Pickling Made Easy
From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.
Make your own pickle
Make this using Sarson’s Malt Vinegar.
Ingredients
For raspberry vinaigrette
- Raspberries
- Sugar
- Sarson’s Malt Vinegar
For the chips
- King Edward or Maris Piper potatoes
- Salted water
- Peanut oil (for deep-frying)
- Salt
- Pink peppercorns
Method
- Prepare raspberry vinaigrette by crushing a few raspberries and tossing together with a little sugar and Sarson's Malt Vinegar.
- Peel and cut King Edward or Maris Piper potatoes into 1/2cm slices then soak for 30 minutes in water.
- Use a cookie cutter to cut heart shapes out of soaked potato slices.
- Drain and boil in salted water for 5 minutes until just tender.
- Drain and pat dry with some kitchen paper.
- Heat peanut oil for deep-frying to 180ºC and fry in batches for 5 minutes until golden.
- Serving Suggestion: serve hot, sprinkled with salt and crushed pink peppercorns accompanied by raspberry vinaigrette.
Lots more Sarson’s stuff
Sarson’s Recipes
From pickling, to marinades, to salsa and chutney recipes, our delicious selection of recipes use the finest ingredients with Sarson’s to lift any meal.
Recipes