Name: Pick n Mix Pickle Plate
Ingredients: 375ml red wine vinegar; 60g caster sugar; 1 ½ tsp coriander seeds; 1 ½ tsp black peppercorns; 3 bay leaves; 250g red onion, peeled and sliced in ½ cm rounds; flaked sea salt; 350ml white wine vinegar; 1 tsp coriander seeds; ½ tsp yellow mustard seeds; 175g caster sugar; 1 tsp chilli flakes; ¾ tsp black peppercorns; 10g dill; 1 shallot, peeled and thinly sliced in rounds; 500g persian or baby cucumbers, sliced in ½ cm rounds; 300ml apple cider vinegar; ¼ tsp ground turmeric; 120g caster sugar; 1 ½ tsp black peppercorns; 60g green chillies, thinly sliced; 300g daikon, peeled and cut into ½ cm rounds; flaked sea salt

Prep 10 min

Pickling Time At least 1 hour or preferably overnight

This little selection is the perfect companion to my Jerusalem mixed grill (recipe on Substack), but don’t feel like you’ve got to make all of them. One variety is also great. Make a big batch, and you’ve got pickles to last you a while.

Ingredients

Red onion pickle
375ml	red wine vinegar
60g	caster sugar
1 ½ tsp	coriander seeds
1 ½ tsp	black peppercorns
3 bay	leaves
250g	red onion, peeled and sliced in ½ cm rounds
	flaked sea salt
Cucumber pickle
350ml	white wine vinegar
1 tsp	coriander seeds
½ tsp	yellow mustard seeds
175g	caster sugar
1 tsp	chilli flakes
¾ tsp	black peppercorns
10g	dill
1	shallot, peeled and thinly sliced in rounds
500g	persian or baby cucumbers, sliced in ½ cm rounds
Daikon pickle
300ml	apple cider vinegar
¼ tsp	ground turmeric
120g	caster sugar
1 ½ tsp	black peppercorns
60g	green chillies, thinly sliced
300g	daikon, peeled and cut into ½ cm rounds
	flaked sea salt

Method

Red onion pickle

Place the first 5 ingredients in a saucepan with 175ml of water and 10g of salt. Bring to the boil on high heat and set aside to cool. Put the onions in the jar, pour over the liquid then set aside to pickle for at least one hour or overnight.

Cucumber pickle

Place the first 6 ingredients in a saucepan with 100ml of water and 10g of salt. Bring to the boil on a high heat and set aside to cool. Add the dill, shallot and cucumbers to the jar and pour in the pickling liquid. Set aside to pickle for a least one hour or overnight before using.

Daikon pickle

Place the first 4 ingredients with 250ml of water in a saucepan and bring to a boil on high heat. Place the chillies and daikon in a sterilised jar and cover with the pickling liquid. Allow to pickle for at least 2 hours or preferably overnight. Keep refrigerated.