Pickling like a pro at Bermondsey
Column
20. Jul 2023
Culinary maestro and house chef at Mason & Fifth, Bermondsey shared his homemade recipe to make bay and orange pickled cucumbers with our residents in Bermondsey.
What you’ll need:
For the pickling liquor:
- 1 x 456ml jar
- 1/3 white caster or granulated sugar
- 2/3 white wine vinegar
INGREDIENTS:
- The peel of an orange
- 1/2 of a regular cucumber, cut into 8mm thick slices
- 1/2 sliced onion
- 2 fresh bay leaves
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seed
- 1/2 tsp black peppercorn
- 1/2 tsp coriander seed
"It's important to sterilise the jars to remove any bacteria prior to pickling. You can use vinegar with high acidity level over 5 - I like to use white wine vinegar."
The recipe:
- Add both vinegar and sugar in a pan and heat until all the sugar has been dissolved and it’s reached a low simmer.
- Pop the cucumber and onion in a bowl, covering them in salt. Gently stir avoiding damaging the cucumber slices and then leave for 10 minutes.
- Place all the other ingredients in the sterilised jar.
- Pour the hot pickle liquor into the jar and fill to the brim, making sure all the ingredients are submerged.
- Close the lid (the heat from the liquid will seal the jar).
It will last for 6 months minimum in ambient temperature and as long as the jar is sterile. Don't forget to date the jar too.
