Quick pickling

Quick pickling

For a long time I was worried that this was going to be a complicated and lenghty process to achieve something that tasted remotely nice. And of course the pros of pickling will probably recommend having your veg or egg sitting in the liquor for weeks. But sometimes a quick pickle is all you need to elevate a dish, give of a bit of crunch and a bit of zing!

 

 

So here's how I make mine:

1 The first thing is to put the white wine vinegar on the hob on a low heat. How much you need depends on how much veg you are pickling. Basically the liquor will need to cover your veg. 

2. Then add sugar to the pan (2 tbsp/100 ml of vinegar). I like to add a bit of pink peppercorns or juniper berries to the liquor. Sometimes a spring of dill if it is to go with a fish dish. 

3. Bring to a simmer and take off the heat as soon as all the sugar is disolved.

4. Slice the vegetables you want to use very very thinly, I usually use a mandoline (be carefull not to slice your fingers though!). 

5. Sprinkle a bit of salt on top and let the water come out for 5-10 min. 

6. Pat dry with a kitchen towel before pouring your warm pickling liquor on top.

Leave to cool for 30 min and there you have it! 

Delicious crunchy little pickly gems to sprinkle on your dish!