#29: Spring Pickled Veg
Pickles – once you start you’ll never stop…
When the sun shines, make pickles!
Pickling is a great way of buying quality veg when it is cheap and having it available all year round. We know it is good to eat your veg when they are in season, but let’s face it, especially here in the UK, sometimes all you want is the comforting taste of root veg on a rainy freezing Spring (or Summers) day? Pickling is the perfect way to get your fix with zero effort when you want it!
How to enjoy them?
Pickles have infinite uses! Some of our favourite ways to enjoy them include:
- Delicious condiment to any grilled, roasted or fried meat or fish.
- Add zing to a stir fry.
- Loaded on top of your favourite sourdough or cracker topping
- A stylish garnish atop your soup or salad.
- Straight up! Enjoy as a healthy snack on their own.
What to pickle?
Anything – literally any veg can be pickled. The secret is go for what you enjoy and decide whether to do them whole or if you prefer them sliced, diced, shredded up. Play about with different veg, see what you use in your day to day cooking and try jarring some up for later. What works well with your favourite weekly dishes?
You can pickle single veg or try combinations. Please feel free to share your pickling adventures on social and be sure to tag us.
The Pickling Plan…
The process is super simple. Decide the perfect pickling liquor for your pallet and your food. Below is our rough guide to making a pickling liquor but feel free to jazz this up with some extra punch or even re-use it into an ever evolving jar of love!
Pickling liquor is made up of 3 main components:
We like to use them in ratios of 3 parts white wine vinegar, 2 parts sugar, 1 part water. This is quite a sweet but well balanced flavour. As mentioned feel free to add some spice and herbs to this base. We often pickle onions for a week or so then remove the onions (eat them) and add the next batch of veg to the liquid. This gives the next batch and pickles an oniony flavour that I love!
Getting you started…
Below is our favourite Spring veg to pickle together in one jar to really kick start that taste of sunshine!
Rainbow Spring pickles
200ml white wine vinegar
4 spring onion charred on the planchet
6 radish sliced in half
1 shallot slice in rings
4 baby spring carrots sliced length ways
Add the vinegar and sugar to a sauce pan and heat until the sugar has gone into solution. Remove from the heat, add the water and leave to cool.
Add all the veg to a kilner jar, top up with pickling liquor and pop the lid on.
This will keep for months and add a bit of zing to any meat or creamy dish, salad or pasta.