cooking salt
1 teaspoon cardamom pods
2 teaspoons cumin seeds
½ teaspoon cloves
500g sugar
Chilli powder (to taste)
75g (2½ oz) fresh ginger root, shredded

Place the limes in a bowl and cover with cold water. Leave to soak overnight, then drain. Top and tail them and cut into 5mm (¼ inch) slices. Place in a glass bowl, then sprinkle with the salt. Mix well, then cover with a clean teatowel and leave to stand for 12 hours.

Next day, grind the spices. Drain the limes, reserving the liquid they have produced. Place this liquid in a large pot with the sugar and ground spices. Bring to the boil, stirring until the sugar has dissolved, then boil for 1 minute. Remove from heat, add chilli powder and leave to cool. Add the limes and ginger and mix well.

Pack into sterilised jars, ensuring that there are no air pockets, then seal. Leave in a warm place, such as a sunny windowsill for 4-5 days before storing.

The pickle will be ready in 4 to 5 weeks

Crunchy courgette pickle

Ingredients

500g courgettes
2tbsp sea salt
500ml cider vinegar
1tsp mustard powder
2tsp black mustard seeds
1 tsp yellow mustard seeds
1tsp turmeric

Method

Chop the courgettes into small cubes & put in a bowl with the salt. Cover with cold water and leave for 1 hour. Meanwhile, put all remaining ingredients into a saucepan, mix, bring to boil and simmer for 3 mins then put aside to cool. Drain the courgettes and stir them into the cooled mixture, transfer to a clean jar then put in fridge. Best made a few days before serving.

Hi Pickle Lovers

Its got to that time of year again when you should be thinking about your entry to Picklefest 2011

Picklefest 2010 was a bumper year with over 70 entries.

So guys and girls its time to put your thinking caps on and try to come up with the winning entry!!!!

Good luck!!!!

If anyone would like to help with the organisation of next years Picklefest please give me a call.

The week before Picklefest is spent

Making bunting, put up the marquee, running out the electrics and sorting out lighting, putting out the tables and decanting all the pickles on the day of thePicklefest...this all takes so much time and with a little help the Picklefest 2011 will go much smoother:)

Pickle Results

Pickle On Pickle Lovers!

Sssssshhh!.....What goes at Picklefest stays at Picklefest!!!!

Lets Light Up The Sky.....

Two Pickle Lovers

Boys Love A Fire!!

Roasting Chestnuts(maybe)

Jeffery Raymond Kenneth the pickle hound

a little bit sleepy and full of pickles

Celebrations late into the evening

Miss Walker trying to pickle her liver

Best In Show

Paul Bacon

Raspberry and Vanilla Pod Jam

Park View Picklefest 2010 roll of honour

Best In Show

Paul Bacon with Raspberry and Vanilla Pod jam

Pickles

1st Judith Walker with Roast Pepper and Chilli sauce

2nd George Hartnell with Chilli Jam

3rd Jane Hudson with Cashmere Chutney

Preserves

1st Val Hartnell with Lemon Cheese

2nd Emma Martindale with Lemon Cheese

3rd Peter Cresswell with Pickled Strawberries

3rd Jay Haigh with Homemade Cheese

Cakes For Kids

1st Jasmine Kendall with Tiffen

2nd Jack Edmondson with Choc Teaser

3rd Emily Hartnell with Rocky Road

3rd Jess Hird with Peanut butter slice

Most Pickled(hic)

1st Gordon Hutchinson

2nd Robbie Horton

3rd Peter Watson

The Hartnell's would like to say a big thanks to all our family and friends, without you this event would not be possible.

The standards have been raised this year and already people are thinking what they could pull out of the bag for Picklefest 2011, many people said that they would be only too willing to help if next years event goes ahead, that would take a little bit of pressure of Shelley and I.

Thanks again Pickle lovers!!!!!!

The evening was going well and by now the Park View Picklers are well and truly pickled!

Val Hartnell walks away with 1st prize in the preserves section for her granny's recipe for lemon Cheese

Ready for the results.

The votes are in and have been counted, it's time for the Fickle Pickle of fate to cast its spell.

Some hard choices to be made

Tasting gets underway

Relaxing before tasting the pickles

Cakes for kids

Pink Pickle Police waiting to to pickle stickers on all the Picklers!

The calm before the storm

Thanks to all who attended the 2nd annual Park View Picklefest, I'm too sleepy to post the results at the moment however i will over the next few days.