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Pickles
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Pickles are proof that patience pays off – and sometimes, so does speed. This traditional preservation technique transcends cuisines – a staple around the world, from British and Bhutanese to Korean and German, pickling adds punch and longevity to a diverse array of ingredients.
You can pickle anything – whether it's the classic pickled cucumber to beef. (If you're wondering how to pickle beef, you will need a three-day head start!)
Whatever you are pickling, the tang, depth of flavour and crunch can transform even the simplest meal. Pickles add brightness to heavy dishes, bring texture to soft foods, and are the perfect excuse to make seasonal produce go further.
Here is a list of pickles that can zhuzh up your lunch and add a little zing to your day.
Nutty Bhutanese red rice meets crisp cucumber in a tangy, lightly spiced pickle. A refreshing, textural side that pairs beautifully with grilled meats or rich curries.
Source: Jiwon Kim
Golden, crunchy potatoes share the plate with tangy pickles and crisp tofu, making a lively, flavour-packed dish that’s equal parts comfort and zing.
Source: Jiwon Kim
This is a good way to use up any excess veggies you have in the fridge. The roasting, pickling and added oil make a more antipasto style of pickle, like those you buy from the delicatessen. They’re perfect for picnics! And once you’re done with the pickle, don’t throw out the resulting oil/vinegar mixture! Use it as a handy short-cut dressing, or skim the flavourful oil off the top and use it to add a little... je ne sais quoi to your fried eggs for Sunday brunch!
Roasted pickled eggplant Source: Murdoch Books / Alan Benson
Who says that pickles have to be made with veggies? These pink pickled eggs are not only Instagram-friendly but also adds a lovely point of interest to a traditional ploughman’s platter. Pro tip: it‘s also a great way to re-use brine from another recipe. Simply bring the brine to the boil, then let cool before using. Waste not, want not!
Pink pickled eggs Source: Murdoch Books / Alan Benson
This versatile recipe combines a basic brine mix, and makes a killer accompaniment to roasts, sandwiches – you name it. It will keep for up to a year before opening, and one month in the fridge afterwards. Use any vegetables you might have on hand, this forgiving brine lets you experiment with all manner of flavours and textures.
Source: Andy and Ben Eat Australia, Food Network
The classic Danish thinly sliced cucumber pickle agurkesalat can be served with just about anything – from meatballs to grilled salmon. This version uses a Japanese cutting technique to add an interesting texture to each bite.
Source: Adam Liaw
Germany’s beloved sauerbraten marinates beef in vinegar, spices and aromatics before a slow braise. The result? Tender meat with a rich, tangy gravy that’s perfect with potatoes.
A Mexican staple, these tangy-spicy jalapeños are pickled with carrots, onion and herbs, ready to liven up tacos, sandwiches or cheese boards.
Sweet, tangy and gently spiced, these classic pickles are laced with mustard seeds, turmeric and celery seed for a sunny crunch. Perfect in sandwiches, on burgers or straight from the jar.
Source: Alan Benson
These onions are crisp, tangy and ready in no time – ideal for adding sharp-sweet bite to salads, grilled meats or rich curries.
Source: Benito Martin
A rustic Catalan favourite, these brined and gently smashed olives soak up flavours of garlic, citrus and herbs – perfect for nibbling with bread and cheese.
Source: Rochelle Eagle
Smoky-sweet brine gives these crunchy vegetables a unique twist. They’re as at home alongside barbecue meats as they are in a sandwich.
Barbecue pickles Source: Kitti Gould
A quick pickle that transforms fresh seaweed into a tangy, umami-rich side – perfect with rice, seafood or grilled vegetables – but it also just as at home on a cheeseboard.
Source: Benito Martin
These fragrant slices balance sweet and tart, making them a natural partner for cheese, roast meats or rich terrines.
Italy’s colourful pickle mix of carrots, cauliflower, celery and peppers adds a bright, tangy crunch to antipasto platters and sandwiches.
Source: Benito Martin
Sweet carrots meet the spicy, garlicky punch of Korean kimchi – a fresh-tasting alternative to the classic cabbage version.
Source: Anna Kern
Pearl onions in a sweet-vinegary brine make a colourful garnish and a great partner to grilled meats or cheese plates.
Source: SBs / Stockfood
This recipe only needs two ingredients. Just TWO! Just a little bit of effort, and you’ll be able to make your own sauerkraut, too. Just remember not to use a screw-top jar. The building pressure from the gas released can cause the lid to get so tight that you won’t be able to get it off!
Sauerkraut Source: Alan Benson
The sushi-shop classic: sweet-sour pickled ginger that refreshes the palate between bites and adds zing to grilled fish or rice bowls.
Source: Andrews McMeel Publishing
The cornerstone of just about every meal, homemade kimchi is not only delicious, but takes just a little effort, and a bit of love to make! If you don’t have the fermentation crock that Koreans traditionally use, simply use a glass container, or – in a true homage to modern Korean families – double-layered large ziplock bags!
Korean kimchi is one of many traditional fermented foods. Source: SBS
Earthy beetroot meets a warm, aromatic brine scented with mustard seeds, peppercorns and cloves. The result is sweet, tangy and subtly spiced – ideal with roasts, salads or a simple cheese toastie.
Source: Everyday Gourmet with Justine Schofield
A Vietnamese essential for banh mi, noodle bowls and salads – crisp, lightly sweet and full of crunch.
Carrot and daikon pickle (do chua). Source: Tammi Kwok
Sweet grapes take on a tangy, spiced brine for a surprising pickle that pairs beautifully with cheese or roast meats.
Source: Alan Benson
It’s called achat in Thai cuisine, acar in Malaysia and Indonesia, and atjar in Holland. Indonesian food is a huge part of Dutch cuisine, since the Netherlands and Indonesia shared colonial links.
Source: Hardie Grant Books
This recipe really is as simple as poking a few cloves of garlic into a bed of miso, but if you want to speed up the process, you can blanch the garlic first, too! Once you’re done with the pickles, might we suggest blending the leftover miso with some soft butter – your roast potatoes will never be the same again.
Source: Andrews McMeel Publishing
Chalk one up for a sweet pickle! These pickled cherries are not only great to top desserts, but the leftover pickling liquid would be great to soak (additional booze optional, of course) into a fruit cake or trifle! You might have to use a little more sugar if soaking a trifle though – give it a taste to make sure that it’s not too far on the tart side for you.
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