Starter
Posted by
The Box Kitchen & Bar
Posted on
31 Oct 2022
[cooked-sharing]
Head Chef Matt Dell of The Box Kitchen & Bar is a big fan of preserving foods, and his pickling liquor will help you salvage that veg in the fridge that's just about to turn.
Ingredients
- 500 ml Water
- 350 ml White wine
- 100 g Sugar
- 75 g Salt
- 2 Bay Leaves
- 2 Star Anise
- 1 Cinnamon Stick
- 1 tsp Cardamon Pods
- 1 tsp Coriander Seeds
- 1 tsp White Peppercorns
- 1 tsp Nigella Seeds
- 1 tsp Fennel Seeds
Instructions
- This is a no fuss recipe, just place all of the above into a saucepan, bring to the boil and leave to roll for around 5 minutes, making sure to infuse the aromats into your liqour.
- However, I always start by preparing my vegetables. Slicing cucumbers thinly or making ribbons from carrots using a potato peeler are always great additions to salads or burgers.
- Then, simply place what you'd like to pickle into a heatproof vessel, strain the aromats and pour over hot, making sure your vessel is covered in clingfilm or to retain the heat needed to cook vegetables in the pickle juice.
