Pickling
WHEN MAKING PICKLED ONIONS, DON’T FORGET TO ADD SOME PICKLING SPICES! CHILLIES, PEPPERCORNS OR BAY LEAVES ARE ALL GREAT!
Pickling is the traditional method of preserving in salt and vinegar which is incredibly easy to carry out at home. When you mention the word “pickling”, the mind instantly snaps to a couple of pub classics, pickled eggs and onions, which are a perfect accompaniment to a cheese ploughmans and a pint of ale. A simple way of preserving texture and appearance, there are a number of variations on the theme including “hot picking”, which involves heating at least one of the ingredients to reduce crunchiness. Lime pickle, a staple side with Indian cuisine, is a classic example of this.
HOT PICKLING RECIPE: PICCALILLI
This British classic should be made now, while cucumbers and green beans are still available and the cauliflower season is in its infancy. A velvety sauce and crisp vegetables are key to this dish, and it matches superbly with cheese, cold meats and sausages to name but a few! Once complete, unopened jars should keep in a cool, dark place for 18 months.
Makes 2.5 – 3kg
1 cauliflower, broken into small florets 1 courgette, cut into 1cm dice 3 medium onions, cut into 1cm dice 3 carrots, cut into 1cm dice
1 cucumber, peeled, seeded, and cut into 1cm dice
200g green beans, cut into 1cm pieces 100g salt 75g plain flour 1 tbsp mild curry powder 15g ground turmeric
42 | THE WESTCOUNTRY FOODLOVER
45g mustard powder 25g ground ginger 1 litre white, distilled malt vinegar 600g sugar
1 Put all prepared vegetables in a large bowl, toss with the salt, then cover and leave for 24 hours. Rinse well in several changes of water and then leave to drain in a colander for 30 minutes.
2 Sift the flour and spices into a large pan and gradually start to add the vinegar, blending well until you have a smooth paste with no lumps.
3 Add the rest of the vinegar and the sugar and bring to the boil, stirring all the time until thick.
4 Add the prepared vegetables and bring back to the boil for two minutes.
Remove the pan from the heat, pour the piccalilli into sterilized jars and seal.
Leave for at least a month to mature before eating.
Made at Home: Preserves Dick & James Strawbridge Published by Mitchell Beazley
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