Pickling


Vibrant colours, crisp textures and sharp flavours. Pickles are the tits. They’ll transform many dishes into beautiful works of art. Like Picasso on a plate, a real feast for your eyes.

I’ve chosen two of my favourite things to pickle – chillies and turnips, but there are so many other beautiful veggies to choose from too so don’t be afraid to switch it up. Perfect for those hot summer days alongside a light salad or a meaty barbecue. Although I tend to have them as a ‘looking-in-the-fridge’ snack. And talking of the fridge – they’re best kept in there and will last a good while unless you become a pickle addict.


Ingredients:

Pickled chilliesΒ 

  • 400g red & green chillies
  • 300ml water
  • 120ml white wine vinegar or rice vinegar
  • 40g salt
  • 1.5tsp sugar
  • 4 garlic cloves
  • Bay leaf

 

Pickled turnips

  • 400g turnips, chopped
  • 300ml water
  • 120ml white wine vinegar or rice vinegar
  • 40g salt
  • 1.5tsp sugar
  • 1tsp peppercorns
  • Bay leaf

 

Method:

  1. In two (clean) kilner jars put the vegetables.
  2. Add the rest of the ingredients for each pickle into separate saucepans and bring to the boil. Stir and make sure sugar and salt has dissolved.
  3. Pour the liquid over the vegetables and secure the jar lids. Keep out on the side until cooled then pop in the fridge. It’s as simple as that.

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