Recipe: A Simple Winter Pickle

For our third instalment of the Glut Watch series, we explored the various ways to pickle unexpected seasonal abundance. This YouTube workshop covered quick pickling methods for those pesky half-used vegetables in the crisper with tried-and-true recipes that our team know and love. 

Fi Smith from MAKE Studios, resident food saving queen, led the YouTube tutorial and steered our participants through all the common hiccups or variations that can be made when pickling.

While we briefly touched on some methods for shelf stable pickling, this workshop celebrated how easy and simple it is to make the most of your left overs and seasonal gluts!

Watch the video tutorial below, and find the list of equipment and ingredients you’ll need to make the pickles below.

What you'll need:

Utensils: 1-2 clean glass jars with lids, chopping boards, sharp knife, small saucepans, spoon or spatula

Ingredients:

- 1-2 cups of seasonal veggies, eg: - carrots - cauliflower - celery - fennel - onion - zucchini

- 1 cup vinegar of your choice: - apple cider vinegar - white wine vinegar - rice vinegar

- 1 cup water

- 2 teaspoons salt

- 2 tablespoons sugar

- Spices, herbs or aromatics, to suit your pickles, eg: - black peppercorns - mustard seeds - chilli flakes - citrus rind (lemon or orange) - fennel seeds - turmeric

This workshop was presented by MAKE Studios, and supported by STREAT, as part of our Open Sauce project which is tackling food waste across Victoria. The Open Sauce project is supported by the Victorian Government’s Recycling Victoria Innovation Fund as part of the Circular Economy Business Innovation Centre (CEBIC).