• Mia

Quick Pickles

Updated: Sep 13, 2020

Pickles add the perfect acidic hit to any dish. Not only can they be whipped up nice and quickly, but they require just a few, store cupboard ingredients and the recipe is so easy to remember - you can impress all your friends and fam by pulling this one out from nowhere. Bosh. Masterchef, we're coming for ya.


PICKLED RED CABBAGE - perfect kebabs, flat breads - anything with a Middle Eastern flavour


1/4 red cabbage

1 garlic clove, minced or smashed under a knife, if you just want the flavour to infuse

1/3 cup of water

1/3 cup white wine vinegar

1 tbsp sugar


Optional:

Peppercorns

Pul Biber (Alleppo chilli)

Mustard seeds

Sumac


METHOD:


1. Heat the water, vinegar and sugar together in a small saucepan. Bring to the boil then turn down immediately. Stir until the sugar has dissolved.


2. Add in your additional flavourings - garlic etc.


3. Pour over the red cabbage whilst it's still warm. This will soften the red cabbage so it's not completely raw when you eat it. We want crunch, but not TOO much crunch.





PICKLED CARROTS AND RADISHES/CUCUMBERS - delicious when paired with cold noodle salads, South East Asian curries or in bao buns


2-3 carrots, coarsely grated, ribboned or julienned

1/3 cucumber, seeds removed, cut into half moons

1/3 cup of water

1/3 cup rice wine vinegar or white wine vinegar

1/4 cup sugar


Optional:

Garlic, minced

Ginger, grated

Sesame seeds

Fresh or dried chilli


METHOD:


1. Heat the water, vinegar and sugar together in a small saucepan. Bring to the boil then turn down immediately. Stir until the sugar has dissolved.


2. Add in your additional flavourings - garlic etc.


3. Wait for the pickling liquor to cool before pouring it


over the carrots/cucumber. Nothing worse than soft and soggy carrots.


4. You can pour everything into a sterilised jar and keep it, or use it straight away. Just be sure to leave the liquid behind as it's a strong mixture meant for quick pickling!


STERILISING JARS AND EQUIPMENT


Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry.



HAPPY PICKLING!!








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