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March 6, 2016 | by  | in Food |
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I’ve always been a sucker for vinegar, in the most extreme way possible. On our family fish-fingers-and-oven-chips nights, I always left one chip in my ramekin of malt vinegar for the entire meal, then ate it last. When I was sixteen, I hooned so many salt and vinegar Kettles that the skin on the inside of my mouth peeled off.  At any given time, I have an arsenal of vinegars arming my cupboard. You name it, I’ve got it, and you best believe I’m using it in alarming quantities.

It makes sense then, given my vinegar enthusiasm, that I am a fan of all things pickled. Pickles are a crazy easy way to lift the game of any salad, sandwich, or cheese platter. So that’s what I’m giving you the recipe for in my first column. Incidentally, hey, nice to meet you. We’re going to go far, you and I. Me in London, you in Wellington. The odds are against us, but let’s make it work, shall we?

As the end of summer approaches on your side of the world, now is the time to start pickling and preserving the produce heading out of season/up in price. Pickle some cucumbers before they hit $3.00 each. Save those saggy vegetables from the back of your fridge, and give them a new, tangy shot at glory. They deserve it. You deserve it. You can, and should, pickle that.

Pickled rainbow radishes

1 bunch rainbow radishes

2 tbsp caster sugar

4 tbsp warm water

250ml apple cider vinegar

1 tsp sea salt

1 tbsp whole black peppercorns


Give the radishes a wash to get rid of any grit or dirt, then slice into thin rounds. Dissolve the sugar in the warm water, mix in the cider vinegar, and pour over the radishes and peppercorns,  in your pickling jar. Give them at least overnight to pickle, then eat ‘em on everything for the next few weeks.

Important: stand back when you open these. The smell is quite something.

Chilli-pickled carrots

2 carrots

1 red chilli

2 tbsp caster sugar

4 tbsp warm water

250 ml rice wine vinegar

1 tsp sea salt

1 tbsp black peppercorns


Peel your carrots and slice into thin half circles. Slice the chillis thinly too. As well as using them to spice up these carrots during the pickling process, you can add the pickled chillis to stir fries and things. Dissolve the sugar in the warm water, stir in the rice wine vinegar, and pour the mixture over your carrots, chillis, and peppercorns in a jar/tupperware/vessel.  


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