Peachicks @No17 Pink Pickles #FreefromHarvest (Glutenfree, Vegan, Nutfree)
The Freefrom Gang are back once again celebrating all things Seasonal with a bounty of #FreeFromHarvest recipes. My contribution comes straight from our plot to your plate… its my Easy Peasy Peachicks @No17 Pink Pickles! Jars of Crisp, crunchy veggies, preserved at their best in a delicate pink Apple Cider Vinegar pickling liquid. They are also a very tasty way to use up those stringy runners that would otherwise be consigned to the compost!
September is a beautiful month for the home growers & allomenteers amongst us. The weather is (usually) absolutely stunning, the last of the warm golden sunshine ripening the vast arrays of seasonal veggies and hardening up the winter squashes for storage. Up at No17, we are beginning to wind down the plot ready for a major redesign over the winter. The marrows, that have fed us solidly since around June are just about finished and we have a huge pile of them sat in a baby bath as well as a fridge shelf & freezer drawer of them ready for use. Dealing with such a glut of the results of your hardwork can be a little overwhelming – do you freeze, refrigerate, pickle, preserve or give them away? And what about all those veggies that you know have just left it a little too late to appear?
Whilst eating veggies fresh from the plot is preferable, its not always possible. And once not only your freezer, but everyone elses you know is full to bursting, there is no simpler way to preserve the fruits of your allotment labour than by making jars of pickled veggies.
Essentially you stuff glass jars with as much produce as possible, sliced, ribboned or diced however you like, and pour over a hot pickling liquid made of vinegar & spices. These Peachicks @No17 Pink Pickles are packed with chard, radishes, baby courgettes that don’t have time to grow, sweetcorn picked too early and a load of very stringy runners that were destined for our neighbours compost.
The pickling liquid could not be simpler – Apple cider Vinegar, sugar, dried No17 mint and black peppercorns. And salt. Apparently using sea salt gives a clearer pickling liquid but good old table salt works just as well! Similarly distilled malt vinegar is colourless and will give a purer pink colour but I am never sure if it is actually Glutenfree or not!
According to Mr Beeton’s Cookery Book ‘the chief pickles are cabbage, cauliflower, chillies, gherkins, onions and walnuts’ and advises that all but the cabbages may be mixed. The Peachicks prefer their pickles mixed, which is lucky really, besides it looks so much prettier with a rainbow of veggies in it!
Chutneys are your other option, which are a great sandwich filling but I have also just seen that Mrs Beeton has a recipe for marrow jam which sounds interesting! Not really sure what you would eat it with as its basically just marrow, sugar & ginger – but I am definitely game for giving it a go. (Reckon we can spare a marrow or two to try it out with!)
The acid in the vinegar and salt in the pickling liquid will preserve the fruit & veggies meaning that in theory they should keep for a while, in practice they are gone within a week or two as they are a regular component of The Peachicks’ lunchboxes. The exact levels of seasoning you add can be tinkered with – reduce the salt or sugar, replace dried mint with rosemary or fresh chillies and even add powdered ginger or garlic. The possibilities are endless! Beetroot also works well in these pickles but anything leafy tends to go limp, black and generally unappealing – so I’d draw the line at lettuce pickles if I was you!!
Excuse the weeds…
Recipe for Peachicks @No17 Pink Pickles:
At this point I should probably apologise for the radio silence lately. The Ginger Peachick has started school and we are back into the full swing of juggling homework & school clubs. To make life more interesting I have also been pretty poorly for about 10days now which has delayed the start of my Annual Aspire Channel Swim. A chest infection and swimming long distances isn’t the best for my poor old lungs!
Eat your lovely homegrown veggies year round with these Easy Peasy Peachicks' No17 Pink Pickles. A beautiful way to preserve & enjoy your beautiful produce long into the winter months! Crunchy, Crisp slices of delicious veggies in a delicate pink pickling liquid, subtely flavoured with mint! Stick to single flavoured jars or mix it up - the choice is yours! Pickled Veggies are a Peachick School Lunchbox favourite that is also pretty enough to give for gifts too!
- 1 Onion
- 1 Baby Courgettes
- 1 Yellow Courgette
- 6 Round Salad Radishes
- 1 Corn on the Cob
- 5 Chard Stalks
- 8-10 Runner Beans
- 2 tbsp sea salt
- 750 ml Apple Cider Vinegar
- 50 g Granulated Sugar
- 1 Tbsp Black Peppercorns
- Spices (garlic powder, black mustard seeds)
Sterilize & dry your jars - I just put ours in the dishwasher!
Chop, slice or dice your veggies and put in a large bowl with the sea salt crystals. Leave while you boil the pickling liquid.
In a large saucepan (NOT COPPER!) pour in the vinegar, sugar, peppercorns and spices if you are using them. Bring to the boil.
Pack the veggies into the jars, right up to the top. Pour over the hot pickling liquid, enough to cover the veggies and leave to cool before sealing the lids.
Pin Peachicks @No17 Pink Pickles for Later:
Other #FreeFromHarvest Recipes from the Free From Gang:
The Intolerant Gourmand : GF DF Apple Crumble; Pumpkin Risotto
Easy Peasy Foodie : Peri Peri Chicken; Vegan Vegetable Korma
Mummy Tries : Three Tasty Beetroot Recipes
Julie’s Family Kitchen : GF Almond, Pear & Chocolate Cake
Dairy Free Kids : Apple & Blackberry Crumble
The Adventures of an Allergy Mummy : Butternut Squash Soup with a Kick
Glutarama : Beetroot Brownie Cake
Paleo Crust : Roasted Squash & Ginger Soup