This week we decided to turn our rookie hands to pickling veg for the first time. We decided to start with Gherkins (as we left them rather too late and have a glut of over sized ones), and pickled Nasturtium seeds, otherwise known as ‘Poor Man’s Capers’ (as we just have so many and thought it sounded fun to try).
We discovered there are lots of decisions to make when pickling – which type of vinegar and spices to use, cooking method etc, but chose the easiest options for our first try. We may or may not do it differently next year when we’ve sampled the results in a couple of months time ! Here’s what we did.
Wash the Nasturtium seeds (separating the stalks) and Gherkins, slice the Gherkins and put into two bowls.
Make salt water using 30g salt to 600ml of water and soak the Nasturtium seeds for 2 days and Gherkins for 1 day.
Spice approximately 3 pints of Malt Vinegar with 3 13g sachets of Pickling Spice (or relative quantities for your requirements), by placing the Malt Vinegar and Pickling Spice in a pan, boiling, then turning off and allowing to cool for 2 hours.
Rinse the Gherkins and Nasturtium seeds well with water, then pack them into clean sterilized jars.
Pour the spiced vinegar into the jars to cover the Gherkins and Nasturtium seeds – we left the spices in the vinegar, although these can be strained. We put the left over spiced vinegar into empty jars for our next batch of pickling. Beetroot next …