Pickle is a staple ingredient in a classic ploughman’s sandwich or lunchtime spread and can be found in most households.
While the sweet condiment is a favourite for many, it’s not something that’s made from scratch very often.
But with this recipe by Jamie Oliver, the condiment is so easy to make from scratch – and uses up a range of leftover ingredients.
Whether it’s carrots, cauliflower, cucumber or beetroot left over in the fridge, all of them can be incorporated into his homemade pickle.
Sharing the recipe on Facebook, the chef wrote: “Homemade pickle is one of the coolest kitchen hacks for using up those random leftover bits of veg you have in the fridge. You get a good couple of months out of it and it’s such a delicious pickle that you can use with all sorts of dishes.”
Homemade pickle recipe
Jamie insisted that “anything firm and crunchy” can be added into the jar, though he recommended a few staple ingredients.
- Radishes (halved)
- Carrots (shredded)
- Onion (sliced)
- Cucumber (sliced into rounds, or crinkle cut)
- Cauliflower (cut into small florets)
Method
First Jamie prepared all of the raw vegetables and placed them into a large, sterilised mason jar with a clasp lid.
He filled it right to the top with a mixture of veggies before pouring in the ingredients for the pickling juice.
For this, he used:
- 125ml tap water
- 250ml vinegar
- One tablespoon of caster sugar
- One tablespoon salt
- One tablespoon of mustard seeds
- Dill (fresh is best)
After pouring the liquid ingredients into the jar, he closed the lid and shook everything together to combine.
Jamie noted that the jar should be stored in the fridge and would keep “for up to eight weeks” this way.
Alternatively, it can be used straight away, and is “fantastic” with cheese.
