Summer Garden Pickles

Pickled vegetablesMy pickling adventure continues. Another recipe based on one from the fabulous Diana Henry Salt, Sugar, Smoke, (234)

red onion and Kohlrabi

Summer Garden Pickles: you can play with the vegetables included here. I didn’t use radishes, red pepper or celery, because I didn’t have the first two in the garden and I couldn’t be bothered to clean celery. I also added kohlrabi because I have some. I was also a little inattentive with the exact weights of veggies – I am sure it will work out fine – anyway …….6-8 small carrots, 250g baby courgettes, couple of red onions, 100g of green beans, 200g firm cherry tomatoes, 150g kohlrabi, 125g salt, 1.4 litres of white wine vinegar, 125g sugar, 1 bay leaf, 8 allspice berries, 10 peppercorns, 1 blade of mace, 2 cloves, pinch of saffron, 2tbs chopped dill (I used much less than this as most of mine has gone to seed), good amount of olive oil to seal.

baby courgettes

Halve the carrots if tiny, or cut into diagonal slices, slice the courgette, peel and slice the kohlrabi, cut the green beans into bite-size pieces. Layer all the veggies in a glass bowl with the salt

salting veggiesAdd water to cover, pop a plate on top and leave overnight.

The next day rinse the veggies in cold water and prick the tomatoes with a skewer. Put the vinegar, sugar and spices in a pan. Bring to the boil and boil for 5 minutes. Put the veggies in preserving jars

veggies in pickling jarPour over the vinegar. Cover the veggies with olive oil and seal. Should keep for one year. I will let you know how long ours keep for.


3 responses to “Summer Garden Pickles

  1. Pingback: Home-made Prosciutto | smallholding dreams·

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