Master_baiter 0 Posted November 17, 2008 Report Share Posted November 17, 2008 Easiest and one of the best ive had to do large occy.Skin it, pull as much skin off as you can. Use a knife to cut in then pull it off. Cut it into Lengths you can manage and fit into the pot. I usually do about 10cm.Bring a large pot to the boil, throw in some rock salt.Then chuck in the occy. When the water starts to boil reduce the temp so that it is at a nice simmer.Keep on for about 30 - 40 mins.Remove and put in cold water. Remove and cut into bite size pieces.The get a container and put in a whole bottle of Italian balsamic vintager. Mix and then put in the fridge, by the next day it will be ready. Quote Link to post Share on other sites
Master_baiter 0 Posted November 18, 2008 Author Report Share Posted November 18, 2008 Sorry I had one too many when i wrote this. It is for pickled occy and it is Italian balsamic vinegar dressing. Quote Link to post Share on other sites
YoBBo 0 Posted November 18, 2008 Report Share Posted November 18, 2008 Sorry I had one too many when i wrote this. It is for pickled occy and it is Italian balsamic vinegar dressing.Fixed it for ya mate Quote Link to post Share on other sites
fred 1 Posted November 23, 2008 Report Share Posted November 23, 2008 The master baiter is back.Welcome back mate.Pickled occy sounds like hurl material to me.I'll stick to the tommy yirosJosh Quote Link to post Share on other sites
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