At Saddles, one of our most popular dishes is our house-made charcuterie plate. We always feature our pickled vegetables along with locally sourced cheeses, cured meats, and various other preserves. If you’re looking to pickle your own vegetables, the process is quick and very simple. Here’s our executive chef, Cameron Cansdell’s recipe to try at home.
What you’ll need for the pickling liquid:
- 1 litre of white wine vinegar
- 1 litre of water
- 40g cup of sea salt
- 250g cup of caster sugar
- 8 juniper berries
- 4 bay leaves
- 4 bird’s eye chillies
What vegetables you’ll need:
- 2 bunches of baby turnips, washed, stemmed and halved
- 2 bunches of baby carrots, washed, stemmed, cut in half on the angle
- 6 baby fennel, cut into quarters
- 400g of onions, peeled, quartered
Method:
- Before you start, it’s important to sterilise your jars. Wash your jars thoroughly and then warm them for 10 minutes at 100 degrees in the oven.
- Then, when you’re ready to start the pickling process, place all ingredients in a large stockpot and bring to the boil.
- Place vegetables in the boiled solution and continue to cook for three mins on high heat.
- Remove the pot from the stove and allow the vegetables to cool.
- Place into sterilised jars with lids until ready to use.
It’s important to note that your pickled vegetables will last for up to six months and once opened, ensure your jars are refrigerated. Happy pickling! Still looking for inspiration in the kitchen? Reach out to the Saddles team if there’s a recipe that you want us to share.