Recipe: One pickling liquid makes all kinds of quick and easy pickles

by BERNADETTE HOGG   –   NZ House & Garden

Use this sweet, spiced liquid to make a range of easy vegetable pickles  to add fresh-tasting crunch to sandwiches, burgers and other meals. The liquid can be kept in a sterilized jar in the fridge for several months, while the prepared vegetable pickles will keep covered in the fridge for 2-3 weeks.

Pickling liquid:

1 liter white wine vinegar

2 cups sugar

4 sprigs fresh thyme

2 whole star anise

1 cinnamon stick

1 teaspoon fine salt

1 teaspoon pickling spice

1 teaspoon cumin seeds

1 teaspoon yellow mustard seeds

Place all ingredients in a medium saucepan and stir over moderate heat until sugar has dissolved. Bring to the boil then reduce to a simmer for 5 minutes.

Remove from heat and cool completely. Makes about 1 liter

Pickled Cucumber & Onion:

Cut a telegraph cucumber into 10 cm lengths then peel the flesh into ribbons, discarding the seeds.

Peel and finely slice a small onion into rings. Soak rings in cold water for 10 minutes, drain and pat dry with paper towels.

Place cucumber ribbons and onion rings in a non-reactive bowl and cover with pickling liquid. Cover and chill for at least 4 hours, overnight if possible, before using.

Pickled Beetroot:

Slice 3 cooked and peeled, medium-sized beetroot into rings. Place in a non-reactive bowl and cover with pickling liquid. Cover and chill for at least 4 hours, overnight if possible, before using.

Pickled Red Cabbage & Red Onion

Remove the core and finely slice a quarter of a red cabbage. Peel and finely slice a red onion into rings.  Place cabbage and onion in a non-reactive bowl and cover with pickling liquid. Cover and chill overnight before using.

Pickled Radish:

Remove the tops and tails from 10 radishes. Using a mandolin, finely slice into rings. Place in a non-reactive bowl and cover with pickling liquid. Cover and chill for several hours before using.