Jerome featured in this month’s
Style Magazine, providing some great information about preparing your own cheese and charcuterie board at your next ‘At Home’ occasion. To zest up your meats and cheeses, why not add some homemade pickled vegetables. They are the perfect partner for rich salty meats and a must for any charcuterie board. Sure you can grab great pickled veg at any good deli but it’s so easy to make at home. Currently in season and ideal for pickling are golden beets or target beets, small whole heirloom tomatoes, cauliflower, carrots and Asian greens.
750ml Cider vinegar
3tbs sugar (adjust to taste depending on vinegar flavour)
Add pinches of coriander seeds, peppercorn, mustard seed, bay and thyme
1. Place all ingredients into a pot and simmer for five minutes.
2. Cut up your vegetables into a size that will fit your self sealing jars (screw cap). Note: Jars should be sterilised with boiling water prior to use and air dried
3. Place vegetables into jar (not too the top) and pour hot pickling liquid over until all vegetables are covered
4. Seal the jar, label and date, best eaten within the next 48 hours