Pickles can be made from a variety of home grown fruit and vegetables. The rules and ingredients for successful pickle making are simple;

1. Always choose fresh, unblemished vegetables
2. A good quality vinegar is a must

When your chosen vegetables have been picked, they should be washed and prepared immediately. Vegetables should be sprinkled with dry salt, or soaked in brine for upto 24 hours beforehand. Rinse the vegetable under cold water (or left salted, according to the recipe).

How to make Brine

Brine is a mixture of salt and water combined, and the strength varies according to the purpose for which it is to be used. Standard strength is 1lb of salt to every Gallon (8 pints) of boiling water. Simply pour the boiling water onto the salt, stir well and strain through a muslin cloth and use when cold.

Choosing the right Vinegar

It is important to use a good quality vinegar as it will contain the correct amount of acetic acid to preserve the vegetables. Brown malt vinegar is a good choice as the pickle will have a better flavour. White malt vinegar gives a better appearance, as the colour and the variety of vegetables are more easily seen in the jar. White wine or cider vinegars can be used, but are more expensive than the malt varieties.

Vinegar is usually spiced before being poured over the vegetables. It may be spiced as the pickle is being made, but it is usual to prepare the spiced vinegar beforehand. Different combinations of spices can be used, or a ready made pickling spice may be added, this contains a mixture of appropriate spices.

Vinegar may be poured either hot or cold over the vegetables, which have already been packed into clean jars. A general rule is to pour cold vinegar over the vegetables that must be crisp when eaten, such as cabbage, and hot vinegar should be used over softer vegetables, such as cucumber.

Choosing Jars and Bottles for pickling

Jars with screw lids are essential when packing your pickle, as they prevent the spilling and evaporation of the vinegar.

Choose the right pickling pan

Vinegars, pickles and chutneys must be made in aluminium, stainless steel or enamel pans, and should NEVER come into contact with copper, brass or iron. A wooden spoon should always be used.

How to make Spiced Vinegar

Spiced vinegar can be made beforehand and kept in an airtight bottle for later use. The spices used can be varied to taste, but the following is an average mixture:

To every 2 pints (1ltr) of vinegar you will need:

1 stick cinnamon
¼ oz blade mace
½ oz black peppercorns
¼ oz allspice (pimento or Jamaicain pepper)
½ oz mustard seed

Tie the spices together in a muslin bag and put into an enamel pan with the vinegar. Cover the pan and bring slowly to the boil, but do not actually allow to bubble. Take the pan off the heat and leave to stand for 2 hours, (this allows the flavour in the spices to diffuse into the vinegar). When cold, remove the spice bag and pour the vinegar into clean screw top bottles.

If you are using shop bought pickling spice, allow between 2 and 3 ounces of spice to every 2 pints (1 ltr) of vinegar.

If a hotter vinegar is required, bruised root ginger and chillies may be added to the spice bag along with extra mustard seeds.

Easy Pickle and Spiced Fruit Recipes

Blackberry Pickle

Green Tomato Pickle

Spiced Crab Apples