The Sunday Session with Francesca RudkinPickled vegetables
Cook time: 5 minutes
Prep time: 10 minutes
Serves: 12
Pickled vegetables can include:
Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage
1 tsp fennel seeds
1 tsp coriander seeds
2 chili
2 bay leaves
1 tsp mustard seeds
300 ml cider vinegar
250 ml water
1/4 cup sugar
Sterilized jar and lid
Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size.
To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling.
Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first).
To sterilize your jars and lids:
Start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray open side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 5 minutes. Remove jars from the oven to allow to cool slightly before use.
For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using.
LISTEN ABOVE
You're listening to the Sunday Session podcast with Francesca Rudgin from News Talks edb.
Our Resident chief Mike vander Elsen joins us. Now, good morning, good morning.
How are we.
I'm really good. We're pickling today.
Ah.
I love a pickle because sometimes it takes a vegetable or a food that you might not be hugely fond of and turns it into something else split actually is quite.
Palatable, like radishes.
Yeah, is that is that?
Is that?
Am I just being mean to some vigets?
Or do you think I can't eat a raw reds like unpickled radish? Yeah? Yeah, tickle them. Let's just they do smell like they do. Think the room out, I must say that. But otherwise radish is great.
I'm the same with finnyl, I'm not. I prefer probably a pickled fennel.
Yes. And that that photo that I plastered through that's got finnyl, cucumber and radishes in it. Because we had we had an event last night and I was like, we tend to pickle, or at least do a pickling sort of ingredients most of the events, and and like you say it, just you make up this basic pickle. And what I say to everyone is make up this space basic pickle. And even if you're not planning or pickling anything, just keep the pickle in the fridge. And then when you kind of go, hey, I feel like a little bit of pickled cabbage to go with my Southern fried chicken burger, you've got it. You've got the pickle there. So the idea is keep the pickle in the fridge. And if it's grown under the ground, so carrots be true. For instance, you heat the pickle up and you pour the pickle over hot and so it cooks it and pickles at the same time. And if it's grown above the ground, say things like cucumbers, bradishes are kind of a bobble below and onions, even onions. So if it's grown above or in tomatoes, then you pour the coal pickle over the eyes that you're pickling, so it retains the color more than of the cause.
There we go, right, take us through your.
Pickled recipe super easy. So this will make it will make about four it'll probably make about four to five cups of pickles. So the first thing you do is toast off your seeds. I've got a tea spooner, fetle seeds, tea spin a, coriander seeds. Pop them into a little fried pan, Heat them up until they're starting to become fragrant. Pop them into a pot along with two fresh chilies or dried chilies if you want, two Bailey's teaspoon and mustard seeds, three hundred mills of cider vinegar, two fifty meals of water, and quarter of a cup of sugar. Bring that to the boil, turn it off, and that is that. And like I say, what I do is I just take little jars and say, if you're doing a few cup of pickles, I just take little jars. I cut my cucumbs into little bands. I jam them into my little jars, and then just pull your pickling mix right on right up to the top, seal it off and then fire them in the fridge.
Simple, simple, Hey you're in Marlboro this week?
Yeah, isn't that great? On Thursday I'm doing a demo at the Garden, Melborough, which is very excited s fisthime. I've ever been to Garden Marlborough or to the fiftial itself. So Thursday night I'll be down there and then on Friday, I'm giving a seminar on making lifestyle blocks. It's for you, so getting the most I know. I know I'm not going to be able to convince you away from it being a slave style block. Never but and they jump onto Melborough or Garden Melborough, jump onto the website the Doo a little promo just for me, which is really cool. You can jump on. Buy a ticket to either the demo on Thursday night, which is going to be really cool, heats and information and loads of fun, or to come to the seminar the next day. Just punching Mike Twining a bit twenty bucks off your ticket.
Close fantastic, Thank you Mike.
For more from the Sunday session with French Jessica Rudkin, listen live to News Talks a B from nine am Sunday, or follow the podcast on iHeartRadio
