It’s never been a better time to get into pickling. It’s the perfect pursuit for the times we live in. It extends the shelf life of fresh produce, but also adds a depth of flavour that can lift almost any dish.
The ancient practice of pickling, which can be traced back to the Indus Valley in northwest India at about 2400 BC, is alive and well today. In fact, it has taken off again and many are resurrecting the practice of home pickling, in order to stock their larders with delicious, pickled delicacies to be reached for throughout the year.
Pickling takes place in two ways, through the anaerobic fermentation in brine or through immersion in vinegar. Just about anything can be pickled and it adds a whole new dimension to any ingredient. The process is very simple and easy, anyone can do it, no special equipment needed, although sous vide and a vacuum packer can come in handy, otherwise all you need is sealable jars.
Pickled onions are a tasty addition to just about anything. Keep pickled red onion, pearl onions and scallions and keep them to hand to add to salads and cold dishes.
Chefs Steps shows us the way to get ‘professional-level pickles’ by slow-cooking with a suos vide.
Pickled Mustard Seed
Your secret weapon for adding a punch to a whole range of dishes. Easy to do, it just takes a little bit of time.
Dill Pickled Cucumber
About as easy as it gets, just combine vinegar, salt, dill and water. Brine for 90 minutes and you’ve got pickled cucumber.
Pickled beetroots go with just about everything so here’s the fool proof way to make them at home.
Need pickles now? Here’s how to do it in a flash with Sarah Carey.