Pink Pickles
Stand around in my kitchen long enough and you might get pickled.
RMB Pickles
If ever anything was going to be a staple in my kitchen it’s our pickles!
Adding flavour, goodness and colour to everything from toasts to salads, and sandwiches to sharing plates. Our recipe can be made with any hard veggies, so it’s a great way to use up anything you’ve got left over. But my faves are radishes, carrots and cauliflower.
Pickles recipe
Makes 1 big jar
1 bunch radishes, go for rainbow or watermelon ones if you can get them
1 carrot
*few cauliflower florets
1 shallot
2 cloves garlic
250 ml red wine vinegar 250 ml
1 tbsp caster sugar
1 tbsp sea salt
*A sprinkle of coriander seeds, fennel seeds, chilli flakes and a couple of bay leaves*
*These are all optional, the pickles will be just as delicious without them
A glass jar
Veggie peeler or a mandolin and gloves (see below)
First up, sterilise your jar either by putting it in the dishwasher on the glass cycle or pop it into the oven with the lid off and rubber seal removed at 160c for 20 mins.
Let the jar cool.
In the meantime, pop a kettle on for some boiling water.
Wash your radishes and any other veg and slice finely. I use a mandolin but if you don’t have one then a good veg peeler or a very sharp knife will do.
Pop in a large glass bowl or jug, peel and finely slice the shallot and the garlic, and add to the bowl,
Pour over enough boiling water from the kettle to generously cover the veg.
Next add the vinegar, sugar, salt and optional spices.
Cover the mixture over to pickle for at least a few hours, overnight if you can, then pour into your clean jar, seal and pop in the fridge.
The pickles are good for around 2 weeks.
Be warned... they will STINK when you first take lid off but this is normal.
You’ll know when they are no good as they will be too fizzy to eat.
Add these pickles to anything and everything for a hit of flavour.
My favourite ways to use them are:
On a sophisticated snack plate with cheese, pate and bread
In sandwich fillings or skewered on top
Chopped up and added to salad leaves for an extra bit of sass
On top of dips or curries
Eat them as a snack
Or gift them to a foodie friend in a pretty little jar
My tools for pickling success
The best peeler out there is this OXO Y peeler. An absolute essential in my kitchen.
I have a large mandolin for carrots, cabbage and bigger veg, and this smaller one for radishes, garlic and onions.
And these gloves were introduced to me by the lovely Alice. Despite having cut myself far too many times I was resistant to try them, but I can confirm I’ve not cut myself since investing in a pair.
My pickle jar of choice is this Weck jar, I love all sizes and shapes of these, I’ve stolen a fair few from the RMB shelves to use in my own kitchen
