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
- King Edward or Maris Piper potatoes
- Sarson’s Malt Vinegar
- Peanut oil (for deep-frying)
- Salt
Method
- Peel and slice King Edward or Maris Piper potatoes potato into paper-thin slices using a mandolin or food processor.
- Soak for 1 hour in water. Drain and toss in Sarson’s Malt Vinegar, leave to soak for a further hour.
- Drain and thoroughly pat dry with kitchen towel and then deep fry in peanut oil heated to 180C for 1 minute 30 seconds until golden.
- Serving Suggestion: sprinkle with salt and serve cold.
Lots more Sarson’s stuff
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