I’ll sell you my pickle for a nickel!
Porky, The Little Rascals
Nothing brings a family together quite like a bit of vinegar-based food preservation, I always say. I never realised how fiddly it could be to make the perfect pickle – now I know! My aunty and cousin embarked on a mother-daughter journey a few years ago: the journey to pickling mastery. They completed a course through Cornersmith, and they loved it so much they’ve been eagerly waiting to pass on their expertise ever since! I was pretty excited to have another great opportunity to play with my new macro lens, too.
We used the Cornersmith Salads & Pickles Cookbook for recipe inspo. We settled on a gerkhin, pickled rhubarb, pickled zucchini with onion and Japanese-style pickled ginger. Between the sterilising and the heat processing and the salting and the chopping and the cooling – these four simple little things took a surprisingly long time! It didn’t bother us too much since we had such wonderful company, but I definitely think it’s worth committing to the cause and making a day of it. Now comes the truly challenging part: waiting a whole month before we can sample the fruits of our labour!
Wish us luck.
