Pickling is a great way to enjoy your favourite veggies all year round. Almost any vegetable (and even fruit and eggs!) can be preserved in pickling liquor, however the different sizes and textures of each one chosen will determine how long they will take to pickle, so find the recipe that fits your desired choice of veggie! Make sure you are starting the pickling process with the best quality produce, without the beginning signs of any decay or softening.
Vinegar:
Vinegar contains a high percentage of acidity, and it’s this acetic acid that helps preserve your vegetables for such a long time. The vinegar you choose to pickle with (whether it be malt, white or cider) must have at least a 5% acetic acid percentage in order to preserve ingredients safely. The choice of vinegar will depend on whether you want to impart a colour or flavour to your pickling. For example, pickling in white vinegar will keep the flavour and colour neutral, cider will imbue a slightly sweeter flavour, and malt vinegar will add a toastier flavour and slightly discolour your choice of vegetable.
Salt:
Salt is a very important component when pickling, as it helps prevent the production of harmful bacteria by drawing out moisture. There are two types of ‘salting’. Dry salting prior to the pickling process (which the recipe below uses) or wet salting, which uses a brine as part of the pickling process. We recommend using fine sea salt, with no additives. Table salt isn’t advised, as it contains iodine and anti-caking agents that will both result in discolouration and a cloudy pickling liquor.
Added Flavour:
If you want a bit more of an elevated flavour, try adding some pickling spice. This is available to buy ready-made, or simply make your own by mixing mustard seeds, coriander seeds, cloves, ginger and all spice.
Precision is key:
It’s imperative that you follow the recipe carefully, and weigh out your ingredients meticulously. Each vegetable will require different ratios of vinegar to salt, so don’t be tempted to swap out different vegetables or top up ingredients with alternate ones to the ones stated in the recipe you are using.
Sterilising your jars:
Pickles must be kept in pristinely clean and sterilised jars in order to prevent any sort of spoilage. To sterilise; wash jars and lids thoroughly in very hot soapy water and rinse off any soapy residue. Put both the lid and the jar (open end up) on a baking tray and heat in oven at 140°C (120°C fan) mark 1 for 10-15min until completely dry. We recommend storing your pickle in a Kilner jar with a rubber seal. Remember to remove the rubber seal (however still wash with hot soapy water and dry thoroughly) before placing the jar in the oven, and replace it again before sealing your pickle.
How long will my pickles last?
Unopened pickle jars should be kept in a cool dark place and can be kept for up to 1year. Opened pickle jars must be kept in the fridge and should be consumed within 8 weeks. If you notice any signs of spoilage prior to this though, throw out immediately, without tasting. This is because spoilage could be the sign of the growth of the harmful organism that causes the production of the toxin botulism.
Signs of spoilage:
•Foul smell
•Small bubbles forming in the pickling liquid, without the jar having been disturbed
•Bulging of the jar’s lid
•A skin forming on the top of your pickles
•Drastic change in colour and consistency
What are pickling onions?
Pickling onions are a lot smaller than most other types of onions, meaning that a lot more can fit in a jar at any one time and the pickling liquor can penetrate them at a more even rate. They also have thinner layers which aids the penetration and are a little sweeter in flavour. However, pickling onions are not widely available (usually only Tesco superstores and farmer’s markets), so if you can’t get your hands on any, use small shallots instead.
To make peeling easier, leave shallots in a bowl of boiling water for 2min. Plunge into cold water and peel!
Makes 1.8kg
Pickled Onions Ingredients:
1kg small shallots or pickling onions
100g fine sea salt
1litre malt vinegar
Pickled Onion Recipe:
1. Peel shallots/onions. Trim tops and root end from shallots/onions and put them into a roasting tray. Sprinkle salt over, making sure shallots are well coated. Leave overnight.
2. Wash salt off and dry with kitchen towel. Pack shallots/onions tightly into clean, sterilized jars.
3. Put vinegar in a large pan and gently heat until just simmering. Pour hot vinegar over shallots/onions to cover. Check there are no air pockets and shallots/onions are completely covered. Immediately seal jars with vinegar proof lids. The shallots/onions will be ready to eat after about 2 months. Once opened, store in fridge and consume within 8 weeks.
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