Pickled spiralized vegetables, with a little help from Sarsons.
I have always loved pickles. Onions and gherkins are flavours inextricably linked to my South London childhood. Recently I’ve been experimenting with pickling a wider variety of vegetables. Pickled turnips and another childhood favourite, bread and butter pickles can be found lurking in Kilner jars in my fridge.
Earlier this week I had the opportunity to get myself into more of a pickle during a preserving evening hosted by Sarsons. Alongside many friends old and new we set to tasting and creating four different pickles. We each chose a pickle to make, with the added bonus that we could take a jar of them back home with us.
Having tried the pickled cucumber, pickled garlic, pickled peppers and the Vietnamese pickled vegetables I decided to help out on the Vietnamese pickled station. Made with Sarsons new Speciality Pickling blend white wine vinegar, the most taxing part of the whole process was chopping the vegetables.
Spending the evening chopping, laughing and generally making puns about pickling set me to thinking how I could preserve even more at home. Having been very kindly given a Kilner jar and some of the new Sarsons pickling blend vinegar as a gift when we left the pickling event I had no excuse.
My love of bread and butter pickles and the amazing favours in the Vietnamese pickled vegetables inspired me. I decided to combine the two. By adding mustard seeds, chilli flakes and sugar to the vinegar I gained the heat and sweetness I love and by spiralizing the vegetables the result is easy to eat and downright pretty too.
Pickled spiralized vegetables.
1 large courgette – spiralized
1 large carrot – spiralized
15 cm piece of Mooli – spiralized
1/2 white onion finely sliced
300 ml Sarsons specialist pickling blend vinegar
2 tsp mustard seeds
1/2 tsp chilli flakes
140 g caster sugar
1 1L preserving jar
How to …….
- Sterilise your jar. Kilner have step by step help here on their website to assist you.
- Spiralize each vegetable (except the onion) and keep the vegetables separate.
- In a saucepan heat together the vinegar, spices and sugar until the sugar dissolves.
- Remove the jar from the oven and allow to cool a little.
- Layer the vegetables into the jar. Ladle in the vinegar.
- Allow to cool a little more, seal and place in the fridge for a week or so before eating.
If you would like to make some pickles of your own then the Sarsons website has many recipes. Sarsons and Sainsburys have teamed up and have a promotion on both Sarsons’ products and Kilner jars too.
I was invited to the Sarsons event, I was not paid nor was I asked to write a positive blog post. I was given a selection of Sarsons products to take away with me from the event.