June is busy in the veggie garden. We harvested the rakkyo (scallions or shallots) that we had planted last Summer. We had a magnificent crop! We washed them, soaked them in salt water overnight and then top and tailed them today and put them in vinegar and sugar. Take a look!
Pickling scallions (‘rakkyo’)
And the finished product, June 12. They will be ready to eat from — oh no! — not for another six months!I will have to wait till December, although my pickles book recipe says you can eat them after only three months if you cannot wait.
Just in case: The pickling recipe for 1kg of rakkyo (500grams after cutting of the tops and tails) is:
2.5 cups vinegar, 1cup sugar, 1 cup water, 1 or 2 chillies and 2 tablespoons salt. Boil these all together and let cool before putting in the jar.