Quick Pickles

I grew up with a jar of my mum's spicy pickled onions always somewhere in the kitchen. I have very fond memories of eating them with a plate of cheese and biscuits, or alongside a simple salad, where their sharpness and heat could make even the most ordinary meal feel a little more interesting.

These aren't quite the same whole pickled onions I grew up with, but they carry that same combination of spice, tang and unmistakable oniony flavour.

I've always loved what a good pickle can do. A few crisp slices tucked into a sandwich, scattered through a salad or piled into a grain bowl bring a lovely contrast of texture and acidity. They work particularly well with anything rich or creamy, and I find myself reaching for them more often than I expect.

Cucumbers are another favourite, especially with plenty of fresh dill and garlic. But once you have the brine, there is really no need to stop there. Try it with red onions, baby onions, cucumbers, baby carrots, radishes, cauliflower, mini sweet peppers or green beans. The quantities are easy to scale depending on what you have to hand.

Classic Dill Cucumbers

Makes 1 x 580ml jar

Ingredients

2 to 3 Lebanese cucumbers, thinly sliced or cut into spears
4 to 6 sprigs fresh dill
2 garlic cloves, lightly crushed
1 tsp black peppercorns
200g vinegar
100g water
50g sugar
25g salt

Method

Pack the cucumbers into a clean glass jar with the dill, garlic and peppercorns.

Add the vinegar, water, sugar and salt to a small saucepan and heat gently until the sugar and salt have dissolved. Bring to a gentle simmer, then pour the warm brine over the cucumbers, making sure they are fully submerged.

Allow to cool, then seal and refrigerate. They're best after about 24 hours and will keep for 2 to 4 weeks in the fridge.

Pickled Red Onions

Makes 1 x 580ml jar

Ingredients

1 medium red onion, thinly sliced
1 tsp black peppercorns
½ tsp coriander seeds
Pinch of chilli flakes, optional
1 whole red chilli, optional
200g vinegar
100g water
50g sugar
25g salt

Method

Pack the sliced onion into a clean glass jar with the peppercorns, coriander seeds and chilli.

Heat the vinegar, water, sugar and salt in a small saucepan until dissolved, then bring to a gentle simmer. Pour the warm brine over the onion, making sure it is fully submerged.

Allow to cool, then seal and refrigerate. The onions are best after 24 hours and will keep for 2 to 4 weeks in the fridge.

How I like to use them

Keep a jar in the fridge and add them wherever you think a little brightness would be welcome. I love them in wraps and sandwiches, alongside salads and grain bowls, or piled onto a plate with hummus, cheese and crackers.

They're a small thing to have ready, but one that can make an everyday meal feel considerably more special.