We all find that we have a glutton of food coming out of gardens in the middle of the year, no matter now planned we are, how much we succession plant and how much the slugs eat. It's extremely important if you want to live a sustainable and intentional life that you understand the basics of preservation to make our food last longer. This quick pickle can be used with a variety of veggies, with or without sugar, to create a tasty side dish that will last longer. 

Just note, although this fridge pickle will last a very long time from experience it is important to check for any signs of mould and if there are any present chuck the pickle just like any store bought foods. The pickle will last a lot longer in the fridge. You do not need to seal the jars but if you do of course they will last longer. **This is a fridge pickle, don't forget that**

Tools required

• Large saucepan 
• Sealable jars

Ingredients

• Veggies of your choice. Washed, chopped, raw/blanched. We like carrots, beetroot, radish and gherkins
• Herbs of your choice. We like dill, thyme, sage, rosemary, garlic and basil
• Aromatics of your choice. We like onion, garlic and ginger
• 2 tsp sea salt
• 2 cup of white wine vinegar
• 2 cup of tap water
• 1 tsp sugar
• 1/2 tbsp of spices. We like pepper corns, dried chillies, all spice, fennel seeds, coriander seeds, cardamom pods and star anise

Recipe

• Place your jar lids in a pan of boiling water to sterilise 
• Place your clean jars in the oven on a low heat to allow to come up to temperature (This will make them seal) 
• Whilst your jars are warming up put your saucepan on a medium heat and add the water, vinegar, salt and sugar.
• Boil until the salt and sugar have dissolved 
• Whilst your pickling liquid is cooking chop up your veggies as your like them, we tend to slice into rounds radish, beets, gherkins etc. and slice into strips carrots and onions. Never too small though as a pickle is perfect for giving a lovely crunch to the top of a curry
• Place your veggies, herbs, aromatics and spices into a jar
• Pour the hot liquid straight over the cold veggies
• Leave about 1cm at the top of the jar to allow your ingredients to stay submerged
• Seal with the clean, hot, sterilised lids

When your jars have cooled the lid should have sealed in place and your pickled are good to store in your pantry / fridge, or eat. They will not store as long as proper pickled veggies nor will they store as long as canned veggies; but they will store for a very long time. 

Tips I've learnt along the way that may help you out

• The flavour in your quick pickle is the acid. Swap out your vinegar for alternatives to get different flavours. My favourite is white wine because it's not as strong.
• Make sure your jars are hot, or they will crack when you pour the hot liquid into them
• If you add your veggies to a jar, pour in the water and them pour back out the water you will know exactly how much water is needed for that jar so you don't make too much pickling liquid
• Make sure you cut your ingredients short enough to fit into the jar, you want to leave the top cm of the jar for just liquid so all your ingredients are submerged. Oxygen is what makes your food mould, so without oxygen it will last longer. 

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