For a quick win, try our quick pickle. Easy to make and a fantastic side for any hot smoked or barbecued meats or heap on burgers or flatbread creations. It can be eaten after just a couple of hours, or allow it to pickle for longer for deeper flavours.
1. Thinly slice the vegetables and roughly chop the dill.
2. Layer into a kilner jar
3. Mix the water, vinegar, salt, sugar and spices in a pan and bring to the boil. Allow to cool.
4. Pour over the veg into the kilner jar
5. Stir and seal. Allow to cool for another 2 hours. You can eat at this point for a fresh, crunchy pickle, or allow to ferment for longer in the fridge for a day or two. The pickle will keep for around two weeks if sealed and stored in the fridge.
A wonderful acidic addition to barbecued red meats, heap onto burgers or layer into flatbreads.
- 1 red onion
- 3 spring onions
- 6 radishes
- 2 small courgettes
- fresh dill
FOR THE PICKLING JUICE
- 400ml water
- 200ml red wine vinegar
- 1 tbs sugar
- 1 tbs salt
- 1 tbs mix of red and black peppercorns
- 1 tbs black mustard seeds
- 2kg beef brisket
A sealable jar or kilner jar