Romanesco are the most stunning vegetables. Closely related to cauliflower and broccoli they can be used interchangeably in place of them in recipes. We have an incredible crop of them right now, in fact we have too many! The unseasonably warm autumn has meant our brassicas, which we hoped to harvest in the winter, are ready early! Will you help us prevent food waste by ordering an extra Romanesco or two with your next order? Why not steam and freeze some for a rainy day? Did you know that ensuring your freezer is always full makes it run more efficiently and use less electricity? Or another easy way to preserve the harvest is to make this delicious quick pickle.
This beautiful, pine-tree-like vegetable would be perfect on the Christmas table, and although ‘quick pickles’ don’t last as long as the canned variety, it should be fine for Christmas if you make some in the next few weeks. Just keep your jars in the back of the fridge. Delicious with crackers and cheese or on salads or stew, pickles are often that missing tangy ingredient.
1 romanesco, cut into small florets & the stem/core thinly sliced
1 white onion, peeled & sliced
4 garlic cloves, peeled & sliced
1 tbsp each: black pepper, mustard seeds, ground turmeric (or your choice of pickle spices)
600ml apple cider vinegar
4 tbsp sugar
4 tbsp salt
Sterilise enough jars to fit your vegetables. You can do this in a number of ways. I simply wash and rinse them then place them in a clean sink and fill up the jars and lids with freshly boiled water from a kettle. Leave to sit for a minute then carefully tip out the water (use oven gloves or a folded tea towel so you don’t burn your hands) and let the jars air dry.
Divide the garlic and spices between the jars then fill up with the Romanesco and onion slices.
Heat the vinegar, water, sugar and salt in a pan until just boiling. Then pour the solution over the vegetables so that they are completely submerged. Make more of the vinegar solution if needed. It all depends on the size of your Romanesco!
Immediately secure the lids on the jars whilst they are still piping hot. Allow to cool on the counter and then place in the fridge. They should be ready to eat in 3 days and will last well for 2 or 3 months.
Got a glut of courgettes? We’ve got the recipes. As well as this classic quick pickle, a delicious solution for many excess veg, I’ve shared a fair few other courgette recipes. Just pop ‘courgette’ in the search bar and they’ll come up.
Quick pickles do what they say on the tin. They are quick and simple to put together and they are ready to eat in just a couple of days. You can definitely eat them earlier too, I just think the flavours develop better after a couple of days in the fridge. They last a long time too, especially if you sterilise the jar and close it while the vinegar solution is still hot. Keep the pickles in the fridge and don’t double dip and they should last for 2 months, if you don’t eat them up in that time… don’t store these pickles at room temperature unless you can them, which is a whole other process.
Pickled courgettes are so delicious in a sandwich or burger, with cheese and crackers or as a tangy, crunchy part of a salad. You can also flavour them however you like. Go herby with dill, spicy with chilli, use classic pickling spices, bay leaves, garlic, ginger…whatever you like! Enjoy! Liz x
Ingredients (makes 2 medium jars, around a litre volume)
flavourings of your choice – I used: 3 sliced cloves of garlic, 1 tsp ground turmeric, 1 tsp mustard seeds, 1/2 tsp black pepper
1/2 a white onion
Start by finding 2 small jars (or 1 big one? – it all depends on how much pickle you’re making or the size of your courgettes) and giving them a really good clean and hot rinse. Or you can sterilise them to be extra safe. Put the washed and rinsed jars in a clean sink then fill them with freshly boiled water from the kettle. Wait a minute then carefully empty the jars (use oven gloves or a folded tea towel so you don’t burn your hands). Let them air dry while you get on with chopping and heating up your vinegar solution.
Measure the vinegar, water, salt and sugar into a small pan and heat it up while you quickly add the flavourings to the jars and chop the vegetables.
Divide your flavourings between your jars. Then thinly slice the courgette and onion and divide them between the jars too. Lightly press the vegetables down into the jars to pack them in neatly, but don’t crush them. You should leave a couple of cm of room in the jar.
As the vinegar solution comes to the boil, take it off the heat and pour it into the jars over the vegetables and flavourings. The solution should cover the vegetables. Give the jars a light tap on the work surface to remove any air bubbles that may be trapped between the layers of vegetables. Then screw on the lids whilst the jars are still hot. You may not use all the vinegar solution, or you may need to make a bit more.
Allow them to cool then refrigerate. The pickles will be ready to eat in two days and will last in the fridge for 2 months.