William Lander, Daniel Morgenthau, Shaun Searley

QCH Pickle Liquid

Name: QCH Pickle Liquid
Yield: Makes 500 ml, enough for 3 300 ml jars of pickled vegetables of your choice
Ingredients: 300 ml water; 1 tsp yellow mustard seeds; 1 tsp black peppercorns; 100 g caster sugar; 200 ml cider vinegar; 1 tsp fennel seeds; 1 tsp coriander seeds

Preparation info

Makes 500 ml , enough for
3
300 ml jars of pickled vegetables of your choice

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

In the same way that it’s always a good idea to have some vegetable stock in the freezer in winter, this is very handy to have come the summer months, when vegetables are abundant and delicious.

Ingredients

300 ml water
200 ml cider vinegar
100 g

Preserve
Vegan
Gluten-free
Winter
Summer

Method

In a large saucepan, bring the water, vinegar and sugar to the boil.

In a separate dry frying pan, toast the spices for a few minutes until aromatic, then drop into the vinegar liquid. Remove from the heat, allow to cool and then pass through a fine sieve. Pour into a sterilized jar with whatever vegetables you want to pickle, and leave to preserve for a minimum of 2 weeks.