As the days grow shorter and Autumn creeps nearer, it's the perfect time to spend more time in the kitchen whipping up some homemade delights. One of the easiest, yet most impressive, DIY condiments is arguably the homemade pickle. The combination of piquant spices and often sweet or savoury vegetables will 'wow' your loved ones this Autumn, in a process that is surprisingly effortless and hassle-free. If
baking isn't your bag, maybe pickling could be your calling...
We round up some of the best quick pickle recipe ideas, from some tried and tested favourites through to some more unexpected offerings. A quick pickle can be made, refrigerated and enjoyed in as soon as two days, however, the longer you leave your pickle to infuse in the brine the deeper the delicious flavour.
What you will need:
Wide mouth mason jar - Choose one that is pint-size.
230ml of the vinegar of your choice - Experiment with different varieties of vinegar to discover your preferred flavour as they will alter the taste of your pickle. We recommend white vinegar, white wine vinegar or apple cider vinegar.
1 tbsp Pickling spice - This is the blend of spices that will infuse with your fruit or vegetable as they pickle. You can create your own blend of spices at home or use a pre-mixed combination. We have recently released our own piquant blend of pickling spices that can be purchased from our Etsy store or from The Sussex Produce Company in Steyning, West Sussex right now. Our blend contains yellow and black mustard seeds, pimento, chillies, cloves and coriander seeds.
Fresh herbs - Along with your chosen spice blend, fresh herbs can add another dimension to your pickle. The fresher the better! Herbs such as thyme or dill work wonderfully with a variety of vegetable pickles.
230ml of water
1 tbsp of salt
450g of the fruit or vegetable of your choice - Here comes the creative part! Most of the enjoyment comes from experimenting with different fruit and veggies. Pickled vegetables are so versatile and can be used to complement a variety of dishes. This vegetable weight is a rough estimate, as it somewhat depends on the ingredient you choose. Read on to discover some of our favourite combinations.
The method
Sterilise your jar - Wash the jar in hot, soapy water before rinsing and placing on a baking tray. Do not dry the jar. Place the baking tray in a preheated oven at 160°c for 10 minutes. Remove and allow them to air dry completely.
Prepare your fruit/vegetables - Wash them first and then chop to the desired size and shape. Depending on the vegetable, some taste better when pickled whole, such as tomatoes or onions. Again, this is usually down to personal taste so play around with different shapes and sizes.
Fill your jar with the spices
Tightly pack the vegetables into the jar - Be careful not to squash them!
Prepare the brine - The "brine" is the combination of vinegar and water. Add the vinegar, water and salt to a small saucepan and slowly bring to the boil. You are waiting for the salt to completely dissolve and the mixture to combine. Some recipes call for the addition of sugar as well as salt at this stage.
Pour the brine into the jar - Leave a gap at the top of the jar, around 2cm.
Seal the jar tightly - Be sure to tap out any air bubbles within the jar before tightly closing the lid.
Refrigerate and wait - Allow the jar to cool down completely before sticking it in the fridge. In order to achieve a more intense and rewarding flavour, leave the concoction to pickle for a few days. If you really can't wait until then, you can enjoy the pickle after two days. The longer you wait, the better the taste.
Storage - Keep the jar in the fridge and, once opened, it is best to consume the pickle within two weeks however it may keep for longer.
What can I pickle?
The question should really be what can't I pickle?
Onions
Whether you choose white onions, red onions or shallots, these bulbs are as traditional as it gets. They are extremely versatile and can be prepared in a number of ways. To achieve the pub and chip shop classic, pickling the onions whole in malt vinegar will do the trick. These should be left to infuse with the brine for a bit longer, up to six weeks before consuming.
To enjoy pickled red onions, we recommend using a light vinegar and cutting them into rings so they are easier to serve. When making the brine, it is also a tasty option to add a tablespoon of sugar to the mixture, bringing out a beautiful sweetness. This condiment will suit salads, sandwiches and as part of a topping for potato salad.
Cucumbers
Pickled cucumbers are the perfect accompaniment for burgers, fish and chips and cold meat. Try using apple cider vinegar and add fresh dill to the mix to enjoy the refreshing flavour. Pickled cucumber is known as quite a summery option however we believe it should be enjoyed all year round.
Beetroot
If you're looking for a pickled accompaniment to your cheeseboard, we really recommend roasted pickled beetroot. To prepare the beetroot, it is best to roast the beets in the oven first until they are tender before peeling, chopping and placing in the jar. For this recipe, white wine vinegar works well. As with pickled onions, beetroot should be left in the brine for around a couple of weeks to produce a punchy pickle.
Cauliflower
For a pickled vegetable that tastes delicious with olives or hummus, why not try curried pickled cauliflower? The standard pickling recipe can be adapted by adding curry powder and turmeric alongside the usual pickling spices. Cut the cauliflower into delicious bitesize florets before adding them to the jar. This recipe can be left to pickle for a couple of weeks.
Watermelon
Unique and unexpected, pickled watermelon is a tasty addition to your cold meat platter. There are many variations on this recipe, from using watermelon slices to using just the rind. Whichever you choose, both are sweet and delicious. It is best to choose a light vinegar such as apple cider or white vinegar for these recipes.
To use just the rind, ensure that when you prepare the fruit you remove all the green areas from the skin and when creating the brine, sugar should be added to bring out the sweetness of the fruit. It is also recommended to boil the rind in the brine before adding it to your jar as it will soften the fruit whilst the addition of lemon slices will also increase the depth of flavour.
When preparing full watermelon slices, we've found that cutting the fruit into small triangles works well. Sugar should be added to the brine mix and a good amount of fresh dill to the jar before adding the slices. Once left and refrigerated for a few days, the pickled watermelon can be enjoyed as a cheese and meat accompaniment. Or if you're feeling adventurous, add a small amount of the brine and watermelon to sparkling water to create a refreshing yet savoury drink.
These are just five pickling options, however, there are endless possibilities. Once you've practised a few different varieties, why not try combining different vegetables to create a pickled blend? Our suggested recipes are quick, refrigerator pickles, however, there are more complex recipes out there that involve fermenting your vegetables over a number of weeks. Whichever method you choose, pickling is the perfect homemade project for the autumn months.
Comments