Summer Pickle

Preparation info

  • Difficulty

    Easy

  • Makes

    12–15

    servings

Appears in

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 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)

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 film will do just as well, I have found.)

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