With all the war time talk, I decided to have ago at making a quick pickle. Pickles are a great way to preserve foods, as well as being delicious!
I chose to pickle my radishes, which are a great place to start if you'd like to have a go at growing vegetables. They're easy to grow, hardy and take just 6 weeks from seed to plant. One of the problems with radishes is they need to be eaten fresh or they loose their flavour fairly quickly. The solution of course, is to pickle them!
You will need:
- Some Radishes (or any other vegetable you fancy)
- 200ml white vinegar
- 200ml water
- 100g Sugar
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- A glass jam jar
- 1 bay leaf
- Teaspoon Coriander seeds
- Teaspoon Mustard seeds
- Red pepper flakes
Before you can put pickle in the jars, you must first sterilise your jars. Place the jars upside down on a baking tray, along with the lids and place in an oven at 180 fan/ gas mark 4 for ten minutes. Don't turn the jars over until you're ready to add the pickle.
Step 2: preparing your veggies
 |
| This variety is known as a 'French Breakfast Radish' |
Clean your vegetables and slice them as thinly as possible. This is key to the quick pickle as it helps make sure the pickling liquid is absorbed fast.
Step 3: Making the pickling liquid
 |
| For my pickling liquid i used coriander seeds and a bay leaf |
Add all your ingredients to a saucepan and bring to the boil, then simmer for a few minutes.
Step 4: Combining everything together
Add your sliced radishes to the jar, then pour the hot pickling liquid over the top. Let the pickle cool for a few moments, then place the lid on the jar. Tighten the lid so it is 'finger tip tight' which means you could easily undo the lid (otherwise the lid can get stuck). Leave your pickle in the fridge and it'll be ready to eat in 48 hours.
I wish you luck in your cooking endeavours and hope you have a lovely day!
Eleanor
No comments:
Post a Comment