Picture this….
You’re strolling through the supermarket and a flashy sign grabs your attention - an amazing deal on carrots that you just can’t resist! But, a couple of days later, they’re already looking old and limp.
Before you throw them in the bin, what if we told you that you can stop them from going to waste by turning them into a delicious snack?
All you need to do is some quick pickling - and it’s easier than it sounds!
Everything you need to know is right here, so have a quick read and get ready to save food and resources in the tastiest way possible - your tummy (and carbon footprint) will thank you.
What is pickling?
Tried and tested for thousands of years, pickling is a way of preserving food by soaking it in brine or acid (like vinegar).
Because the liquids prevent mould, bacteria and yeast, it stops food from spoiling so quickly while changing its taste, size, colour and texture.
More traditional methods often involve canning, where you use high temperatures to sterilise containers and create an airtight seal to stop food from spoiling, but quick pickling is simpler.
What is quick pickling?
Quick pickling preserves food in a similar way, but rather than having to can your veggies, you can just keep them in the fridge.
A whole lot easier than the traditional process, it’s quick, it only needs a few days to sit in the brine, and the pickles taste fresher too.
What food can you quick pickle?
You can pickle a huge range of fresh veggies - we’re talking, asparagus, beets, carrots, sprouts, peppers, cauliflower, tomatoes, olives, the list goes on…
Plus, you can pickle fruit too, like cherries, grapes, peaches, strawberries, rhubarb, watermelon (and its rind), and more.
Believe it or not, you can even pickle eggs and some meats!
How to quick pickle
All you need is vinegar (ideally distilled white vinegar), kosher salt and water, plus around 10 minutes of your time.
If you want to add extra flavour, you can always add herbs like dill, thyme, rosemary or oregano, or spices like ginger, garlic, mustard seeds or red pepper flakes, but it isn’t necessary.
All you have to do is…
Prepare your jars by washing and drying them.
If you’re using spices, add an equal amount to each jar.
Add 250ml vinegar, 250ml water and 1 teaspoon of salt to a pan, and bring to the boil.
In the meantime, prepare your veg and pack them tightly into the jars.
Add your brine to the jars.
Gently tap the jars on your countertop to remove any air bubbles, then tightly secure the lids.
Leave the jars on the counter until it gets to room temperature, then put in the fridge for at least 48 hours.
Enjoy!
Quick pickling is super simple and works with almost anything, but if you're searching for more specific instructions, click here for a pickled cucumber, pickled radish and pickled green bean recipe.
How long will my quick pickles last?
It really depends on the food that you’re pickling.
In the fridge, some pickles will last 2 weeks, but most pickled veggies will last for up to 1 month.
How to use your pickled veggies
You can do all sorts with your pickled veggies, like add them to salads, sandwiches and charcuterie boards.
You can even enjoy them as snacks or garnish for tacos, burgers and burrito bowls.
The opportunities are endless!
What are the benefits of quick pickling?
Most importantly, it fights food waste. Because it keeps food edible for longer, it means you won’t have to throw those wilting veggies in the bin.
The process works with almost any vegetable too, so as soon as you see food going bad, you can quickly make a small batch using the everyday ingredients in your kitchen.
The tastiest (and easiest!) way to stop food ending up in landfill, it’s a little something we can all do to make a bigger impact on our planet.
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