Summer Pickle

Name: Summer Pickle
Yield: Makes 12–15 servings
Ingredients: 1 tbsp kirsch (optional); 2½ fl oz / 70 ml sherry vinegar or wine vinegar; 2½ fl oz / 70 ml sherry vinegar or wine vinegar; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp sea salt; 1 tbsp sugar; 1 small piece of cinnamon; ¼ pt / 140 ml olive oil; cayenne, to taste (optional); 2 cloves; 12 button mushrooms, wiped; 12 small radishes, topped and tailed; 12 black olives; 12 green olives; 2 heads garlic, cloves separated and peeled; 2 heads garlic, cloves separated and peeled; 12 cherries; 12 cherry tomatoes; 12 small onions, peeled

Preparation info

Makes
12–15
servings

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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.

Ingredients

12 small onions, peeled
12 black olives
12 green olives
12

Preserve
Gluten-free
Summer
Vegan

Method

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 f