Notes from our recent pickling workshop hosted by Michelle…
Cold vs Hot Pickling
Cold Pickling (Quick Pickling):
- Fast and easy
- Vegetables are covered in a vinegar-based brine and stored in the fridge
- Ready in hours to a couple of days
- Best for crisp textures and fresh flavours
Hot Pickling:
- Involves heating the brine and pouring it over vegetables
- Helps preserve food for longer periods
- Often used for shelf-stable storage (when done properly)
- Produces deeper, more developed flavours
What Can We Pickle?
Almost anything! We’ll focus on common garden produce like:
- Cucumbers
- Carrots
- Radishes
- Onions
- Cabbage
But you can also pickle beans, cauliflower, zucchini—even fruit.
Flavour Building – Herbs & Spices
This is where creativity comes in. A basic brine becomes something special with the right additions:
- Spices: black peppercorns, mustard seeds, fennel seeds
- Aromatics: garlic, ginger
- Herbs: dill, bay leaves, thyme
- Extras: chilli, citrus peel, sugar for balance
Everyone can experiment to create their own signature flavour.
Basic Method & Equipment
A few key principles to keep things safe and effective:
- Use non-reactive equipment (glass, stainless steel, or food-safe plastic)
- Avoid aluminium or copper, which can react with vinegar
- Start with a simple brine:
- Vinegar
- Water
- Salt
- Optional sugar
Basic steps:
- Wash and chop your vegetables
- Pack into clean jars
- Add spices and flavourings
- Pour over brine (hot or cold, depending on method)
- Store appropriately (fridge or sealed for longer storage)
Simple Recipes to Get Started
Quick Pickled Cucumbers
- 1 cup vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- Sliced cucumbers, garlic, dill
Combine brine, pour over cucumbers, refrigerate. Ready in a few hours.
Pickled Carrots with Fennel & Pepper
- 1 cup vinegar
- 1 cup water
- 1 tsp salt
- 1 tsp fennel seeds
- ½ tsp black peppercorns
- Carrot sticks
Heat brine, pour over carrots and spices. Cool and refrigerate.
Quick Pickled Red Onions
- 1 cup vinegar
- 1 tbsp sugar
- 1 tsp salt
- Sliced red onions
Pour warm brine over onions. Ready in 30–60 minutes.
Thanks for spending the morning with us 🙂
