Pickles

1440 mins
Serves 1
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Directions

  1. 1Chop chillies into small rounds.
  2. 2Chop chillies into small rounds.
  3. 3Chop chillies into small rounds.
  4. 4Chop cabbage into small strips.
  5. 5Chop cabbage into small strips.
  6. 6Chop cabbage into small strips.
  7. 7Chop lemons into thin slices.
  8. 8Chop lemons into thin slices.
  9. 9Chop lemons into thin slices.
  10. 10Chop shallots into thin slices.
  11. 11Chop shallots into thin slices.
  12. 12Chop shallots into thin slices.
  13. 13Put the chopped chillies in a plastic container.
  14. 14Put the chopped chillies in a plastic container.
  15. 15Put the chopped chillies in a plastic container.
  16. 16Put the chopped red cabbage in a plastic container.
  17. 17Put the chopped red cabbage in a plastic container.
  18. 18Put the chopped red cabbage in a plastic container.
  19. 19Put the chopped lemons in a plastic container.
  20. 20Put the chopped lemons in a plastic container.
  21. 21Put the chopped lemons in a plastic container.
  22. 22Put the chopped shallots in a pot.
  23. 23Put the chopped shallots in a pot.
  24. 24Put the chopped shallots in a pot.
  25. 25Add 4 parts of vinegar to the pot.
  26. 26Add 4 parts of vinegar to the pot.
  27. 27Add 4 parts of vinegar to the pot.
  28. 28Add 2 parts of water to the pot.
  29. 29Add 2 parts of water to the pot.
  30. 30Add 2 parts of water to the pot.
  31. 31Add 1 part of sugar to the pot.
  32. 32Add 1 part of sugar to the pot.
  33. 33Add 1 part of sugar to the pot.
  34. 34Whisk the mixture until the sugar dissolves.
  35. 35Whisk the mixture until the sugar dissolves.
  36. 36Whisk the mixture until the sugar dissolves.
  37. 37Pour the pickle mix over the chopped shallots.
  38. 38Pour the pickle mix over the chopped shallots.
  39. 39Pour the pickle mix over the chopped shallots.
  40. 40Pour the pickle mix over the chopped lemons.
  41. 41Pour the pickle mix over the chopped lemons.
  42. 42Pour the pickle mix over the chopped lemons.
  43. 43Pour the pickle mix over the chopped cabbage.
  44. 44Pour the pickle mix over the chopped cabbage.
  45. 45Pour the pickle mix over the chopped cabbage.
  46. 46Pour the pickle mix over the chopped chillies.
  47. 47Pour the pickle mix over the chopped chillies.
  48. 48Pour the pickle mix over the chopped chillies.
  49. 49Cover the containers with plastic lids.
  50. 50Cover the containers with plastic lids.
  51. 51Cover the containers with plastic lids.
  52. 52Seal the containers.
  53. 53Seal the containers.
  54. 54Seal the containers.
  55. 55Label the containers with the name of the contents and the date.
  56. 56Label the containers with the name of the contents and the date.
  57. 57Label the containers with the name of the contents and the date.
  58. 58Leave the pickles for a minimum of 24 hours before serving.
  59. 59Leave the pickles for a minimum of 24 hours before serving.
  60. 60Leave the pickles for a minimum of 24 hours before serving.

Ingredients

  • Chillies
  • Chillies
  • Chillies
  • Cabbage
  • Cabbage
  • Cabbage
  • Lemons
  • Lemons
  • Lemons
  • Shallots
  • Shallots
  • Shallots
  • 4 parts Vinegar
  • 4 parts Vinegar
  • 4 parts Vinegar
  • 2 parts Water
  • 2 parts Water
  • 2 parts Water
  • 1 part Sugar
  • 1 part Sugar
  • 1 part Sugar
  • Fruit-based vinegar
  • Fruit-based vinegar
  • Fruit-based vinegar
  • Cider vinegar
  • Cider vinegar
  • Cider vinegar

Equipment

KnivesChopping boardPlastic containersPotWhiskPitcher

Tips

  • Pickles are a secret weapon in the kitchen.
  • Pickles are an easy way to add flavor, texture and color to any dish.
  • Pickles are a great way to preserve food if you have an excess of anything.
  • If you have cheaper vinegar, you can add more sugar to the recipe.
  • If you have more expensive vinegar, you might need less sugar to the recipe.
  • Let the pickles rest for a minimum of 24 hours.
  • Using a fruit-based vinegar like cider vinegar adds a nice sweetness to the pickle base.
  • Chop the chilies into rounds.
  • Chop the cabbage into thin strips.
  • Chop the lemons into thin slices.
  • Chop the shallots into thin slices.
  • Heat up the pickle mix before pouring it over the chopped vegetables to make sure the sugar dissolves properly and to help the pickling process begin more quickly and effectively.
  • Ensure the vegetables are fully submerged in the pickling liquid to ensure even pickling and preservation.
  • Properly seal the containers to prevent air exposure, which can affect the pickling process and shelf life of the pickles.
  • Ensure clean handling and storage practices to maintain the quality and safety of the pickles.
  • Store the pickles in a cool, dark place or refrigerate them for optimal freshness and longevity.
  • Label the containers with the type of pickle and the date of preparation for easy tracking and consumption.
  • Experiment with different vegetables and spices to create unique pickle variations.
  • Consider the texture desired; some vegetables may soften more than others during the pickling process, which could alter how you use them in dishes.
  • Adjust the sweetness and acidity of the pickle base based on personal preference and the type of vegetable being pickled.
  • Serve the pickles chilled for the best flavor and crunch.
  • The amount of sugar can be adjusted depending on the tartness of the vinegar and personal taste, ensuring a balanced flavor profile in the final product.
  • The type of vinegar can significantly impact the final taste, with fruit-based vinegars adding a distinct sweetness compared to more neutral ones.
  • The pickling liquid should be sufficiently hot when poured over the vegetables to ensure proper penetration and breakdown of cell walls for optimal flavor absorption and texture.
  • The pickling process is best achieved when the vegetables are completely submerged in the brine, often requiring a weight or plate on top to keep them down.
  • The cooling period helps the vegetables absorb the pickling flavors and become fully infused, making them ready for consumption.
  • Different vegetables will have different pickling times, but 24 hours is a good minimum for most quick pickles.
  • The pickles are versatile and can be used in many dishes beyond burgers, such as garnishes, condiments, or even as a standalone snack.
  • The color of the pickled vegetables can be quite vibrant, adding an aesthetic appeal to dishes.
  • The pickling process allows for long-term storage of vegetables, reducing waste and increasing availability.
  • The simple 4:2:1 ratio for the pickling base is easy to remember and adjust for different quantities of vegetables.