Mike Van de Elzen: Pickled vegetables

Pickled vegetables 

Cook time: 5 minutes 

Prep time: 10 minutes 

Serves: 12

Pickled vegetables can include:

Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage  

1 tsp fennel seeds 

1 tsp coriander seeds  

2 chili  

2 bay leaves  

1 tsp mustard seeds  

300 ml cider vinegar  

250 ml water  

1/4 cup sugar  

Sterilized jar and lid 

Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size.  

To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. 

Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first).

To sterilize your jars and lids:

Start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray open side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 5 minutes. Remove jars from the oven to allow to cool slightly before use.  

For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks edb.

Speaker 2 (00:13):
Our Resident chief Mike vander Elsen joins us. Now, good morning,
good morning.

Speaker 3 (00:17):
How are we.

Speaker 2 (00:17):
I'm really good. We're pickling today.

Speaker 3 (00:20):
Ah.

Speaker 2 (00:22):
I love a pickle because sometimes it takes a vegetable
or a food that you might not be hugely fond
of and turns it into something else split actually is quite.

Speaker 3 (00:31):
Palatable, like radishes.

Speaker 1 (00:33):
Yeah, is that is that?

Speaker 3 (00:34):
Is that?

Speaker 2 (00:34):
Am I just being mean to some vigets?

Speaker 3 (00:37):
Or do you think I can't eat a raw reds
like unpickled radish? Yeah? Yeah, tickle them. Let's just they
do smell like they do. Think the room out, I
must say that. But otherwise radish is great.

Speaker 2 (00:49):
I'm the same with finnyl, I'm not. I prefer probably
a pickled fennel.

Speaker 3 (00:54):
Yes. And that that photo that I plastered through that's
got finnyl, cucumber and radishes in it. Because we had
we had an event last night and I was like,
we tend to pickle, or at least do a pickling
sort of ingredients most of the events, and and like

(01:15):
you say it, just you make up this basic pickle.
And what I say to everyone is make up this
space basic pickle. And even if you're not planning or
pickling anything, just keep the pickle in the fridge. And
then when you kind of go, hey, I feel like
a little bit of pickled cabbage to go with my
Southern fried chicken burger, you've got it. You've got the

(01:35):
pickle there. So the idea is keep the pickle in
the fridge. And if it's grown under the ground, so
carrots be true. For instance, you heat the pickle up
and you pour the pickle over hot and so it
cooks it and pickles at the same time. And if
it's grown above the ground, say things like cucumbers, bradishes

(01:56):
are kind of a bobble below and onions, even onions.
So if it's grown above or in tomatoes, then you
pour the coal pickle over the eyes that you're pickling,
so it retains the color more than of the cause.

Speaker 2 (02:09):
There we go, right, take us through your.

Speaker 3 (02:11):
Pickled recipe super easy. So this will make it will
make about four it'll probably make about four to five
cups of pickles. So the first thing you do is
toast off your seeds. I've got a tea spooner, fetle seeds,
tea spin a, coriander seeds. Pop them into a little

(02:32):
fried pan, Heat them up until they're starting to become fragrant.
Pop them into a pot along with two fresh chilies
or dried chilies if you want, two Bailey's teaspoon and
mustard seeds, three hundred mills of cider vinegar, two fifty
meals of water, and quarter of a cup of sugar.
Bring that to the boil, turn it off, and that
is that. And like I say, what I do is

(02:53):
I just take little jars and say, if you're doing
a few cup of pickles, I just take little jars.
I cut my cucumbs into little bands. I jam them
into my little jars, and then just pull your pickling
mix right on right up to the top, seal it
off and then fire them in the fridge.

Speaker 2 (03:07):
Simple, simple, Hey you're in Marlboro this week?

Speaker 3 (03:13):
Yeah, isn't that great? On Thursday I'm doing a demo
at the Garden, Melborough, which is very excited s fisthime.
I've ever been to Garden Marlborough or to the fiftial itself.
So Thursday night I'll be down there and then on Friday,
I'm giving a seminar on making lifestyle blocks. It's for you,
so getting the most I know. I know I'm not
going to be able to convince you away from it

(03:34):
being a slave style block. Never but and they jump
onto Melborough or Garden Melborough, jump onto the website the
Doo a little promo just for me, which is really cool.
You can jump on. Buy a ticket to either the
demo on Thursday night, which is going to be really cool,
heats and information and loads of fun, or to come

(03:55):
to the seminar the next day. Just punching Mike Twining
a bit twenty bucks off your ticket.

Speaker 2 (04:00):
Close fantastic, Thank you Mike.

Speaker 1 (04:04):
For more from the Sunday session with French Jessica Rudkin,
listen live to News Talks a B from nine am Sunday,
or follow the podcast on iHeartRadio