From crisp cucumbers to vibrant herbs, it’s easy to find yourself with more summer produce than you can eat before it spoils. Here’s how to make the most of your veg - all throughout the year.
By The Artisan Bakehouse Team
Pickling and fermenting are time-honoured techniques that transform fresh produce into delicious, long-lasting foods packed with character and flavour.
Whether it’s a tangy jar of pickled onions, crunchy fermented vegetables, or a bubbling batch of sauerkraut, these simple preservation methods help reduce food waste while creating something truly special.
With the summer harvest at its peak, now is the perfect opportunity to turn any surplus produce into flavour-packed pantry staples – reducing waste, and saving money all in one go.
Why not try your hand at these pink pickled onions which are great sprinkled on BBQ meats and salads.
Recipe
Ingredients
1 medium red onion, thinly sliced
120 ml white wine or apple cider vinegar
120 ml water
1 tbs sugar
1 tsp salt
Optional: ½ teaspoon black peppercorns, a garlic clove, or a pinch of chili flakes, bay leaf, or star anise
Method
Peel and thinly slice the red onion into rings. Place them in a clean jar or bowl.
In a small saucepan, combine the vinegar, water, sugar, and salt. Heat gently until the sugar and salt dissolve, stirring occasionally.
Pour the warm pickling liquid over the sliced onions, ensuring they are fully submerged. Add any optional seasonings now if you want extra spice!
Allow the onions to sit at room temperature for 20–30 minutes. For a stronger flavour, refrigerate for a few hours or overnight.
Use the pickled onions immediately or store them in a sealed jar in the refrigerator for up to 2/3 weeks.
