These quick pickles were so
simple to do that it was ridiculous. And you can start eating them 2
hours after they have gone into the fridge. That's my sort of food.
I did start with a bit of a
recipe from the newspaper but typically of me I didn't have quite all the
ingredients available so I tweaked it and it worked out fine.
I took ½ a cucumber, halved
it lengthways and then deseeded it by scooping the seeds out with a spoon and
then sliced it up across ways. A small carrot was cut up into sticks
(reasonably chunky ones). And ½ a zucchini was sliced as well. If I
had had radishes I would have put them in as well.
Put your cut up veges into
a bowl and put 4 teaspoons of salt with them and mix it up and set it aside for
half an hour.
While this is sitting cut a
one inchish piece of ginger into matchsticks (peel it first – they say you
should do this with a teaspoon but I use a knife).
I also cut up a little
fresh dill – which is entirely optional.
Once your veges have been
sitting in the salt for 30 minutes then put them into a sieve so the juices
will run out. Don't rinse them. Then pat them dry with some kitchen
paper – I didn't get too picky about this.
Then add your ginger and
dill and give it a mix.
Now you need to dissolve 8
tablespoons of caster sugar by heating it slowly with 150mls of white balsamic
vinegar (which I used instead of rice wine vinegar). Pop a dozen or so whole black
peppercorns and whole coriander seeds in while it is heating.
Once the sugar is
dissolved, pop your veges into a clear jar and cover them with the hot
liquid. Let it cool for a little while then put the lid on and into the
fridge it goes.
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