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Pickling like a pro at Bermondsey

Words by Troy Cundy
A man in a white shirt mixing something in a bowl.

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
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Troy Cundy

"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:

  1. Add both vinegar and sugar in a pan and heat until all the sugar has been dissolved and it’s reached a low simmer.
  2. 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.
  3. Place all the other ingredients in the sterilised jar.
  4. Pour the hot pickle liquor into the jar and fill to the brim, making sure all the ingredients are submerged.
  5. Close the lid (the heat from the liquid will seal the jar).
Two women are smelling ingredients from a bowl.
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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.

Six people gathered around a table looking at a chef explaining about pickling and fermentation. There are ingredients in the forefront of the image
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