Pickle for Beef or Pork

Preparation info

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • lb (750 g) coarse salt
  • 1 oz (25

Method

Before putting the meat into the pickle, make sure that all the blood has drained from it by rubbing in salt and leaving for a few hours.

Add the pickle ingredients to 1 gallon (4 litres) of water