August 1, 2016
Pickling has a special place in my culinary heart. Sugar, salt and vinegar can transform the most basic of ingredients into a flavour bomb that gives crunch and mouth watering acidity at the same time.
This recipe uses the stems of Swiss Chard, but you can do the same with cucumbers, carrot, onions or even watermelon rinds. The process is the same and couldn't be easier: Heat the pickling ingredients until the sugar and salt are dissolved, pour over the vegetables and leave to infuse. Some things will change colour if you pour the hot liquid over them, so you can cool the pickling liquid first if you want to avoid this, but it will take a little longer to infuse.
Use these as a snack or as an acidic element in a dish with meat or fish. They are so versatile and add an extra dimension to almost any dish.