World Pickling Week
Here are some tasty pickles to get you started:
- 1 medium red cabbage
- 1tbsp salt
- ½ tbsp granulated sugar
- 450ml Pickling vinegar
- ½ small onion sliced
Cut the cabbage into quarters and discard the outer leaves. Cut away the hard central core and shred the remaining cabbage finely. Layer the cabbage in a bowl with salt then cover and leave to stand overnight. In a saucepan gently heat the vinegar and sugar until the sugar has dissolved. Set aside to cool. The following day thoroughly rinse the cabbage and pat dry with kitchen roll. Pack into a sterilised jar adding a slice or two of onion as you go. Pour in the vinegar until the cabbage is covered then put on the lid. Leave for a week before eating.
- 450g green beans, courgettes & capers cut into bite sized chunks
- 450g red chillies, red pepper & red onion cut into bite sized chunks
- 450g yellow peppers, baby sweetcorn and yellow courgettes cut into bite sized chunks
- 3tbsp salt
- 3 tbsp granulated sugar
- 1.2L Pickling vinegar
- Put the green vegetables into one bowl, the red into another and the green into a third.
- Layer them with salt, cover and leave overnight.
- The next day, rinse the vegetables thoroughly and pat dry then pack them into sterilised jars. Put the vinegar and sugar into jug and stir to dissolve.
- Pour the vinegar over the vegetables until covered then put on the lids. Leave for a week before eating.
- 3 courgettes
- 2 red onions
- 2 tablespoons of Maldon sea salt
- A good pinch of dried red chilli flakes
- For the Brine:
- 400ml Sarson’s Malt Pickling Vinegar
- 200g white sugar
- 1/4 teaspoon turmeric
- 2 teaspoons yellow mustard seeds
- 1 teaspoon *dry roasted coriander seeds
*To dry roast, put the coriander seeds into a frying pan over a medium heat stir for a few minutes taking care they don’t burn. Dry roasting intensifies the flavour.
- Trim the ends then using a mandolin slicer, slice the courgettes into 5mm thickness.
- Peel the onions and again using a mandolin slice the red onion into 2mm rings.
- Separate the onion rings and put them into a large bowl along with the courgettes. Sprinkle with salt and mix to coat.
- Cover with cling film and place in the fridge for about 3 hours.
- Meanwhile put the vinegar, sugar, turmeric, mustard seed and coriander seeds into a saucepan and bring to a boil. Then turn heat down and simmer for about 5 minutes.
- Remove pan from heat and let the brine cool to room temperature.
- Leave the salt on the courgettes and onions and drain well.
- Fill sterilised jars with the courgettes and onions.
- Pour in the brine, pressing down to make sure they’re packed in nicely. Tap the jars to remove any trapped air.
- Close the lids on the Kilner jars and store in the fridge. These pickles will be ready to eat the next day and will keep for up to 6 days.
- 1 ¼ cups water
- ¾ cup apple cider vinegar
- 2 tablespoons sugar
- 2 teaspoons Kosher salt
- 1 small red onion, thinly sliced
- 2 cups fresh blueberries
- In a bowl, combine water, vinegar, sugar and salt until dissolved.
- Stir in onions and blueberries. Cover and chill for at least three hours or up to 3 days.
- Preparation time: 10 minutes
- **TIP: Matches lovely with a range of cheeses!
- 5-7 organic lemons, washed
- 115g (4oz.) coarse sea salt
- A few cloves or cumin seeds (optional)
- Freshly squeezed juice of 2 extra lemons
- Cut through or slice each lemon with a sharp knife.
- Open each lemon out slightly, pour salt into the crevices and pack tightly into a sterilised preserving jar. Distribute your thyme, if using, among the lemons (these will look lovely if the lemons are to be given as gifts). Add the rest of the salt to the jar.
- Pour the lemon juice into the filled jar, if there is not quite enough top up with boiled cooled water. Seal and leave at room temperature. The salt will form a brine; invert the jar from time to time to distribute the salt and juice. Leave for 3-4 weeks for the lemon rinds to soften.
- 1tbsp olive oil
- 1 onion thinly sliced
- 1 medium white cabbage, shredded
- 300ml malt vinegar
- 150ml apple juice
- 1tbsp juniper berries, bruised
- 1tbsp salt
- Cut the cabbage into quarters and discard the outer leaves.
- Cut away the hard central core and shred the remaining cabbage finely.
- Heat the oil in a large heavy based pan and cook the onion on a medium low heat until softened.
- Add the cabbage to the pan along with the vinegar, apple juice, berries and salt. Bring to a simmer.
- Transfer to a sterilised jar and store in the fridge.