Quick-pickle Liquid and Basic Recipe from Life's Too Short to Stuff a Mushroom by Prue Leith
In the old days, sterilized jars with hermetically sealed lids were essential for months-long room-temperature storage. But today most cooks quick-pickle foods, store them in clean jars in the frid...
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Cooking tools:
- Mason jar
- Stove
- Pot
- Colander
- Paper towel
Ingredients
- pears, peeled, cored and quartered
- thinly sliced carrots
- baby onions, peeled
- whole gooseberries, topped and tailed
- thickly sliced cucumbers
- 1 tbsp caster (superfine) sugar
- whole mangetouts (snow peas), topped
- kale, cut into rough chunks (see hack)
- 500 ml/17 fl oz/generous 2 cups water
- 500 ml/17 fl oz/generous 2 cups white wine (or apple) vinegar
- 2 tbsp salt
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