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-The-<br />
LOWDOWN<br />
Pickling<br />
Everyone is doing the pickle thing,<br />
and now you can too with this<br />
super-simple guide from preserving<br />
guru Freddie Janssen<br />
Words FREDDIE JANSSEN<br />
eople tend to be intimidated by<br />
pickling and fermenting as they<br />
think there are lots of rules and<br />
probably have pretty much everything you<br />
need somewhere in your kitchen cupboard.The majority of the<br />
recipes in my book, Pickled, are refrigerator pickles. These are<br />
made by soaking (mostly) raw, fresh ingredients in a vinegarbased<br />
brine with sugar and salt, and flavoured with spices<br />
and herbs.<br />
Now for the science bit; the salt pulls out the moisture,<br />
meaning that bacteria stands no chance of developing<br />
and the acidity in the vinegar helps to preserve the natural<br />
crunch of your fruit and vegetables by stopping bacteria<br />
growing. Because the pickles aren’t cooked or fermented,<br />
it’s quick and leaves them delightfully crunchy, for instance<br />
classic dill cucumber pickles or rosemary pickled plums,<br />
but also more unusual ones like pickled watermelon and<br />
pickled nashi pear.<br />
The awesome thing about pickling and fermenting is how<br />
humble ingredients (vinegar, salt, sugar, fresh produce) are<br />
transformed into something extraordinary. You just combine<br />
the ingredients then wait – either a couple of hours or a few<br />
months – for the magic to happen in the jar.<br />
PHOTOGRAPHS: ROB STREETER<br />
116 Omagazine.com September 2016
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