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Our Favourite Pickles

Make your own pickles

Our Favourite Pickles

Who doesn’t love a pickle? We had an incredibly fun evening teaching a lucky few how to quick pickle the seasonal bounty of fruit and vegetables. There were some great concoctions and we certainly had an eye on a few of them for ourselves!

We took along some of our own to accompany dinner and thought it was only right to share some of our secrets. For those of you that didn’t manage to nab a ticket to the evening, we have included our base pickle liquor recipe along with what we would add to them to make the following pickles perfect with pork pies, cold cuts, cured and smoked fish.

QUICK PICKLE BRINE

Makes 2x 500ml Jars

Ingredients

450g fresh vegetables or fruits

For the brine:
1 cup / 240ml vinegar
1 cup / 240ml water
Up to 225g /1 cup of sugar
1 tablespoon salt

Instructions

  1. Prepare your jars:Wash the jars and lids in warm soapy water and rinse well. Pop the glass jar on the lowest temperature into the oven for 4-5 minutes until dry, but don’t add the rubber seal!
  2. Prepare your fillings:Wash and dry the vegetables/fruit. You can leave them whole, dice them, cut them into matchsticks or slice into coins – whatever you fancy! We’ve got a handful of our favourite pickle combinations listed below!
  3. Add your flavour:Divide the herbs, spices, or other flavourings you are using into the jars.
  4. Add the vegetables: Pack the vegetables into the jars, making sure there is just a little bit of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without bruising.
  5. Make the pickling liquid: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
    For hot brine – pour the brine over the vegetables whilst hot, filling each jar to within 1/2 inch of the top.
    For cold brine (which gives a crisper crunch) – leave the brine to cool to room temperature before pouring into the jars.
  6. Seal the jars:Close the lids on the jar to seal.
  7. Cool and refrigerate:Let the jars cool to room temperature, then store them in the fridge. The pickles will improve with flavour as they age — try to wait at least 48 hours before cracking them open!

LEMON AND GINGER CARROT PICKLES

1/2 batch of the above pickle brine, made with cider vinegar
Carrots – sliced thinly into discs, cut into sticks or peeled into ribbons
3 pieces of thinly peeled lemon rind (try to avoid the pith as this has tendency to be a little bitter)
2cm piece of ginger, peeled and sliced into discs
½ tsp fennel seeds
½ tsp white mustard seeds

Combine all of the above in a sterilised 500ml glass jar, seal and leave to cool to room temperature. Pop in the fridge, wait 3-4 days – then enjoy!

ANISE RED CABBAGE PICKLES

1/2 batch of the above pickle brine, made with red wine vinegar
Finely shredded red cabbage
2 Star anise
½ cinnamon stick
½ tsp black mustard seeds

Combine all of the above in a sterilised 500ml glass jar, seal and leave to cool to room temperature. Pop in the fridge, wait 3-4 days – then enjoy!

BEETROOT PICKLES WITH ORANGE AND CARAWAY

1/2 batch of the above pickle brine, made with red wine vinegar
Beetroot – cut into wedges
Pinch of pink pepper corns
2 pieces of thinly peeled orange rind (try to avoid the pith as this has a tendency to be bitter )
¼ tsp caraway seeds
2 juniper berries, bruised
¼ tsp black mustard seeds

Combine all of the above in a sterilised 500ml glass jar, seal and leave to cool to room temperature. Pop in the fridge, wait 3-4 days – then enjoy!

MAPLE AND DILL CUCUMBER PICKLES

1/2 batch of the above pickle brine, made with red wine vinegar, and replacing the sugar with half the quantity of maple syrup
Baby cucumbers left whole or cut into wedges
4 sprigs of dill
1 piece of thinly peeled lemon rind ( try to avoid the pith as this has tendency to be bitter
½ tsp white mustard seeds
1 bay leaf

Combine all of the above in a sterilised 500ml glass jar, seal and leave to cool to room temperature. Pop in the fridge, wait 3-4 days – then enjoy!

RADISH PICKLES WITH WILD GARLIC

1/2 batch of the above pickle brine, made with cider vinegar
Radishes, whole or sliced
6 wild garlic leaves
Pinch of black peppercorns

Combine all of the above in a sterilised 500ml glass jar, seal and leave to cool to room temperature. Pop in the fridge, wait 3-4 days – then enjoy!



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