Quick-Pickled Vegetables
Pickling has been around for centuries. This age-old method dates back more than 4000 years, when Mesopotamians began soaking cucumbers in acidic brine in order to preserve them.
Having slightly evolved over time, the basics remain the same - preserving or extending the shelf life of food using vinegar, brine (fermenting) or a similar solution. Initially a means to secure food in times of need, pickling today is fast being re-introduced into our kitchens with the ever-growing concern for sustainability & food waste.
Changing the taste & texture of food in a profusion of interesting & delicious ways, cultures all over the globe enjoy an array of different pickled foods. This month’s recipe will focus on a quick & easy method to preserve a plethora of fruits & veg, to enjoy year-round. What’s more, you can adapt this simple formula to almost all your seasonal fresh market produce & play around with different vinegars, herbs & spices for a truly customisable experience.
- Vegan Recipe -
QUICK-PICKLED CARROTS*
2 medium carrots*
5g of coriander seeds*
3cm of fresh ginger, finely grated*
5-6 sprigs of thyme*
125ml of water
125ml of apple cider vinegar**
25g of salt
15g of brown unrefined sugar
Wash and dry the carrots and thyme leaves.
Using a peeler, peel the carrots into thin strips and add them into a sterilised glass jar.
Add the coriander seeds, freshly grated ginger and thyme into the jar. Set aside.
Add the water, vinegar, salt and sugar in a small pot.
Bring to a simmer over medium heat and stir to fully dissolve the salt and sugar.
Pour le mixture over the carrots until they are fully submerged.
Close the glass jar hermetically.
Leave to cool down and store in the refrigerator for a couple of hours before eating.***
Store in the refrigerator for up to 1 month.
Notes: *Play around with a variety of different fresh produce - veg, spices & herbs. For the same quantities of water, vinegar, salt and sugar, I made Pickled Shallots (250g of shallots, 5-6 sprigs of thyme & 5g of black peppercorns); Pickled Red Onions (250g of red onion, 5-6 rosemary sprigs & 3-4 sage leaves) & Pickled Beetroot (250g of raw beets, handful of fresh dill, 5g of mustard seeds & a pinch of black peppercorns + swapped the apple cider vinegar for red wine vinegar).
**You can sub. the apple cider vinegar with any other type of vinegar to taste.
***Leave in the refrigerator for a couple of hours to let the aromas develop before eating.
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