PICKLE RECIPE

Makes 2 medium jars

Ingredients

• Fresh vegetables, such as cucumbers, carrots, onions, beetroot stems. Radishes, peppers (you can mix whatever you like!)
• 250ml vinegar, such as white, apple cider, or rice
• 250ml water
• 2 teaspoons table salt (and more to taste)
• 2 tablespoons granulated sugar (and more to taste)
• 2 sprigs fresh herbs, such as thyme, dill, or rosemary OR a teaspoon dried herbs (optional)
• 1 teaspoon dried herbs or ground spices (optional)
• 2 cloves garlic, smashed or sliced (optional)

Method

1. Wash 2 medium jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Wash and dry the vegetables and cut into desired shapes and sizes.
3. Divide any herbs, spices, or garlic you are using between the jars.
4. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
5. To make the brine: Place the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. *Once dissolved, taste the brine and add more sugar and/or salt if desired* When happy pour the brine over the vegetables to cover. Tap the jar gently to remove any air bubbles.
6. Place the lids on the jars and screw on the rings until tight.
7. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

TIPS:

• You can forage mustard seed pods in September to October, leave them to air dry then use the seeds to flavour your pickles
• The brine can be reused for a new batch of pickles
• If using onions, run them under boiling water before packing into the jar if you don’t like a strong flavour
• Make sure to taste the brine before pouring it over the veg – some people prefer their pickles more vinegar-y while others like them sweeter! 
• You can also pickle fruit like grapes, mango, cherries, which are great for a cheeseboard
• Keep any veg scraps (like carrot tops, onion/garlic peels etc) for making veg stock! You can freeze the scraps until you have enough