We love a good pickling at THE PIG. All you need to get started is the perfect pickle liquid. Here’s how to make ours…
Makes 1 litre
- 250ml (9fl oz) white wine
- 375ml (13fl oz) white wine vinegar
- 500ml (18fl oz) water
- 250g (9 oz) sugar
- 2 star anise
- ½ teaspoon coriander seeds
- 2 juniper berries
- 1 bay leaf
- ½ teaspoon white peppercorns
Put all the ingredients in a pan and bring to the boil, then turn the heat down and allow to simmer for 10 minutes, giving all the flavours time to infuse. Pass the liquid through a fine sieve and then a muslin cloth if you have one.
If you want to keep the liquid for a later date, cool and pour into a sterilised jar – but if you can’t wait to start pickling, use while warm.
Now, depending on how hard your vegetables are, you may need to parboil them before pickling. In the case of cauliflowers and beetroots, it’s a good idea to boil the vegetables for 3–4 minutes to soften and remove any bitterness. Little cucumbers can go straight into the liquid, but for fennel and radish pods it’s worth bringing the liquor to the boil before you pour it over them.
Put your chopped veg into sterilised airtight jars, fill with the pickling liquor and seal tightly. Leave for 48 hours before enjoying. If you’re making big batches that you plan to preserve for extended periods, add a bit more vinegar and salt to the liquor.
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