EASY HOMEMADE PICKLE
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It's my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
Provided by Jamie Oliver
Categories Save with Jamie Vegetable sides
Time 20m
Yield 1 large jar, approx. 800ml
Number Of Ingredients 6
Steps:
- Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
Nutrition Facts : Calories 29 calories, Fat 0.1 g fat, SaturatedFat 0 g saturated fat, Protein 0.7 g protein, Carbohydrate 5 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.3 g salt, Fiber 0.8 g fibre
AMAZING PICKLED AND MARINATED VEGETABLES
Pickled vegetables taste totally delicious. I'm going to give you my personal favorite vegetables and herb combinations - damn simple and they make great presents. Much cooler than turning up with a bottle of wine. Once you've had success with them, have a go at your own variations. You can use one large jar or lots of smaller ones (I prefer smaller ones because once a jar's been opened it will only last for a week or so in the refrigerator).
Provided by Jamie Oliver
Categories side-dish
Time 1h30m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
- Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
- Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
- Choose 1 of the following vegetable and herb options: .
LEMON PICKLE
Steps:
- Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;
LEMON PICKLE - JAMIE OLIVER'S
Jamie Oliver's Lemon Pickle. Excellent for serving with curry. When I made this I could only get 'Barts' dried curry leaves and I used a small handfull probably about a desert spoonfull. I couldn't get 'urad' dal (small dried split peas) only yellow mung dal. The yellow mung dal might be slightly larger - I just cooked it a bit longer than he's book said. The pickle turned out fine.
Provided by Jan-Luvs2Cook
Categories Lemon
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.
- Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
- Lower the heat and cook until brown, then add the vinegar.
- Cook until the dal is soft - test one as they will be really hard if not cooked through.
- Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.
- This can be stored in the fridge for a few days if you wish.
CRUNCHY COURGETTE PICKLE
Try this fresh, sharp pickle with cold poached salmon, burgers off the barbecue or just buttered bread
Provided by Good Food team
Categories Buffet, Condiment
Time 20m
Yield Makes 1 litre
Number Of Ingredients 10
Steps:
- Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
- Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
- Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.
Nutrition Facts : Calories 6 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.25 milligram of sodium
PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER
From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.
Provided by DrGaellon
Categories Vegetable
Time 23m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, vinegar and salt in a pot. Bring to a boil.
- Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
- Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
- Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
Nutrition Facts : Calories 343.9, Fat 36.4, SaturatedFat 4.9, Sodium 1748.4, Carbohydrate 5.7, Fiber 3.1, Sugar 2.2, Protein 1
JAMIE OLIVER'S GRILLED VEGETABLES
The best grilled vegetables with taste! Most grilled vegies get soggy and taste like the dressing or marinade used with them rather than the taste of the vegie. This recipe gives you the opposite. Use whatever vegetables you like to grill and whichever herbs you have on hand or even citrus in place of the basil. This is from Jamie's Kitchen.
Provided by Penny Stettinius
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash your vegetables.
- Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
- While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
- Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
- Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
- Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
- Cut the eggplant across into slices 1/2" thick.
- Grill the slices, turning 4 times to get the nice grill marks.
- Remove to the towel.
- Boil the baby leeks in salted water until they're just cooked.
- Drain and rub with a little olive oil, and grill until lightly marked.
- Peel the peppers and cut into strips.
- Put all the grilled vegetables into a big bowl.
- Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
- Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
- Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
- Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
- Mix everything together, and serve on a large plate at room temperature.
Nutrition Facts : Calories 211.6, Fat 1.4, SaturatedFat 0.2, Sodium 81.3, Carbohydrate 49, Fiber 12, Sugar 13.8, Protein 7.3
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- Peel and slice the shallot lengthways. Put the cider vinegar, shallot, bay leaves, spices and 150ml water in a stainless-steel saucepan along with a few good pinches of sea salt.
- Drop the celery into the pickling liquid and simmer, covered, for about 10 minutes, or until the celery is heated through but still with a good bit of crunch; this really depends on how thick the stalks are.
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