How to Make Your Own Pickles at Home

There’s something deeply satisfying about making your own pickles at home. Not only do you have complete control over the flavours, but it’s also an excellent way to preserve seasonal produce. 

Whether you prefer a tangy crunch or a sweeter bite, homemade pickles can be tailored to your taste. Here’s a step-by-step guide to creating your own delicious pickles.

What You’ll Need

Ingredients:

Cucumbers: About 500g to 1kg, ideally small pickling cucumbers for the best texture.

Fresh dill: A few sprigs or dill seeds for a classic flavour.

Garlic cloves: 2 to 4, peeled and lightly crushed.

Pickling spices: Optional, but great for added complexity. Think mustard seeds, coriander seeds, peppercorns, or chilli flakes.

Water: 500ml.

White vinegar: 250ml.

Salt: 3 tablespoons of non-iodised salt, such as pickling or kosher salt.

Sugar: Optional, 1 to 2 tablespoons if you prefer a sweeter pickle.

Equipment:

Sterilised jars: Ensure your jars are clean and sterilised to avoid contamination.

Saucepan: For preparing the brine.

Tongs: For handling hot jars.

Step-by-Step Instructions

1. Prepare Your Cucumbers

Begin by thoroughly washing the cucumbers. Trim the ends, as the blossom end can contain enzymes that cause softening. Depending on your preference, you can slice the cucumbers into spears, coins, or leave them whole. If using whole cucumbers, prick them a few times with a fork to help the brine penetrate.

2. Sterilise the Jars

Proper sterilisation is key to ensuring your pickles last. Wash the jars in hot, soapy water and rinse well. Place them in a low oven (around 120°C) for 10 minutes or submerge them in boiling water for a few minutes. Let them dry completely.

3. Make the Brine

In a saucepan, combine the water, vinegar, salt, and sugar (if using). Heat the mixture gently, stirring until the salt and sugar dissolve completely. Remove the saucepan from the heat and allow the brine to cool slightly.

4. Pack the Jars

Place a sprig of dill, a garlic clove, and a pinch of your chosen pickling spices at the bottom of each jar. Pack the cucumbers tightly into the jars, leaving about 1cm of headspace at the top.

5. Add the Brine

Carefully pour the warm brine over the cucumbers, ensuring they are fully submerged. Use a spoon or chopstick to remove any air bubbles. Add more brine if necessary, maintaining the 1cm headspace.

6. Seal the Jars

Secure the lids tightly. For quick pickles, allow the jars to cool to room temperature before refrigerating. If you wish to store the pickles for longer, process the jars in a boiling water bath for 10 to 15 minutes. This step ensures shelf stability.

When Will They Be Ready?

Quick pickles, stored in the refrigerator, are ready to eat in as little as 24 to 48 hours. However, the flavour will deepen the longer they sit. If you’ve processed the jars for long-term storage, wait at least two weeks before opening to allow the flavours to develop fully.

Tips for Customisation

Add a few slices of onion or fresh chilli to the jars for a unique twist.

Experiment with different types of vinegar, such as apple cider vinegar, for a milder tang.

Swap cucumbers for other vegetables like carrots, green beans, radishes or pickling onions.

Making pickles at home is a fun and rewarding kitchen project. Not only do you get to enjoy the fruits of your labour, but you also have a jar (or several) of personalised, flavourful pickles to share with family and friends. So why not give it a try? Happy pickling!

The Joy of Hedgerow Foraging: Making Delicious Homemade Fruit Cordials

As the seasons change, our countryside hedgerows transform into bountiful sources of fresh, wild fruits. 

From the brambles of late summer to the elderberries of early autumn, these natural treasures offer a unique opportunity to create something truly special: homemade fruit cordials. 

Not only do these cordials capture the essence of the seasons, but they also provide a delightful way to preserve the flavours of nature. Let’s explore how to forage responsibly and create your own delicious cordials at home.

Foraging: A Time-Honoured Tradition

Foraging is more than just a way to gather ingredients; it’s a tradition that connects us to our ancestors and the natural world. When done responsibly, it’s a sustainable way to enjoy the fruits of our local environment. Here are a few tips for safe and responsible foraging:

Know Your Fruits: Familiarise yourself with the fruits available in your local hedgerows. Common finds include blackberries, elderberries, rosehips, and sloes. Always make sure you can accurately identify the fruit before picking.

Respect the Environment: Only take what you need, leaving plenty for wildlife and other foragers. Avoid damaging plants and be mindful of private property.

Safety First: Avoid foraging near busy roads or areas that may be contaminated with pollutants. Always wash your fruits thoroughly before use.

Essential Equipment

Before you begin, ensure you have the following equipment:

Wicker baskets or strong plastic carrier bags to collect the fruit in 

A large colander or sieve for washing the fruits

A heavy-bottomed pan for cooking

A muslin cloth or fine sieve for straining

Sterilised bottles or jars for storing the cordial

Basic Recipe for Homemade Fruit Cordial

Here’s a simple yet versatile recipe that you can adapt to various fruits:

Ingredients:

1 kg of foraged fruit (blackberries, elderberries, rosehips, or a mix)

1 litre of water

750g of granulated sugar

Juice of 1 lemon (optional for extra tanginess)

Method:

Prepare the Fruits: Wash the fruits thoroughly to remove any dirt or insects. Remove any stems and leaves.

Cook the Fruits: Place the fruits in a large pan and cover with water. Bring to a gentle boil and then simmer for 20-30 minutes, or until the fruits are soft and have released their juices.

Strain the Mixture: Using a muslin cloth or fine sieve, strain the fruit mixture into a clean pan, pressing down to extract as much juice as possible. Discard the pulp or save it for another use, such as making jam.

Add Sugar and Lemon Juice: Measure the strained juice and return it to the pan. For every litre of juice, add 750g of sugar. Add the lemon juice if using. Stir over a low heat until the sugar has completely dissolved.

Simmer and Bottle: Bring the mixture to a gentle simmer and cook for another 5-10 minutes. Carefully pour the hot cordial into sterilised bottles or jars and seal immediately.

Cool and Store: Allow the cordial to cool completely before storing it in a cool, dark place. Once opened, keep it in the fridge and consume within a month.

Enjoying Your Cordial

Homemade fruit cordial is a versatile treat. Dilute it with still or sparkling water for a refreshing drink, drizzle it over ice cream or pancakes, or use it as a base for cocktails and mocktails. The possibilities are endless, and the flavour is unbeatable.

Experiment and Innovate

Don’t be afraid to experiment with different combinations of fruits and flavours. Adding spices like cinnamon or cloves during the cooking process can create a warming cordial perfect for the colder months. Herbs like mint or rosemary can add an interesting twist to your summer drinks.

By making your own fruit cordials, you’re not only enjoying the bounty of nature but also creating lasting memories and delicious treats to share with friends and family. So, grab a basket, head to the hedgerows, and start your foraging adventure today!