With the plethora of vegetables (and fruit of course) available to us through the summer we chef-folk do our best to preserve, manipulate and respect all that is available to us over the warmer months, in the hopes of having access to them later in the year. We'll give you an idea of some of our favourites, why they work and a couple of solid pickle recipes to get you through to winter...
I love making a pickle and with all that we've had going on of late, we continue to make time to live up to the Smoke & Salt name by preserving in one of the most classic ways known to man. I am particularly partial to a vinegar-based pickle and A has been playing with some of the more “trending” lacto-fermented variety. Both have their merits and we will always continue to develop more recipes and variations on these classic snacks. When making pickles you're always going to need some form of acid. Along with salt and sugar these combine to preserve the vegetables as well as slowly breaking down some of the pectin in the vegetables themselves to get away from that raw vegetable texture. If you're a pickle-novice then here's a really simple explanation of these 2 main types of pickling:
Ok, now we've gone through some basics, I know you're all ready for some recipes. Back in January A shared his Kimchi recipe and he's been busy working on several more (not to say they all worked the way he wanted them to) which we'll make sure to get out to you sometime soon. I'm going to share 2 really simple recipes for you along with some vegetables that each of them will work well with. Do have a go at them and share your results by tagging us on instagram or twitter and if you want to know about any other vegetables you want to play with! Also, please remember to visit us at our Residency at Platform 1, where you can come and try our pickle selection. R.
Summer Pickle Recipe
1. Place all ingredients (excluding the Summer Vegetables) into a pot and bring to a rolling boil, making sure the sugar and salt are well dissolved. This will be your pickling liquor.
2. While the pickling liquor is coming up to a boil, place the cleaned Summer Vegetables into a mason jar or some other suitably-sized heat-proof container before.
3. Pour the pickling liquor over the vegetables and put on the lid. Allow to cool to room temperature and then refrigerate, enjoying over those cold winter months!
Savoury Pickled Cherries Recipe
1. Toast all the spices together in a pot then add all the remaining ingredients (excuding the cherries) and bring to a boil.
2. Cool this pickling liquor to 4ºC then pour over the cherries in a jar with a tigh-fitting lid.
3. Allow to pickle for 1 week before enjoying with other preserves like charcuterie products and cheeses.