Easy homemade pickle | Jamie Oliver recipes (2024)

FAQs

Easy homemade pickle | Jamie Oliver recipes? ›

I recommend using Champagne vinegar, any white wine vinegar or rice vinegar when pickling. They all have a softer, less harsh flavor than a distilled white vinegar and will result in a more nuanced flavor in your pickles.

I recommend using Champagne vinegar, any white wine vinegar or rice vinegar when pickling. They all have a softer, less harsh flavor than a distilled white vinegar and will result in a more nuanced flavor in your pickles.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

3-2-1 pickles 3 parts vinegar 2 parts water 1 part white sugar Peel your pickling onions and heavily salt them. Leave them uncovered in the fridge over night to sweat. In the morning rinse them off and pop them into a sterile, airtight jar and add your sugar and vinegar.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Place 1 cup vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.

' When we salt vegetables we're actually weakening the cell walls and therefore changing the integrity of the cucumber. Simply rinsing well with water will not add moisture back into the vegetable – so it's ok, rinse away!

Top the cucumbers with a few stacked lids or a resealable plastic bag filled with extra brine to keep them submerged. Place the airlock on top and secure it to the jar with the band. Store in a cool area (between 60 and 75F [15 and 24C]) for 3 to 5 days, or until the cucumbers taste like pickles.

These pickles are not cooked or processed, so you do want to soften them a little bit so that they really absorb the flavor of the brine. To do this, place your prepped cucumbers in a bowl, sprinkle with salt and sugar, and massage gently for a few minutes until they begin to give up some liquid and get a bit pliable.

What are the two main pickling methods? ›

Pickling is most often accomplished by canning produce in a vinegar-brine, most often using the water bath canning method, or by wild fermentation, using fermentation equipment like a pickling crock or a fermentation kit like the Perfect Pickler.

You only need a couple of ingredients to start with. But, the recipe we've developed allows you to play around with the spices and herbs as much as you'd like! Boil the pickling liquid: To start, combine 2 cups water, 2 cups vinegar, 1 tablespoon sugar and 3 tablespoons kosher salt in a medium saucepan.

Be patient.

Vinegar-preserved pickles may also need time: most refrigerated pickles taste best if they sit for at least 2 days, and processed pickles generally want to be stored a few weeks before they're open so that they fully develop their flavor.

To be on the safe side, we wouldn't recommend reusing it more than once, although some say you can safely reuse it 2 or 3 times. Again, watch for changes in the clarity of the brine. BONUS! Refrigerator pickles aren't the only use for pickle juice.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Pickling vinegar is more acidic than regular vinegar. It makes pickles crispier and their shelf life longer.

Traditional pickle making includes canning, which uses high temperatures to sterilize and create an airtight seal that further preserves the contents from spoilage. Quick pickling uses the same basic ingredients as traditional pickling but you skip the canning process and store them in your refrigerator.