Quick Pickles

Pickles help to make everything taste great, but not only that they’re great for you!

Low in calories, containing beneficial bacteria, food preservation and helping to eliminate waste these crunchy preserves are a food superhero!

Crisp, acidic and full of flavour they elevate the enjoyment of so many foods.

This ancient art is an absolute must, and any good cook needs a couple of pickle recipes in their repertoire…but best of all, they are so simple to do.

Here are a few of our fave simple pickles.

Pickled Eggs

Great as part of a picnic or Ploughman’s lunch.

Ingredients

400 ml Malt vinegar

100 g Caster sugar

2 Bay leaves

1 tsp Black peppercorns

1 tsp Coriander seeds

½ tbsp Salt flakes

150 ml Water

6 Eggs, medium

Method

1. Put the vinegar, sugar, bay, spices, salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below* about adding other flavours, colours or spices. Once boiled, leave the liquor to cool completely.
2. Bring a large pan of water to the boil, lower in the eggs gently with a slotted spoon and set a timer for 7 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool thoroughly before peeling. To do this gently tap the eggs on the work surface and peel off the shells.
3. Put the boiled eggs in a sterilised jar (approx. 1 litre capacity) and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

*Add spices to your liking such as chilli flakes, turmeric, curry, mustard seeds, fennel or whatever to flavour and colour your pickled eggs. Chopped beetroot is also great to add to the mixture to pickle your eggs pink. After cooling, strain any spices or ingredients from the pickling liquor before adding to the jar.

Pickled Cucumbers

Always handy to have in the pantry. Great all-rounder pickle and can be used on a burger as well.

Ingredients

500 g Lebanese cucumbers, thinly sliced into rounds

2 no Garlic cloves, thinly sliced

300 g White wine vinegar

225 g Water

100 g Caster sugar

2 tsp Mustard seeds

2 tsp Coriander seeds

2 tsp Black peppercorns

1 Bay leaf

1 tbsp Salt flakes

Few Dill fronds

Method

1. Place the sliced cucumbers into a colander and cover with ice cubes. Leave to sit for 30 minutes before draining them and patting the cucumbers dry. This step will help to retain the crunch of the vegetable.
2. In a saucepan add the vinegar, water, sugar, mustard seeds, coriander seeds, peppercorns, bay leaf and salt. Bring to a boil and stir to dissolve the sugar and salt. Turn the heat off and leave to cool.
3. Pack the cucumbers and a few sprigs of dill in a wide mouthed jar(s). The veg should be packed tightly.
4. Pour over the cooled brine and keep the veg submerged.
5. Lid tightly and the pickles will be ready to eat after a night in the fridge. They will last for six months at least refrigerated before opening.
6. Store in the fridge once opened for a couple of weeks.

Quick Pickled Veg

Having a jar of these always to hand means you can whip up a side for sandwiches, snacks and much more. Also great in a chopped salad, these veggies add crunch, brightness and vitality to any dish.

Ingredients

Veggies, whatever you like. Super fresh, washed, dried and cut if needed.

500 ml White vinegar (or red wine, white wine, rice wine, cider or any vinegar or vinegar combo)
500 ml Water

300 g Caster sugar

60 g Salt flakes

2 tsp Fennel seeds

1 tsp Mustard seeds

1 tbsp Coriander seeds

Method

1. Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole.
2. Add the water, vinegar, sugar, salt and spices to a saucepan and bring to a boil, stir to dissolve the sugar and salt. Leave to cool in the pan.
3. Pack the veggies in jars.
4. Carefully pour the liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon.
5. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a centimetre of room between the liquid and lid.
6. Let sit on the bench to cool, and after an hour or two, cover and place in the fridge. These will taste good after 8 - 12 hours, but much better after a couple of days.