Pickled!

STORY AND PHOTOGRAPHY BY NATALIE FINDLAY

The earliest pickles were made by fermentation. Where naturally occurring bacteria on vegetables such as cucumbers, cabbages, and onions, under the right circumstances, convert sugars into acetic acid and makes them last a long time. Fermentation plays the long game.

The short cut - vinegar pickling. Vinegar pickling works because microbes don’t like acid. Without the microbes; the pickled vegetables or fruits will also last a lot longer.

The most revered pickling vegetable is the cucumber. But there are many options to choose: carrots, green beans, beets, ginger, cauliflower, radish, onion, asparagus, celery, fennel, peppers… but this is not an exhaustive list. The best results come from vegetables that will not get too soggy. You want them to stay firm and crunchy when pickled.

If you’re thinking that only vegetables are allowed to be pickled… nope. Pickled fruits make delicious accompaniments to all kinds of dishes.

The basic structure of the quick pickle is vegetable (or fruit) + vinegar + salt + sugar.

There are many options of vinegars on the market. Try different combinations to achieve unique flavour combinations with different ingredients. The pickled red onions use a rosé wine vinegar in its recipe. It is more delicate, not as pungent and is delicious with the sweeter red onion - plus the colour is beautiful.

Quick pickling is a great way to use up both fresh or “on their way out” veggies or fruit. Pickling will elongate their shelf life plus add a zing to your meals.

The process is the same for all the folllowing quick pickle recipes:

1. Fill your jar with hot water to warm. Drain jar.

2. Add ingredients to jar.

3. In a medium stainless-steel pot, combine the liquids, sugar and salt.

4. Bring to a boil over mediumhigh heat, making sure the salt and sugar have dissolved. Immediately remove from stove and let cool a couple of minutes.

5. Pour the vinegar mixture into the jar, leaving 2 cm of headspace.

6. Wipe the rims clean and let cool. Seal tightly with the lids and refrigerate.

Japanese-style Pickled Cucumbers

Makes 1 regular pint jar

1¼ cup cucumber, thinly sliced

2 tsp sesame seeds

1 clove garlic, thinly sliced

1 Tbs ginger, thinly sliced

1¼ cup (300mL) rice vinegar

¼ cup (60 mL) water

2 Tbs (30 mL) soy sauce

1 Tbs (15 mL) mirin

Follow process from previous page. Fill your jar with veggies layering in sesame seeds garlic and ginger.

Pairs well with: soba noodles, chicken, fish, rice.

Rosé Pickled Red Onion

Makes 1 regular pint jar

½ red onion, thinly sliced

¼ tsp mustard seed

3 bay leaves

¼ tsp peppercorns

½ cup (120 mL) rosé wine vinegar

½ cup (120 mL) water

½ tsp sea salt

1 Tbs sugar

Follow the process from previous page. Fill your jar with sliced red onions, mustard seeds, bay leaves and peppercorns. Pairs well with: vegetables, fruit salad, fish, tacos, sandwiches.

Pickled Fennel with Orange and Thyme

Makes 1 regular pint jar

1 small bulb fennel, thinly sliced and fronds

¼ tsp pink peppercorns

¼ tsp mustard seed

6 sprigs thyme

1 orange, juice and zest

½ cup (120 mL) white wine vinegar

¼ cup (60 mL) water

2 tsp kosher salt

2 tsp sugar

Follow the process from previous page. Fill your jar with the fennel slices layering in the fronds, peppercorn, mustard seeds, thyme and orange zest.

Great paired with grilled meats such as pork, fish and chicken. Also makes a quick appetizer of crostini, goat cheese, pickled fennel with the orange zest and walnuts.

Pickled Thai-Style Veggie Medley

Makes 1 regular pint jar

1½ medium carrots

1/3 cucumber

4 cm daikon radish

¼ bell pepper

3 Thai red chilis

4 sprigs Thai basil

1½ cups (360 mL) rice wine vinegar

½ cup (120 mL) water

2 tsp kosher salt

1 Tbs sugar

Follow the process from previous page. It is nice to have a variety of cuts (but not necessary). Slice the carrots into thin rounds. The cucumber into triangles. The daikon into matchsticks and the bell pepper into chunks.

The chili peppers will add a light flavour if left intact. For more heat slice one or more of them open.

Add all vegetables along with the chili peppers and basil to the jar.

Pairs well with: pad thai, curries, eggs, chicken, fish.

Pickled Sweet Peppers

Makes 1 regular pint jar

1/3 cup red pepper

1/3 cup orange pepper

1/3 cup yellow pepper

1 clove garlic

¼ tsp mustard seed

¾ cup (180 mL) apple cider vinegar

½ cup (120 mL) water

1 Tbs sugar

2 tsp kosher salt

Follow the process from previous page. Roughly chop peppers and add to jar. Pairs well with: peppers for fajitas and complements your veggie bowl.

Pickled Celery

Makes 1 regular pint jar

3 stalks celery

¼ tsp peppercorn

¼ tsp mustard seed

3 small stems dill

¾ cup (180 mL) white vinegar

¾ cup (180 mL) water

2 tsp kosher salt

1 Tbs sugar

Follow the process from previous page. Thinly slice the celery and pack into jar. Pairs well with: anything. They add the pickled taste as well as some crunch.

Pickled Pineapple and Jalapeño

Makes 1 half pint jar

¾ cup pineapple

½ jalapeño

¼ white onion

¼ tsp coriander seed

1/8 tsp cumin seed

¼ cup (60 mL) white wine vinegar

¼ cup (60 mL) water

1 Tbs sugar

1 tsp kosher salt

Follow the process from previous page. You can use canned pineapple for this, or chop fresh pineapple into small cubes. Thinly slice a fresh jalapeño (remove seeds for less heat if desired) and white onion.

Add pineapple, jalapeño and onion to your jar.

Pairs well with: beans, chicken, fish, tacos. Can also top a bowl of vanilla ice cream with it and a drizzle of olive oil.

Saffron Pickled Cauliflower

Makes 1 large mason jar

3 cups cauliflower

½ tsp peppercorns

¼ tsp coriander

3 cloves

8 sprigs thyme

1½ cups (360 mL) white wine vinegar

¾ cup (180 mL) water

1 tsp (5 mL) honey

1 tsp kosher salt

Follow process from previous page. Make sure you cut your cauliflower into florets. It’s easier to pack in the jar and serve.

Pairs well with: Indian food and brightens roasted vegetable bowls or cheese and charcuterie plates.