Get Started With Pickling

 

When is the best time to start pickling?

If you've ever thought about making your own pickles, there's no better time than now and Brook Green Market has all the main ingredients!

August and September are when Britain's fruit and vegetables are at their absolute best. Cucumbers are crisp, carrots are sweet, beetroot is vibrant, peppers and chillies are thriving, onions are being harvested and radishes are full of flavour.

But pickling doesn’t just preserve food, it creates incredible flavour. Crisp, tangy and packed with character, homemade pickles are the perfect companion to burgers, grilled meats, cheeses, charcuterie, sandwiches and salads. And yes... they're absolutely brilliant with a cold beer.

Pickling is one of the world's oldest methods of preserving food.

By immersing fruit or vegetables in a mixture of vinegar, water, salt and sugar, you slow spoilage while creating bold, vibrant flavours that continue to develop over time. It's easy to do, requires very little equipment and is a fantastic way to reduce food waste by making the most of seasonal produce.

What can you pickle?

Most fruits and vegetables can be pickled, each developing its own unique flavour and texture.

Raw or cooked?

One of the biggest surprises is that not everything is pickled the same way.

Usually pickled raw (to keep them crisp): Cucumbers Onions & shallots Radishes Peppers Chillies Carrots

Usually cooked first (to improve texture and flavour): Beetroot (roasted or boiled until just tender) Mushrooms (briefly sautéed or simmered) Green beans (lightly blanched) Cauliflower (briefly blanched if you prefer a slightly softer bite)

Every ingredient behaves a little differently, so don't be afraid to experiment and discover your favourites.

    • 250ml white wine vinegar or cider vinegar

    • 250ml water

    • 1 tbsp sea salt

    • 1 tbsp sugar

    Bring everything to a gentle simmer until the salt and sugar have dissolved. Pour the warm liquid over your prepared fruit or vegetables in a clean, sterilised jar, making sure everything is fully submerged. Leave to cool before refrigerating. Most quick pickles are ready within 24 hours, but they're often even better after 2 to 3 days as the flavours develop. Make them your own

    Try adding:

    • Black peppercorns

    • Mustard seeds

    • Coriander seeds

    • Fresh dill

    • Bay leaves

    • Garlic

    • Fresh thyme

    • Chilli flakes

    Every jar will develop its own unique character, so don't be afraid to experiment.

Top pickling tips

Choose the freshest produce you can find. The better the vegetables, the better the pickle. Slice vegetables evenly so they pickle at the same rate. Always use clean, sterilised jars. Keep everything completely submerged in the pickling liquid.

Allow at least 24 hours before tasting, although 2 to 3 days usually gives even better flavour. Store quick pickles in the refrigerator, where they'll generally keep for 2 to 4 weeks. Are pickles good for you? Pickled vegetables are a delicious way to enjoy more vegetables and add plenty of flavour with very few calories. Vinegar-pickled vegetables don't usually contain the same live cultures as naturally fermented foods, but they're still a fantastic way to make seasonal produce part of everyday meals.

Why not give it a go this weekend? There's something incredibly satisfying about opening a jar a few weeks later and tasting the very best of the British summer.

Visit Brook Green Market this Saturday, pick up some beautiful seasonal produce and have a go at making your own pickles at home. It's simple, rewarding and a wonderful way to make the most of the season's harvest.

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