OK, I admit it, I am obsessed. I love quick pickles as a way of adding to a summer salad and jazzing up vegetables.
This is the basic pickled vegetable recipe, and can be adapted to any vegetable. The trick is to combine herbs and spices that you enjoy. Use the pickles in salads, on sandwiches or as side dishes, they are great for summer. They make great Christmas presents too.
It is a very forgiving recipe, and I have often chopped the herbs in the blender with the water before adding them all to the pot.
You can keep these for up to 5 days in the fridge, or use them after about 1 hour.
Pickled Veg
Easy
Combine
1/2 cup of water, sugar and vinegar (any kind, try white wine or cider)
with 1 tablespoon of salt
in a pot and bring to the boil.
Add herbs & spices and infuse with vegetables. (from one hour to 5 days in the fridge)
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Here are some of my favourite herb/spice mixes
For mushrooms:
2 bay leaves
1 large clove garlic
teasp black pepper corns
teasp mustard seeds
2-3 stalks of thyme (leaves only)
1/2 bunch parsley
1 red chilli
Remove from vinegar solution and dress with olive oil.
Vietnamese style:
Substitute vinegar for rice wine vinegar.
Cut vegetables such as carrot and diakon into julienne
Southern style:
1 teaspoon mustard seed
1 teaspoon celery seed
Traditional style:
(think cauliflower, carrots, green beans, zucchini)
1 clove garlic, peeled
1 sprig fresh dill
1/2 red chilli
½ teaspoon celery seeds
½ teaspoon coriander seeds
½ teaspoon mustard seeds
½ teaspoon black peppercorns
Mexican Style:
(use radish, onions and carrots)
1 clove garlic
1 red chilli
1 teasp cumin seeds
1/2 bunch corriander
teasp peppercorns
2 teaspoon of jalapeƱos from a jar
For cucumbers:
1/2 bunch dill
½ teaspoon mustard seeds
½ teaspoon black peppercorns
½ teaspoon black peppercorns
1 leaf of horseradish (stem removed)
1 clove garlic
For capsicums:
½ teaspoon mustard seeds
½ teaspoon black peppercorns
½ teaspoon black peppercorns
½ teaspoon coriander seeds
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