It’s only in more recent times that I’ve developed a fondness for pickles. Being more of a sweet tooth, the vinegary, salty hit of a pickle just really didn’t appeal. I have however, become a bit of a recent convert. I’m still not sure about whole pickled onions, but I’ve definitely acquired a taste for pickled beans, and asparagus, and cherries, and cucumbers and a whole host of other pickley treats.
I often make a quick pickle to go with dinner. It adds a bit of crunch and vibrancy to a meal and really takes no time to prepare. Just thinly slice some vegetables, sprinkle with about 1/2 a teaspoon of sea salt and a couple of tablespoons of vinegar (white wine vinegar is my usual go to, but rice wine vinegar works well with Asian flavours and apple cider vinegar works well too), mix and leave for 10 minutes or so, until you are ready to serve. All sorts of vegetables work – try thinly sliced fennel, radishes, cucumber, capsicum, asparagus or green beans and of course a little red onion works wonders. Any left overs will be fine the next day for the top of a sandwich or mixed through a salad.
This pickled salmon recipe is of course a little different from a vegetable pickle but it works brilliantly. With the salmon it is a little more substantial so it can form the basis of a tasty lunch. Serve it on pumpernickel bread, or a good rye sour dough with some lettuce, sliced cucumber, sliced fennel, mayonnaise or it goes well with horseradish cream. Alternatively try a lunch bowl with some left over rice, pickled salmon, thin slices of cucumber and avocado, or tossed through a leafy green salad.
This recipe is based on one from a book called Better from Scratch by Ivy Manning.