Tag: pickle

Pickled red cabbage

~ Sophie ~ Leave a comment

Fragrant, piquant and PINK. Friend to cheese and salads and grilled meat.

  • 500ml malt vinegar
  • 90g of sugar
  • 1 cinnamon stick
  • 4 cloves
  • 5 allspice berries
  • 6 black peppercorns
  • 1 bay leaf
  • ½ red cabbage
  • 80g of salt
  1. Heat the vinegar, sugar and spices in a saucepan over a medium heat, stirring
  2. Once the sugar is dissolved (don’t let it boil though) take the pan off the heat. Cover and put on one side overnight to infuse. Doesn’t have to be in the fridge, just a quiet spot where the cat won’t knock it over
  3. Also, core, quarter and finely slice the red cabbage. Put into a bowl, sprinkle over the salt and toss together until well combined. Cover and leave in the fridge overnight
  4. The next day, rinse the salt off the cabbage and roughly dry on kitchen towel
  5. Spoon the cabbage into a sterilised jar or 2
  6. Strain the pickling liquid over the cabbage, ensuring that it’s fully submerged
  7. Seal the jar(s) and store in a cool, dry place or the fridge for 1 week before eating. It will keep for up to 1 month. It’s unlikely to last that long.

Quick pickled chillis

~ Sophie ~ 1 Comment

Spiky, spicy, piquant. The perfect topping for a cheese sandwich, pizza, jacket potato. Anything.

  • 120ml white vinegar (or cider vinegar)
  • 120ml water
  • 1 clove garlic, left whole but squashed
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 5-6 large (120g) chillis, thinly sliced
  1. Put the vinegar, water, garlic, brown sugar and salt in a small saucepan and bring to the boil
  2. Add the chillis, stir in and remove from the heat. Allow to sit for 10 mins
  3. Pour the chillis and pickling liquid into a clean, sterilised jar, leave to cool and then store in the fridge

This will keep in the fridge for a couple of months, getting more pickled as time goes on

Pickled green tomatoes

~ Sophie ~ Leave a comment

We had a glut of unripened cherry tomatoes last summer, and I hate throwing anything away. This recipe makes 1 large jar of poky, sweet/sour, more-ish pickles. Pretty and delightfully lime green in colour, I highly recommend these with any cold meat or strong cheese.

Just as a note, these are not the sort of pickles that keep for years – they need to be stored in the fridge and eaten within a month or so.

  • 400-500g green tomatoes, cut into wedges or halved if small or left whole if tiny
  • 3 garlic cloves, peeled
  • 250ml white wine vinegar
  • 250ml water
  • 1 tsp dried dill
  • ½ tbsp black peppercorns
  • ½ tsp turmeric
  • 3 tbsp white sugar
  • 2 tbsp salt
  1. Wash the jar and its lid in hot soapy water, then rinse and allow to air dry. Or microwave the jar with an inch of water in the bottom of it for 3 mins on full power. Then pour out the water and leave to dry.
  2. Pack the tomatoes into the warm jar
  3. In a small saucepan, combine all the remaining ingredients and bring to a low boil, stirring occasionally to dissolve the sugar and salt.
  4. Pour the hot brine into the jar over the tomatoes
  5. Tap the jar on the counter to release any air bubbles
  6. Discard any remaining brine (or use to pickle something else!) or top up the jar with extra water if any tomatoes are sticking out
  7. Screw on the lid tightly and allow to cool to room temperature. Shake the jar to make sure all the contents are evenly distributed and put into the fridge
  8. Ready to eat after a week