Pickling is one of my greatest passions and has been ever since I started growing my own vegetables. I love being able to nestle away food throughout the year, ready for those months when there’s not much coming from the garden. I even have a pickling shed, where I store them all! The taste of any vegetable, or even fruit is so enhanced by tangy vinegars, spices or whole garlic cloves. Putting away my pickles makes me feel as I imagine winemakers do when they stash their bottles in cellars. Once the jars are opened up and tasted, you remember the time when you were making them: it just enriches your everyday life… Whenever we have a lunch of cheese and bread, I’ll go to my pickling shed, fetch some jars and pop them on the table. When you add quickly boiled eggs and throw together a salad, all of a sudden you have a feast.
CUCUMBER & MUSTARD SEED PICKLE
MAKES 600ML (20FL OZ)
For this cucumber pickle, you will need 2 × 300ml (½ pint) jars.
2 cucumbers
1 onion, peeled
1 tablespoon yellow mustard seeds
80g (2¾oz) white granulated sugar
250ml (9fl oz) apple cider vinegar
1 teaspoon fine sea salt
METHOD:
1. Using a mandolin or sharp knife, thinly slice the cucumbers and onion into a large bowl and add the mustard seeds. Then pour over the sugar, vinegar and salt and mix gently.
2. Cover with a tea towel and leave for everything to get to know each other for 1 hour.
3. Give the pickle a good stir and leave for another hour. Then stir again.
4. Spoon into sterilized jars. The cucumber and onion should be completely submerged. This pickle will keep in a cool dark place, or in the refrigerator if you prefer, for 1 month.
BEETROOT & THYME PICKLE
MAKES 600ML (20FL OZ)
You will need 2 × 300ml (½ pint) jars.
6 small beetroot, trimmed
4 thyme sprigs, chopped into 2.5cm
(1-inch) lengths
160ml (5½fl oz) white wine vinegar
140g (5oz) caster sugar
1 teaspoon yellow mustard seeds
½ teaspoon black peppercorns
1 teaspoon fine sea salt
150ml (¼ pint) water
METHOD:
1. Place the beetroot in a saucepan and cover with cold water. Bring to the boil over a medium heat and cook for about 30 minutes, until tender. For a great way of testing whether the beetroot is cooked, push back the skin: if it slides off easily, it’s ready. Drain and refresh under cold water.
2. Peel the beetroot, cut into small wedges and place in sterilized jars.
3. Place the thyme, vinegar, sugar, mustard seeds, peppercorns, salt and measured water in a small saucepan and set over a medium heat. Stir for 2–3 minutes until the sugar has dissolved.
4. Pour the vinegar mixture over the beetroot. Allow to cool completely, then seal and shake well. The beetroot should be completely submerged. This pickle will keep for up to 1 year in a cool, dark place, or in the refrigerator, if you prefer.
