As a response to a developing client interest in understanding the provenance of a healthy diet, combating food waste and an enthusiasm for preserving food in traditional ways, we have designed a pickling cabinet for our New York Gallery. Pickling has been practised internationally for thousands of years and is thought to have numerous health benefits.
Creating your own pickled vegetables can be fun and rewarding. We recommend experimenting with the recipe below.
500g vegetables – Such as cucumber, beetroot, shallots, radishes or cabbage
3 or 4 types of seasoning – Such as 1 clove of garlic, 1 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tbsp yellow mustard seeds, 1 tbsp dried chilli flakes, 2 bay leaves, 2 cinnamon sticks,
700ml vinegar – Such as white wine vinegar or cider vinegar
Wash and chop the vegetables, then cover in 1 tbsp of high quality sea salt.
Lightly toast the spices in a medium saucepan until they begin to smell aromatic.
Pour the vinegar and sugar into the spice mixture, let the sugar dissolve and bring to a simmer.
Pack the vegetable into sterilised jars, cover with the hot vinegar and seal.
Store in a cool dark place for around 2 weeks and once opened, store in the fridge.