Homemade Pickles

Pickles are a time-honoured way of preserving a wide variety of fruits, vegetables, nuts and seeds. The finished product can be sharp or sweet according to taste and some pickles such as capers or nasturtium seeds can be incorporated into sauces. Pickled walnuts were traditionally eaten on Boxing Day with cold turkey and bread sauce but they are a delicious accompaniment to any cold meats or cheese. The unusually flavoured spiced prunes are excellentserved with pork dishes or as a garnish for pizzas.

Good quality, young, even-sized crisp vegetables and just-ripe fruit should always be chosen for pickling, and freshly gathered vegetables are ideal as stale or frozen ones lose their crispness All fruit and vegetables should be carefully washed and dried before use. If handling vegetables such as beetroot, or walnuts, rubber glo0ves will prevent hands from becoming stained.

Dry salting or brining is used to extract some of the moisture in certain vegetables, this being replaced by the vinegar during processing. If vegetables are brined, they should be rinsed thoroughly under cold running water to remove the salt, and then drained well as water would weaken the vinegar and result in an inferior pickle. Vegetables for sharp pickles are left uncooked but sweet pickles, particularly fruit, are usually cooked gently in spiced vinegar and then bottled in sweetened vinegar syrup. Vegetables such as beetroot may require ho0t vinegar, as this enhances the keeping properties, but crisp vegetables require cold vinegar.

Care should be taken when packing the vegetables into jars not to press them down too tightly as the vinegar needs to surround each piece, and air bubbles should be avoided by tapping the jar or stirring the contents slightly if necessary. As the pickles tend to absorb the vinegar, it may be necessary to top up the jars with vinegar after a day or two.

Vinegar is the most important ingredient of pickles and should be of the best quality with an acetic acid content of at least 5%. (The draught variety of vinegar can be low in acetic acid). Extra flavour is added to pickling vinegar by infusing it with herbs or spices, and wine vinegars can impart a delicate bouquet and taste to many pickles. Whole fruits are especially delicious when pickled in wine vinegar. Advice on choosing vinegar is given in the preliminary article on jams and preserving.

Enamel-lined or stainless steel pans and glass bowls are ideal for pickling as other metals may impart a metallic tang; nylon or plastic sieves should be used for the same reason. It is essential to use jars with air-tight, vinegar-proof lids. Vinegar-proof lids are either lacquered all over the inside or are made from plastic. Jars can be re-used but care should be taken to ensure that suitable lids are used (lids are available from specialist outlets if required).

Most pickles require keeping in a cool, dark place for a minimum of six weeks, but preferably 2-5 months to mature the flavour. Pickled cabbage, however, loses its crispness after 2 months and should be eaten while still fresh.

Mixed Pickle

Red and green peppers
Small onions or shallots
Cauliflower
Courgette
Marrow
Green beans
Cucumber

Brine;
Salt 115g (4oz)
Water 1 litre (2pt)
Spiced white vinegar as required
Makes approximately 2 x 455g (1lb) jars
Ready to eat after 2-5 months

Carefully cut the florets from the cauliflower head into small sizes. Dice the courgette, marrow, peppers and cucumber. Slice the beans. Peel the onions and keep whole.

Make the brine by dissolving the salt in the water. Place the vegetables in a bowl and cover with brine. Place a plate on top to keep them submerged. Leave for 48 hours.

Prepare the jars. Place the vegetables into a sieve and rinse under cold running water. Drain thoroughly. Pack vegetables into jars, taking care not to compress. Fill jar to brim with cold spiced vinegar. Seal and label the jar. Top up with vinegar after 2-5 days if necessary.

Basic Jam and Preserve Making
Lemon Curd
Make your own Marmalade
Homemade Jam
Homemade Jellies
Homemade chutney

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