Get Ready to Pickle!
If you like the taste of pickled vegetables and fruit this is a great way to preserve some of your summer glut without taking up valuable freezer space. We pickle onions, shallots, gherkins and beetroot every year.
Now is the time to start thinking about making a big batch of pickling vinegar. It will be nicely infused with spices in about six weeks time.
First, stock up on a good quality vinegar. There are several to choose from, including; malt, cider, sherry, red wine and white wine vinegars. The better the vinegar the better your pickle. You will also need a couple of large airtight glass jars.
Only use whole spices for pickles as ground spices will make the vinegar cloudy. The spices can be simply added loose to the cold vinegar or you can tie them in a muslin bag or use an infuser.
Some common spices used are cloves, peppercorns, cinnamon sticks, allspice berries, mace, chilli peppers, garlic, ginger, fennel seeds, mustard seeds, coriander seeds, dill seeds, celery seeds, bay leaves - whatever you like the flavour of.
Add a small quantity of half a dozen of your favourite spices to each jar - or use a different combination in each one. For a sweet pickle you can dissolve sugar in the jar before adding the spices.
When you come to make your pickles, pack the fruit or vegetables firmly into small jars then pour over the spiced vinegar until the contents are well covered and seal. If you have used loose spices, pour through a sieve unless you want the spices to continue maturing in your pickle.
If you don't get around to making this now then simply add a small quantity of mixed spices to each jar and wait a few months before eating. Alternatively, for a quick version, you can add the spices to the vinegar and bring nearly to the boil before leaving to cool for a few hours before using.
Now is the time to start thinking about making a big batch of pickling vinegar. It will be nicely infused with spices in about six weeks time.
First, stock up on a good quality vinegar. There are several to choose from, including; malt, cider, sherry, red wine and white wine vinegars. The better the vinegar the better your pickle. You will also need a couple of large airtight glass jars.
Only use whole spices for pickles as ground spices will make the vinegar cloudy. The spices can be simply added loose to the cold vinegar or you can tie them in a muslin bag or use an infuser.
Some common spices used are cloves, peppercorns, cinnamon sticks, allspice berries, mace, chilli peppers, garlic, ginger, fennel seeds, mustard seeds, coriander seeds, dill seeds, celery seeds, bay leaves - whatever you like the flavour of.
Add a small quantity of half a dozen of your favourite spices to each jar - or use a different combination in each one. For a sweet pickle you can dissolve sugar in the jar before adding the spices.
When you come to make your pickles, pack the fruit or vegetables firmly into small jars then pour over the spiced vinegar until the contents are well covered and seal. If you have used loose spices, pour through a sieve unless you want the spices to continue maturing in your pickle.
If you don't get around to making this now then simply add a small quantity of mixed spices to each jar and wait a few months before eating. Alternatively, for a quick version, you can add the spices to the vinegar and bring nearly to the boil before leaving to cool for a few hours before using.
Submitted by Jane, plot 9
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