Farmers’ market pickles

Here’s a great pickling project for beginners – especially if you are lazy, like me. Simple to make, these pickles live in the fridge, so you don’t even have to sterilise your jars. I use our weekly leftover vegetables in these pickles, but you can grab pretty much any vegetable, throw it in a jar with some vinegar, water and salt and then keep it in the fridge. It’s that simple.

Below I’ve included a list of vegetables as a guide, but your best bet is to head to a farmers’ market and see what’s in season. I often top up the pickles during the week with vegetables such as carrots, fennel or celery; in the photo, we’ve used heirloom carrots.

The pickles keep in the fridge for about a month, after which I find the brine gets too strong and I start again.

MAKES: 1 x 2 litre (64 oz) jar

INGREDIENTS

1 kg (2 lb 4 oz) various vegetables, such as fennel, radish, capsicum (pepper), cucumbers, onions, cauliflower or carrots (heirloom varieties work well)

500 ml (17 fl oz/2 cups) apple cider vinegar (5% acidity)

500 ml (17 fl oz/2 cups) water

2 tablespoons fine sea salt

1 fresh dill sprig

2 teaspoons black peppercorns

1 dried red chilli (optional)

3 fresh or dried bay leaves (optional)

EQUIPMENT

measuring cups

1 x 2 litre (64 oz) glass jar and lid

small saucepan

chopstick

paper towel

FARMERS’ MARKET PICKLES METHOD

1.

Prepare your vegetables: Cut your vegetables into bite-sized pieces, or to fit the height of your jars; if using heirloom carrots, trim them and cut the smaller ones in half lengthways, and any larger ones into quarters. (If you use purple carrots, note that the colour will bleed into the brine and turn it pink!)

2.

Prepare your jar: Wash your jar in very hot soapy water, then rinse well and air dry. There is no need to properly sterilise the jar, as these pickles will be kept in the fridge.

Heat the brine: Place the vinegar, water and salt in a small stainless steel saucepan and bring to the boil, then leave to cool slightly.

Pack the jar: Tightly pack the vegetables into the jar, along with the dill sprig and peppercorns, and the chilli and bay leaves, if using.

3.

Pour in the brine: Now fill the jar with the brine, covering all the vegetables, and leaving at least 1 cm (½ inch) at the top of the jar. Using a chopstick, gently poke the vegetables to make sure there are no air pockets.

4.

Clean: Wipe the rim of the jar with paper towel.

Put in the fridge: Seal the lid tightly and leave in the fridge.

Eat: Your pickles will be ready to eat within 24 hours, but taste best after a few days.

HOW TO USE

  • Serve alongside strong cheddar cheese, leg ham, butter and a stack of fresh sourdough bread for a ploughman’s lunch.
  • Blend a teaspoon of the brine with dill and mayonnaise to make a delicious dressing for hot dogs and smoked meats.
  • Spread some hearty bread with Mustard, then pile it with roast beef, cheddar cheese and a sprinkling of your chopped pickles.
  • Add a shot of the brine to a strong Bloody Mary mix for extra tang.