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It is such a treat to have pickles in the fridge, as they add an extra zing to so many dishes. I put them in salads, eat them for snacks, garnish soups and main dishes, and add them to nourish bowls, Buddha bowls and Indian meals. Before you know it, pickles will be your best friend. They can also garnish your favourite aperitif and cocktails adding that exotic zest.
These two very simple recipes have been adapted from recipes I have collected over the years. I put them in the fridge straight away as the pickling process keeps on doing its thing even in the fridge.
Simple beetroot and swede pickles
2 large beetroots
2 large swedes
1 cup water
½ tsp salt
½ tsp sugar (optional – I don’t use it), but it does add that extra sweet/sour tang.
Enough white wine vinegar to cover the veggies
Peel and then cut the veggies into stumpy rectangles (the technical term is Jardiniere).
Mix the salt with the water.
Place the veggies in a glass jar and pour in the water.
Top up the jar with the white wine vinegar and add the sugar if using.
Put the jar in the fridge and sample the pickles after a week.
(Idea from Moroccan Soup Bar Recipes of a Spoken Menu Hana Asafiri)
Exoctic Pickled Onion and Pickled Radish
Keep the veggies in separate jars, and you can also use other veggies like carrots and red cabbage if you have them on hand. Pickling is so versatile.
1 bunch radishes
2 large red onions
1 cup sugar (optional) but it does add that extra sweet/sour tang.
1 cup apple cider vinegar
Juice of 1 lemon
1 tsp cumin seeds
1 cinnamon quill
2 strips of orange peel
6 peppercorns
1 tsp salt
Wash the radishes well and slice thinly. Peel the onions and cut them in half, then slice each half thinly.
Put the rest of the ingredients in a saucepan and heat until it starts to boil. If using sugar, heat up until the sugar dissolves, and let the liquid cool a little.
Place the onion in one glass jar and the radish in a separate glass jar and pour on the pickling liquid.
Screw on the lids and wait until the jars are cooled down, then place them in the fridge. Leave the pickles a week before trying (if you can resist and wait that long).
(Recipe adapted from Smith and Daughters by Shannon Martinez and Mo Wyse)
Get Creative with Pickling - there are endless possibilities.