20/08/2026
PICKLE RESTOCK!!
For all my salty savoury kings and queens out there - making your own pickles is deceptively quick and easy. I like to prep bigger batches all together, but another nice option is to make a big batch of brine, and just pickle when you feel like it (the brine works for hot or cold pickling, but the texture/colour may be different depending on what you’re pickling).
Here’s what I made today:
- Pickled gherkins with dill/garlic/peppercorn/horseradish/jalapeno
- Daikon with garlic and beetroot (Ideally this should be with turnip, not daikon)
- Daikon/carrot pickle for bahn mi
- Celery pickle with horseradish and pul biber chili
- Pickled cherry tomatoes with dill/garlic/peppercorns/jalapeno
BRINE RECIPE - AKA 321 PICKLE:
- 750ml water
- 500ml white wine vinegar (6% acid, dont use the super super cheap ones because they taste awful)
- 250g sugar
- 1tbsp fine salt
(I actually ended up making a double batch, any leftovers can be stored in a glass jar at room temperature indefinitely)
Bring to a boil and stir until the sugar/salt have dissolved.
METHOD:
Prep your washed veggies by slicing into your desired shapes, and salting heavily. Leave for 15-20 minutes to allow the salt to draw out water. Drain off excess water, and fill your veggies (or fruits!) into clean, sealing jars (I’m using my faves by ). Add in your extras (eg. Peppercorns, bay leaves, garlic, chili, fresh or dried herbs, horseradish, etc), and top up with hot or cold brine, making sure everything is fully submerged. Seal, and store in the fridge. Allow to sit for minimum 2 days before eating, and enjoy!!
