I had fun last week at a night-time pickling workshop, put on by Sarson’s vinegar and held at Rita’s Bar & Dining in London Fields. Our hosts were food historian Peter Ginn and Rita’s chef Gabriel Pryce.
Peter gave us a lowdown on the history of pickling as a method of preserving fresh ingredients, and talked us through all of the ingredients that can be pickled: eggs and shallots are perhaps the most well known, but any fairly firm fruit or veg is a contender.
The brine (the vinegar liquid that does the pickling) can be flavoured with any herb or spice you like – chilli, peppercorns and mustard seeds are common, but we could also pick from lemongrass, ginger, tarragon, fennel seeds and loads more. The process is really simple: you just heat up the pickling vinegar in a pan with your chosen flavourings (Sarson’s produce big jars of vinegar especially for pickling, which are pre-seasoned and at the correct acidity of 6%), pop the ingredients in a sealable jar and pour the vinegar over the top to cover the ingredients.
After we’d stuffed and labelled our jars we sat down to a delicious meal put on by Rita’s – platters of fried chicken, amazing mac and cheese, sweet potato gnocchi, slaw and their own pickled hot sauce. Must come back here soon for a full meal because it was tasting gooood.
Here’s my rather odd concoction – quail’s eggs, plums and mooli (Japanese radish) in a brine heavily spiked with chilli and mustard seeds. The proof is in the tasting, but it needs three weeks to do its thing first… I’ll report back.