Yes, as the post title suggests. I have got myself into a bit of a pickle.
Well, perhaps I should say I’ve worked myself into a bit of a pickling frenzy.
Recently, I have found myself with more veggies than I can utilise and unwilling to waste them, I have been looking for alternative uses.
Watching MasterChef I had often wondered about the pickles that contestants rustle up in such a short space of time.
After a bit of Googling, I have determined that what they are actually preparing are “quick or fridge pickles.” They are quick to prepare but are intended to be used fairly quickly.
These “quick” pickles can be eaten almost immediately but benefit from a period of marination. This can be a few hours or several days.
After marination, once opened, they will typically be good to eat for a couple of weeks, provided they are kept refrigerated.
To preserve fruit and veg for extended time periods one has to resort to “canning”. Currently I am not exploring that option.
My first attempt at quick pickling was with radishes. I made two jars just a fortnight ago, and the first jar has already gone.
They are yummy and very moreish, in my opinion.
Like Dill Pickles, of which I am a big fan, they are great to add to salads, sandwiches, burgers, or as a side on a plate of cold cuts. Giving a crunchy, zingy bonus to a meal.
Now, the Pickled Chilli’s are something of an unknown quantity.
With carrots, beetroot, and the cavolo Nero I have a point of reference. I know what they taste like so I can extrapolate the likely effect of the pickling.
These Chilli’s will present me with the veggie equivalent of Russian Roulette.
There are three varieties mixed together in these jars. Two are red peppers (Mirasol or Cayenne ???), which are from plants given to me. The third, round, and plum coloured (Chocolate Habanero ???) were donated by a friend. So I have no idea of the heat.
This will be an exciting experiment.
To be honest the whole pickling process is an experiment and the veggies keep presenting themselves for testing. I already have Cucumbers, Courgettes and Onions lined up, also Cauliflower and roasted bell peppers.
Further out on the horizon I am considering Sauerkraut and Kimchi but the process is a bit more involved. Also, I am the only person in my sphere of friends and family that actually like either so it does seem to be somewhat indulgent to make this just for me.
We shall see.
WrAnTz 