Quick Pickled Vegetables add crunch and a sweet acidity to any dishFills 1 Medium Kilner Jar
Pickling is a technique as old as time itself and takes an age to prepare. However, this quick pickle method speeds up the entire process. The idea here isn’t to preserve the vegetables but to imitate the flavour of a pickled vegetable.
What does Pickling do?
The aim of pickling is to preserve an item using an acidic or briny solution to immerse said item. The goal is to promote the growth of beneficial bacteria such as lactobacillus and prevent clostridium botulinum from growing. The last bacteria are deadly serious as they’re the bacteria that cause botulism.
Most vegetables can be pickled, but doing so will alter their taste and texture.
Quick Pickled Vegetables AKA Fridge Pickles
This is a quickened version of pickling which requires the submersion of vegetables into a pickling solution. If done correctly, they can be stored in the fridge for a few months, but will deteriorate slowly over time, losing both taste and texture,
Traditionally, foods were submerged in a pickling liquor, sealed in Kilner jars, and boiled for an extended period to kill off any bacteria. This is the method to use if you wish to keep pickled foods in the store cupboard.
Headspace When Pickling Vegetables.
Headspace refers to the gap between the pickling liquor and the top of the jar used. The air space is vital to secure the lid tightly when pickling vegetables as the steam can force the tops to loosen if there is little room for it to circulate. However, this is only necessary for boiling the pickles to preserve them at room temperature.
Vinegar and Salt for Pickling
Most recipes use distilled white vinegar for pickling. This vinegar smells mellow but has a tart flavour. It is made from fermenting grains. The main benefit of this vinegar is its clearness. The colourless vinegar is perfect for preserving colour in lightly colour vegetables such as cauliflower. However, any vinegar can be used for pickling, it all depends on the flavour and appearance you wish to create. However, good quality vinegar with 5% acidity is a must.
Pickling salt is salt without the anticaking agents added to traditional table salt. Pickling salt is available but if you can’t find it, a good sea salt without any additives is also a good alternative. This recipe uses sea salt for its easy availability.
400g Prepped Vegetable of Choice
250ml Apple Cider Vinegar
1 Tbsp Sea Salt
1 Tsp Mustard Seeds
1 Tsp Dill Seeds
1 Tsp Peppercorns
- Place the vegetables in a heatproof bowl.
- In a saucepan, add the other ingredients and bring to a rolling boil.
- Once hot, pour the pickling liquid over the vegetables, ensuring all the vegetables are covered.
- Leave the pickles to cool at room temperature for around an hour. Cover and leave them overnight or for up to a week, the longer the better.
- Don’t forget to reserve the brine for next time.