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DIY Pickles

Make as much or as little as you like, with whatever spices or veg you choose. Great for lifting a bean/green salad, houmous sandwich, or creamy pasta dish.
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Ingredients
  

  • 250 ml Vinegar Cider or whatever your choose
  • 250 ml Water
  • 1-3 tbsp Flavourings such as Pickle spice Or your chosen combination of bay leaves, peppercorns, coriander seed, mustard seed, chillies, cloves, allspice, ginger, etc.
  • 2-4 tbsp Salt
  • Veg, seasonal and fresh as possible Cucumber, onions, beetroot, courgette, cabbage, carrots, peppers, green beans, etc.

Instructions
 

  • Mix together the water, vinegar, salt and spices. Bring to a boil, then leave to cool.
  • Clean and prepare the veg.
  • Fill a clean jar (or two) with veg, then fill with brine to cover.
  • Leave loosely covered for 48 hours or more as you desire.
  • While fermenting, keep a dish underneath for drips. Ferment at room temp (out of the sun) ’til it’s as tangy as you like. Note, warm rooms ferment faster!
  • Every 1-2 days, press down with a clean fork to get out bubbles and keep everything covered in brine. (Air can cause mould!)
  • Don’t worry if you see bubbles or cloudiness, this is all part of the process - but if you see lots of mould that’s not a good sign.
  • Once it’s fermented, it should last for months in the fridge.
  • For more info, ask knowledgeable friends or the internet – or find a pickling workshop, there are a few around Manchester.
Tried this recipe?Let us know how it was!