Embrace the abundance of Autumn and get pickling!
Pickling is not just a method of preserving fruit and vegetables, it can be a great way of adding flavours and transforming them
into delicious salads, sides and accompaniments. The Independent even recently published an article entitled ‘
Self-preservation society: Pickles are moving from the side of your plate to become the star dish’.
Once you start experimenting with different fruit and vegetables, types of vinegar and the infinite combinations of herbs and spices, pickling becomes rather addictive. We've compiled a list of some of our favourite pickling recipes below, and make sure you visit our Pickle & Preserving board on Pinterest for more ideas and useful tips.
Forget the dark, musty pickled onions that have been in the cupboard since last Christmas, and get pickling for November.
Quick pickling has become popular amongst chefs because of the fresh) flavour and texture it can produce. It also means those with less patience have a shorter time to wait to sample the rewards of their efforts. This method works well for sliced vegetables like cucumber and fennel and soft fruits such as gooseberries. Some are ready almost instantly.
Pickled fruits can add colourful bursts of flavour to salads and are a punchy accompaniment to cold meats. They also make a deliciously different addition to a ploughman’s if you fancy a change from pickled onions. Don’t forget it can also be a pleasingly pretty way to preserve foraged fruit and berries like blackberries and rose hips.
Chutney making is thought to originate from India and is something that the British keenly adopted. It is another traditional method of preserving lots of different fruit and vegetables using vinegar. From Piccalilli to green tomato chutney, and of course mango chutney.
Image courtesy of Kilner Jars