Quickie Veggie Pickles
Homemade pickles are really the best. You will find them so easy to make, and the sky is the limit. Get creating!
A homemade pickle is hard to beat. These are so quick and easy, they are less vingarery than purchased pickles and are done within about a week...the longer you leave them (within reason) the better they get. We have used gin in our recipe, this is a flavour and preserving choice, but you can leave it out and replace it with water if that is more your thing. The recipe will still work well.
Try any veggies you love, but in particular these veggies work really well with pickling; cucumbers, green beans, asparagus, beetroot, radishes, onions, caspicums, (bell peppers),zucchini and cauliflower. We also did straight red onion and yellow squash.
Play around with different spice and herb combinations;
Whole Spices: fennel seeds, coriander, cumin, mustard, dill seeds, peppercorns, juniper berries, allspice, whole cloves, star anise,
Aromatics: onion, garlic, ginger, fresh turmeric, horseradish, lemon zest, orange zest, lime zest.
Herbs: dill, parsley, coriander, oregano, basil, thyme, sage, rosemary, chives, spring onions, bay leaves.
The sky is the limit. We loved this project and had a lot of fun doing it. We hope you will too.
NOTE: If your garlic goes blue or green after a few hours or days in the pickling liquid, don't be alarmed. It is perfectly safe to eat. To avoid this you can pre-blanch the garlic (plunge into hot water for 30 secs then transfer immediately to cold.) This may affect the vibrancy of the flavour however.
We used both gin and filtered water in different batches of pickles. I would say the gin pickles were superior both in texture and flavour. They stayed crunchier longer, which is pretty important with a pickle. You could also use whiskey or vodka. The use of alcohol does speed up the process a little as well.
There is a difference between pickling and fermenting. As these pickles are not heat treated, they will continue to increase in flavour and the textures will change over time. They must be kept in the fridge, within 24 hours after you have made them.
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Need
-
The Pickling Liquid
- 700 Grams apple cider vinegar (or you can use other vinegars of choice or a combination)
- 150 Grams gin (or add filtered water if you wish, see note)
- 70 Grams filtered water
- 2 Tablespoons pink salt flakes BUY
- 80 Grams raw caster sugar BUY
- 1 Tablespoon fennel seeds
- 1 Tablespoon coriander seeds
- 1 Teaspoon yellow mustard seeds
- 1 Tablespoon black pepper whole
-
The Pickles
- Enough veggies of choice to fill your jars to the brim
- 4 cloves garlic or more as needed (sliced or whole)
- Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise
- herb sprigs of choice, sliced chillies, etc to add flavour to the finished pickles
Do
- 1
To make the pickling liquid, place all ingredients into the Thermomix bowl. Cook 10 min/100°C/Reverse/speed 1.
- 2
Fill sterilised jars with vegetables of your choice, and garlic, packing the jar very tightly. Adding extras such as garlic, chilli, seeds, herbs as you desire.
- 3
Pour pickling liquid into jar, stopping 5mm from the top. Seal jar.
- 4
Leave out in room temperature overnight. Then store in the fridge until ready to serve. These will keep very well and in fact taste better after a few weeks.
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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
