We love making a pickle to cut through a dish with a little sour bite. The great thing is that it will keep for a long time, although don’t make too much of it. The first time we made piccalilli for a market stall, we made tons. Sadly not much of it sold and we were left with an abundance of beautiful yellow jars. We had to eat it with everything — and now we can’t look at the stuff.
Pickling feels wonderfully old-school, like something your grandmother would have done, and it’s so fun to play around with different spices and brines, especially when ‘fermentation’ is so fashionable right now.
Here are two pickle recipes that we use a lot. The mackerel is something we like to keep in the fridge for a quick lunch, with some avocado on rye bread, and the jalapeño relish is simply a great, tasty pickle to pep up any dish.
Click here to see the recipes: https://www.standard.co.uk/lifestyle/esmagazine/tart-london-how-to-make-pickled-mackerel-jalape-o-relish-a3697836.html