Pickling is, of course, an age-old way of preserving the harvest. In these days of supermarkets and year-round availability, it may no longer form so a necessary an aspect of our ability to feed ourselves, yet it remains highly rewarding for the epicurious amongst us nonetheless. With just a little chopping, a bit of simmering, a judicious scattering of spices, even the humblest vegetable can be transformed into something quite different – with a little gut-friendly fibre thrown into the bargain for good measure. And with Christmas approaching, there's the added bonus of being able to pop a pretty jar or two into a hamper, or take one along as a present for your host. A handwritten label, a length of ribbon, and that's another gift sorted. (Quick caveat: if you're planning to give your handiwork as a gift, do check the individual recipes for storage instructions and shelf life.)
Seasoned preserver or complete novice, these six recipes provide plenty of inspiration. Just be warned: once you've started pickling, it's weirdly difficult to stop. Shares in Kilner jars anyone?
Chilli Pickled Radishes
Olive Magazine
Rare is the veg that looks quite so pretty as a radish, particularly when their vivid pink skins lend their colour to the pickling liquor. These chilli-spiked beauties bring a welcome crunch and a little heat to sandwiches, salads and anything involving smoked fish. They're also a good place to start if you're new to pickling.
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Autumn Piccalilli With Pear
BBC Good Food
Ah, piccalilli, one of those gloriously old-fashioned condiments that should by rights claim a permanent place in the fridge, especially at this time of year. This autumnal version brings pears into the mix for a little sweetness alongside the familiar mustardy tang. Just the thing for a Boxing Day spread, with cold ham, good Cheddar and a generous wedge of crusty bread.
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Pickled Mushrooms
Great British Chefs
Mushrooms might not be the first thing that springs to mind when contemplating a spot of pickling, but their earthy flavour makes them excellent candidates. These would be delicious spooned over toasted sourdough, served alongside pâté or brought out with an assortment of antipasti when friends come round. A leftfield addition to a homemade Christmas hamper, for sure, but one that could just neatly take care of one of those meals in the endless twixtmas period.
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Pickled Beetroot
Olive Magazine
Beetroot has long been a stalwart of the British pickle cupboard, and for good reason. Its natural sweetness is offset brilliantly by vinegar, while its magnificent deep-purple colour makes even the simplest jar look pretty special. Serve with goat's cheese, add to a winter salad or pile onto a plate of leftovers.
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Pickled Potatoes
Borough Market
Pickled potatoes. Who knew? They may be unsung in the world of pickling, but this recipe from Borough Market makes a persuasive case for giving the humble spud the full treatment. If you're the sort of cook who likes to surprise your guests, this one's worth a try.
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Pickled Cherries
Olive Magazine
And now for something a little more indulgent. Pickled cherries strike that lovely balance between sweet and sharp, making them a splendid accompaniment to cheese, charcuterie and rich winter dishes. They're also beautiful in a jar, which makes them especially tempting as a homemade gift. A little taste of summer to bring out in the depths of winter – which, after all, is what pickling is all about.
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Pickling Recipes
What is the difference between pickling and fermenting?
Pickling generally involves preserving food in vinegar, while fermenting relies on naturally occurring bacteria to produce lactic acid. Both give food a deliciously tangy flavour, but fermented foods such as kimchi and sauerkraut can contain beneficial live bacteria, whereas vinegar-pickled vegetables generally don't.
Is pickled food good for gut health?
Pickled vegetables can be a useful source of fibre, which helps support a healthy gut. However, not all pickles contain probiotics. For those, look to naturally fermented foods that haven't been pasteurised.
What are the easiest vegetables to pickle?
Cucumbers, radishes, red onions, carrots and beetroot are all excellent candidates for beginners. Quick pickles are particularly straightforward, often requiring little more than chopped vegetables, vinegar, sugar, salt and a few spices.
How long do homemade pickles last?
That depends on the recipe and preservation method. Quick pickles generally need refrigerating and are best eaten within the timeframe specified by the recipe, while properly processed and sealed preserves can last considerably longer. Always follow the recipe's storage instructions, particularly if you're making pickles to give as gifts.
Can you give homemade pickles as Christmas presents?
Absolutely! A jar of homemade piccalilli or properly preserved pickled vegetables makes a thoughtful and inexpensive Christmas gift. Choose a recipe specifically designed for longer storage, use correctly sterilised jars and add a handwritten label with the contents, date made and storage instructions.
What can you serve with pickles?
Pickles are brilliant alongside cheese, cold meats, pâté and terrines, and make a welcome addition to sandwiches, salads and grazing boards. They're especially useful at Christmas, when their sharpness cuts through the richness of festive food and helps make short work of the leftovers.
