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!
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!
This method is similar to preserving lemons, except you’re using 100 per cent salt to preserve the citrus skins and no citrus juice. And you can combine all different kinds of citrus skins in one jar – there is no need to preserve them in separate jars. When a recipe calls for preserved lemons or citrus peel, you can fish a bit of your salt-preserved citrus skin out of the jar, rinse it or soak it for 30 minutes, then thinly slice it to use in stews, soups, tagines, marinades and dressings.
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!
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.
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!
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.
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.
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!
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.
These Sri Lankan lime pickles are usually served at the table as an accompaniment to meals, and be warned: these really do pack a punch! Make sure to have lots of fragrant steamed rice on hand - with something as flavourful as this, you’ll not need very much else to make your meal go a loooong way.
The glut of zucchini has us using every trick in the book to try to preserve their delicate flavour. Fermenting extends their life, and keeps that ethereal flavour that is so readily lost when you pickle using vinegar.
These pickles are delicious as a side dish, or to add piquancy to stir-fries and braises.