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I’m keen to get people pickling everything, that way you will have a pantry full of go to show-stopping appetizers for summer parties and picnics.

Mike’s basic pickling brine base

Makes 1.25 litres

  • 700 ml water
  • 500 ml cider vinegar
  • 1 cup white sugar
  • 1/2 Tbsp sea salt
  • 5 cloves garlic
  • 4 bay leaves
  • 1 Tbsp each peppercorn, coriander seeds, fennel seed, mustard seed

Roast the seeds and combine with the other ingredients
Place all ingredients into a pot and bring to the boil, stirring until the salt and sugar has dissolved

Prepare vegetables and drop into the cooled pickle brine

Use this mix for things like

– Shredded cabbage for a pickled slaw on your pork sliders

– Baby carrots, fennel, cucumbers and onions for that platter

– Heat the mixer and pour over chilli’

– Mixed tomatoes, baby yellow, purple, roma, just blanch and remove the skins first

Base recipe with 5 Tbsp soya sauce for a dark pickle

– Mushrooms and baby onions

Base recipe a good glug of gin and 10 juniper berries

– Cucumbers, perfect for when the adults arrive

– Summer cherries, sweet and sour at its best

– Grapes