Pegasus Post: December 11, 2025
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The Star, <strong>December</strong> <strong>11</strong>, <strong>2025</strong><br />
starnews.co.nz<br />
Pickles essential<br />
for a successful<br />
summer sandwich<br />
Whether in a cheddar toastie or a bagel with avocado and mozzarella,<br />
sandwich season calls for bright, sharp pickles, writes Nigel Slater<br />
SUMMER PICKLED VEGETABLES<br />
Makes 2 medium jars<br />
The jars should be sterilised if<br />
you want to keep the pickle for<br />
any length of time. Pour boiling<br />
water into them after washing,<br />
or warm them in the oven. Pack<br />
the jars full, with the liquor<br />
coming to the top.<br />
INGREDIENTS<br />
1 small cucumber<br />
1 large shallot<br />
1 medium carrot<br />
4 radishes<br />
6 heaped Tbsp sauerkraut<br />
For the pickle<br />
6 Tbsp white wine vinegar<br />
6 Tbsp cider vinegar<br />
5 Tbsp malt vinegar<br />
2 tsp fennel seeds<br />
15 black peppercorns<br />
8 juniper berries<br />
1 tsp caster sugar<br />
1 tsp salt<br />
METHOD<br />
• Peel the cucumber, then slice<br />
it in half lengthways. Scoop out<br />
the core and its seeds with a<br />
teaspoon and discard.<br />
• Cut the cucumber into<br />
1cm-thick slices and put them in<br />
a large bowl.<br />
• Peel the shallot, slice into thin<br />
rounds and add to the cucumber.<br />
Scrub the carrot then, using a<br />
potato peeler, shave into long<br />
ribbons. Add these to the bowl,<br />
then thinly slice and add the<br />
radishes and sauerkraut.<br />
• In a small, stainlesssteel<br />
saucepan mix together<br />
the vinegars, fennel seeds,<br />
peppercorns and juniper berries.<br />
• Add the sugar and salt and<br />
place over a moderate heat.<br />
Bring to the boil, stirring until<br />
the sugar and salt have dissolved.<br />
• Pour the hot pickling liquor<br />
over the vegetables and toss<br />
gently together.<br />
• Transfer to clean, sterilised<br />
storage jars, seal and refrigerate<br />
overnight.<br />
CHEESE AND PICKLE<br />
MUSTARD-BUTTER SANDWICHES<br />
Makes 2 sandwiches<br />
Brushing with mustard<br />
butter before grilling gives<br />
a crispness and delicious<br />
piquancy to the bread. It also<br />
makes the surface brown more<br />
quickly, so it is worth keeping<br />
a sharp eye on the bread’s progress<br />
as it cooks.<br />
INGREDIENTS<br />
150g fontina (alternatively<br />
Gruyere)<br />
40g butter<br />
4 Tbsp summer vegetable<br />
pickle (see separate recipe)<br />
4 slices sourdough bread<br />
1 tsp dijon mustard<br />
METHOD<br />
• Coarsely grate the cheese.<br />
Melt the butter in a pan and stir<br />
in the mustard; don’t worry if<br />
it doesn’t mix perfectly. Brush<br />
both sides of the bread with the<br />
mustard butter.<br />
• Heat a griddle pan or frying<br />
pan. Divide the cheese between<br />
2 of the slices of bread.<br />
• Drain the pickle, then spoon<br />
it on top of the cheese, place<br />
the reserved pieces of bread on<br />
top and press down firmly.<br />
• Put the sandwiches on the<br />
griddle or in the pan and press<br />
down firmly with a palette<br />
knife or a weight.<br />
• When the underside of the<br />
sandwich is golden, turn and<br />
cook the other side. When the<br />
cheese softens and the bread is<br />
golden brown, eat immediately.<br />
GUACAMOLE, PICKLE<br />
AND MOZZARELLA BAGEL<br />
Makes 4<br />
I prefer avocado that is not<br />
too ripe. The pickle juice slices<br />
through the oily flesh and also<br />
keeps its colour bright.<br />
INGREDIENTS<br />
2 avocados<br />
1 small red chilli<br />
2 tsp grain mustard<br />
a small handful of coriander<br />
leaves<br />
juice of ½ lime<br />
1 Tbsp olive oil<br />
4 bagels<br />
1 × 200g ball mozzarella<br />
8 Tbsp summer vegetable pickle<br />
(see separate recipe)<br />
METHOD<br />
• Halve, stone and peel the<br />
avocados. Put the flesh into a<br />
bowl, then crush it with a fork.<br />
• Finely chop the chilli and add<br />
to the bowl. Stir in the mustard,<br />
coriander leaves, lime juice and<br />
olive oil to give a thick, mustardseed-freckled<br />
cream.<br />
• Split the bagels in half and<br />
toast the cut side under a hot<br />
grill, or in a toaster until lightly<br />
crisp.<br />
• Tear the mozzarella into large,<br />
irregular pieces and place on the<br />
bottom half of the toasted bagels.<br />
• Spread generously with the<br />
avocado cream. Spoon the pickle<br />
on top and place the other half of<br />
the bagel on top and serve.<br />
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