I’ve long been a fan of the old pickle, you know the dill pickle or gherkin, the bread and butter cucumber pickles and the mustard pickle all conjure up wonderful childhood memories hanging out at Nana’s place. She used to make me cheese and gherkin sandwiches and they tasted so darn good! As I write this I’m snacking on my Easy Salad Pickles with a crackers and gouda cheese…
Ok so here’s the thing if I’d known how simple it wad to make these I’d of been making them for a lot longer! Giving them as gifts to my foodie friends and neighbours, sharing the over of pickles all over town!
I have however been making them for years and I love that depending on the time of year it is the contents vary. I add whatever vegetables I have on hand. I like to make them to get the most out of my garden harvests, sometimes we just can’t eat all that we grow!
They make really lovely gifts for your friends and family, especially those who love food. We love to make Christmas hampers, and here in Australia with Christmas being in Summer we have all sorts of gorgeous produce to use. Like beetroots, beans, squash, zucchini, cucumbers, radish, capsicum and more. During Winter I’ll use up the broccoli, cauliflower, brussel sprouts… basically any vegetable you have. You can also add onions, shallots, garlic and chilli for a zing!
I’ve always got something brewing or fermenting on the kitchen bench. Whether it’s pickles, kraut or kombucha, the feeling of being able to make these things for yourself is empowering. Shifting our mindset form relying on the supermarket for all the things. Remember our ancestors lived very differently, simply and thrived. They looked to mother nature first, they used food as medicine, to nourish the body, mind and soul.
Easy Salad Pickles
- 1 litre or 2 x 500ml Pickling Jars
- Muslin Cover
- 1 tbsp Spices or herbs Chilli flakes, fennel seeds, mustards seeds, bay leaf, peppercorns, dill seeds, coriander seeds etc..
- 3 cups Chopped or Sliced Vegetable cauliflower, radish, zucchini, squash, beans, broccoli, carrot, onion, garlic, shallots, beetroot etc..
- 2 cups Filtered water with 1 tablespoon Himalayan salt
- Place the spices in the bottom of the jar.
- Arrange vegetables in lovely layers, leaving 4cm of room form the top.
- Pour in the brine to cover, leaving 3cm clear of the rim.
- Place a cabbage leaf or weight on to the top to submerge the veggies. Sealing loosely or covering with a muslin cloth.
- Leave in a dark spot or covered with a tea towel for 2-7 days. The cooler the weather the longer it will take.
- Taste the brine after day two, when it tastes tart and the liquid is a little fizzy its time to seal and place the pickle jar in the fridge. It will keep for several months.
If you loved making these please leave me a comment and share your creations with me and don’t forget to tag me on Instagram @edwina_peden
Thank you stopping by my corner of the world, live well, choose joy and go with love, Edwina x