We have had a bit of the lurgy in our house this week - my daughter kindly shared the love & after waking with a sore throat I thought that a fiery ginger pickle was in order & I knew exactly the one I wanted to experiment with. When dropping some food off for a client to have at a private dinner party recently, I was invited to try several pickles that the Grandma of the family had made. Amongst them was a banging ginger number that knocked my socks off.
Ginger has SO many health benefits - it is brilliant for an upset tummy & nausea, is an ace digestive aid as well as helping to clear out sinuses when your bunged up. It has been used for thousands of years in Asian medicine & more recently Western studies have shown that it is effective in reducing the swelling in people that suffer from arthritis, it can activate cell-killing genes in certain cancers & has shown to be effective in the treatment of migraines. Now, there are some big reasons to cook a curry if ever I saw them!!
I can quite happily scoff this pickle straight from the jar but it would be tasty in stir fries, to adorn a dhall or meat curry as well as adding a kick to a salad. Enjoy!
160g peeled ginger
Juice of 2 lemons
3 tbsp vinegar - I used white wine vinegar but cider vinegar would work too
2 pinches of seasalt
WHAT YOU'LL NEED
A glass jar with lid (a kilner or jam jar is perfect) - cleaned & sterilised
WHAT DO I DO?
I LOVE PICKLES! I love anything in vinegar or brine - love that sharp, sour, tang you get in your first mouthful followed by the complex flavours that then come with all of the spices, garlic & of course whatever has been pickled. For ages I favoured the more modern, quicker method of pickling things in vinegar but in the last couple of years I have started to learn about the traditional, slightly longer method of letting vegetables create their own brine, with a little help from salt & reckon that I could probably do with some of the patience that this encourages!
Preserving things in vinegar, brine or alcohol has been going on for yonks as a way of storing food from bountiful seasons to eat throughout the year. And the health benefits are HUGE! Great for gut bacteria, preserving nutrients in food, building our immune system......as my pickling knowledge is topped up I shall pass it on.
To begin here's a recipe for a traditional fermented beetroot pickle - I would love to hear what your favourite ferment is & also how you get on with this weeks pickle.
Beetroot & Caraway Pickle
500g raw peeled beetroot
1 tbsp sea salt
1 tbsp caraway seeds
WHAT YOU'LL NEED
Grater or mandolin
Crock pot or other ceramic dish (big enough to contain the beets & enough liquid to cover)
Plate big enough to fit snugly into the pot
Weight to sit on top of plate - I used a kilner jar full of water
WHAT DO I NEED TO DO?