Whilst a surprising number of delicacies and foodstuffs can be pickled, we've collated a few foods that work well and provide an array of flavours, textures and nutrients that you can use in your dishes.
The most popular choice for pickling is typically vegetables - from red and white cabbage, onion, radishes, peppers and cucumbers are all well known pickled goods, most vegetables work well and are a great way to extend the life of fresh produce if it's close to reaching its best before date. As well as the aforementioned, carrots, green beans and pak choi all make fantastic choices.
You can even use a shop-bought stir fry mix or coleslaw mix with a variety of vegetables that have already been pre-cut for simplicity and convenience. However, if you're preparing your pickles from scratch, be sure to wash, peel and trim all vegetables first and then slice as thinly as possible.
When pickling green vegetables such as green beans, broccoli or pak choi, it's a good idea to balance them for a few minutes first and then immediately place them in ice cold water for a minimum of five minutes. This helps the vegetables to retain their vibrant green colour throughout the pickling process.
