Summer Pickle

Preparation info

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This colourful, piquant, sweet and sour pickle can be served with drinks, just as you would olives. Note that the olives and cherries are not stoned.


  • 12 small onions, peeled
  • 12 black olives
  • 12 green olives
  • 12 button mushrooms, wiped
  • 12 small radishes, topped and tailed
  • 12 cherries
  • 12 cherry tomatoes
  • 2 heads garlic, cloves separated and peeled
  • 1 tsp sea salt
  • 1 tbsp sugar
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • cayenne, to taste (optional)
  • 2 cloves
  • 1 small piece of cinnamon
  • ¼ pt / 140 ml olive oil
  • 2½ fl oz / 70 ml sherry vinegar or wine vinegar
  • 1 tbsp kirsch (optional)


Blanch the onions in boiling water for 2–3 minutes, and then drain and put in a large glass jar or bowl with the rest of the vegetables and fruit. Put the salt, sugar, spices and liquids in a small saucepan, and bring to the boil. Pour over the vegetables and fruit, mix well and seal for 3–4 days before serving. (This need not be made in a preserving jar; a large glass bowl covered with cling film will do just as well, I have found.)