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 Pickling Vinegar.
Ingredients
- 1 kg washed, peeled seasonal vegetables. Select 5 or 6 from: cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, shallots, peppers, nasturtium seed pods.
- 50g fine salt
- 30g cornflour
- 10g ground turmeric
- 10g English mustard powder
- 15g yellow mustard seeds
- 1 tsp crushed cumin seeds
- 1 tsp crushed coriander seeds
- 600ml Sarson’s Pickling Classic Malt Vinegar
- 150g granulated sugar
- 50g honey
Method
- Cut vegetables into small, bit-sized pieces. Place in large bowl and sprinkle with salt. Mix well, cover and leave in a cool place for 24 hours. Rinse with cold water and drain thoroughly. Blend cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar.
- Put the rest of the vinegar into a saucepan with sugar and honey and bring to boil. Pour a little of the hot vinegar over blended spice paste, stir well and return to pan. Bring gently to the boil. Boil for 3-4 minutes. Remove the pan from the heat and carefully fold in the vegetables. Pack into warm sterilised Kilner® Jars and seal immediately.
- Leave for 4-6 weeks before opening.
Adapted from Pam's Piccalilli from the River Cottage Preserves Handbook.
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