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19.01.2018

HELLO PICKLE

19.01.2018

EMMA SLEIGHT

Food & wine editor

HELLO PICKLE

Jars at the ready – it’s time to try your hand at the preserving trend with our recipes for easy pickles

Sweet slivers of rainbow carrots on charred mackerel. Slices of delicate sprouting fennel with a hunk of mature cheddar. Pink-tinged rounds of sharp radish sprinkled over a hot kale salad. Pickles are having a moment. Brilliant at giving extra depth of flavour and texture, not only do crunchy pickled vegetables look fantastic and taste wonderfully fresh, the fermenting process helps preserve probiotics, aiding the production of healthy bacteria for better digestion. Start with a classic pickling liquid – three parts water to two parts vinegar to one part sugar, with salt to taste, heated in a saucepan – and experiment with the fruits and vegetables in our recipes below.
Stock up on kilner jars

“FRESH, vibrant and full of goodness
– try your hand at pickling”

Quick pickled carrots

Serving suggestions: Add to a salad of fresh and roasted carrots. Use as an alternative appetiser, served with a scoop of crème fraiche and toasted hazelnuts. Tired of the same old toast options? Top yours with pickled carrots, roasted carrots, a crumble of feta and flaked almonds.

Ingredients
Bunch of rainbow carrots
Basic pickle liquid ingredients – 3 parts water, 2 parts cider vinegar, 1 part sugar, salt to taste
Peel of 1 unwaxed orange
3 fresh bay leaves
2 tsp black peppercorns, lightly toasted
10g fresh ginger, finely sliced

Wash jars in plenty of hot soapy water, or run them through the dishwasher. Heat in a low oven (110-120C/90-100C fan/gas ¼-½) for 25 minutes. Ensure they are hot and dry when you fill them.

Heat the water, sugar and salt with the orange peel, bay leaves, peppercorns and ginger in a pan on a medium heat. When the sugar and salt are dissolved, pour in the cider vinegar and whisk well. Pour over the carrots, ensuring they are fully covered.

We recommend you store the jars in the fridge once opened, for up to four weeks as a general rule of thumb, but some fruit and vegetables may keep for longer.

 

Quick pickled figs

Serving suggestions: With blue cheese, or as an alternative toast topping. Try with goat’s cheese and on rye bread, with a couple of these beautiful figs sliced into quarters.

Ingredients
Fresh figs
Basic pickle liquid ingredients – 3 parts water, 2 parts vinegar, 1 part sugar, salt to taste
1 red chilli, sliced in half
Peel of 1 lemon
2 star anise
2 tsp fennel seeds
50ml balsamic vinegar

Wash jars in plenty of hot soapy water, or run them through the dishwasher. Heat in a low oven (110-120C/90-100C fan/gas ¼-½) for 25 minutes. Ensure they are hot and dry when you fill them.

Heat the water, sugar and salt with the chilli, lemon peel, star anise, fennel seeds and balsamic vinegar in a pan on a medium heat. When the sugar and salt are dissolved, pour in the vinegar and whisk well. Pour over the figs, ensuring they are fully covered.

Store the jars in the fridge once opened, for up to four weeks.

 

Quick pickled radishes

Serving suggestions: An alternative side for roast beef, white fish, or an addition to a salt beef sandwich. Add feta, sliced orange and watercress for a quick lunch. Pair with watermelon slices for a sweet and sour snack.

Ingredients
Pack of pink radishes, sliced
Basic pickle liquid ingredients – 3 parts water, 2 parts vinegar, 1 part sugar, salt to taste – plus one of the following:
10g fresh finely sliced ginger and 1 tsp black peppercorns
1 tsp cardamom seeds and pink peppercorns, lightly crushed and toasted

Wash jars in plenty of hot soapy water, or run them through the dishwasher. Heat in a low oven (110-120C/90-100C fan/gas ¼-½) for 25 minutes. Ensure they are hot and dry when you fill them.

Heat the water, sugar and salt with your chosen spices in a pan on a medium heat. When the sugar and salt are dissolved, pour in the vinegar and whisk well. Pour over the radishes, ensuring they are fully covered.

Store the jars in the fridge once opened, for up to four weeks.

 

Quick pickled cauliflower

Try our coloured cauliflower florets – pickling enhances their beautiful purple and yellow shades.

Ingredients
Pack coloured cauliflower florets (or cauliflower head, cut into florets)
Basic pickle liquid ingredients – 3 parts water, 2 parts vinegar, 1 part sugar, salt to taste
2 tsp za’atar
1 tsp cumin seeds, lightly crushed

Wash jars in plenty of hot soapy water, or run them through the dishwasher. Heat in a low oven (110-120C/90-100C fan/gas ¼-½) for 25 minutes. Ensure they are hot and dry when you fill them.

Heat the water, sugar and salt with the za’atar and cumin seeds in a pan on a medium heat. When the sugar and salt are dissolved, pour in the vinegar and whisk well. Pour over the cauliflower florets, ensuring they are fully covered.

Store the jars in the fridge once opened, for up to four weeks.


 

Quick pickled fennel

Serving suggestions: Try in a sandwich on toasted soda bread with crème fraiche and smoked salmon, as a side dish with roast chicken or with pan-fried pork steak and roast sweet potato. Also works well with charred mackerel.

Ingredients
Fennel, cut into slices
Basic pickle liquid ingredients – 3 parts water, 2 parts vinegar, 1 part sugar, salt to taste – plus one of the following:
1 tsp chilli flakes, 1 tsp fennel seeds and 2 star anise, lightly crushed and toasted
Peel of 1 lemon and 2 limes, 4 bay leaves, 1 tsp black peppercorns

Wash jars in plenty of hot soapy water, or run them through the dishwasher. Heat in a low oven (110-120C/90-100C fan/gas ¼-½) for 25 minutes. Ensure they are hot and dry when you fill them.

Heat the water, sugar and salt with your chosen spices in a pan on a medium heat. When the sugar and salt are dissolved, pour in the vinegar and whisk well. Pour over the fennel, ensuring the slices are fully covered.

Store the jars in the fridge once opened, for up to four weeks.

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