Quick, light, easy pickles for last minute guests and as gifts

You can make all these in less than 45 minutes!

Davinder’s Lemon Pickle

Sandip brought these round one night – he is always so generous with his foodie gifts and they are always so delicious.  Later on his mum Davinder texted me the recipe for which I was very grateful – it couldn’t be easier.  Slice a lemon into eight pieces. Do this with 6 lemons. Put in a stainless steel bowl with a teaspoon of turmeric, as many chilli flakes as you dare, a couple of fresh chillies if you double dare.  Add six tablespoons of salt and half a small bottle of lemon juice. That’s it.  Pack everything into sterilised jars and add the juice and leave a week before eating. Keep in the fridge.

Cornersmith’s Fennel Pickle

This is from one of my favourite cookbooks – Cornersmith  – which is a co-operative in the suburbs of Sydney.  They take excess garden and allotment produce and make lovely things with it. Including this. I’ve adapted it slightly. One day I will go there. Slice two bulbs of fennel and one brown onion very thinly.  Put in a stainless steel bowl along with one tablespoon of fennel seed, one tablespoon of mustard seed, one tablespoon of nigella seed, one tablespoon of chilli flakes. one tablespoon of salt.  Mix.  Put 500ml organic apple cyder vinegar in a stainless steel saucepan along with 60ml agave syrup. Bring to the boil.  Pack your fennel tightly into sterilised jars and pour over the hot vinegar and seal.  Ready in a week, or sooner.  Will keep in the fridge for about a month but no longer. Great with cold meats and anything vegetarian, it doesn’t mind which.

Gremolata

You’ve read about this  before but it is my go-to condiment for fish, vegetarian, pasta, meat – the lot.  Go out in the garden and cut a very large handful of rosemary. Come indoors and turn on Radio 6Music. Remove all the leaves from the stems by stripping them off against the way they grow.  Use a nifty zester to remove the zest from three lemons.  Chop 4 large cloves of garlic.  Now get nifty with a knife or a mezzaluna and chop everything very fine – don’t use a blender or processor as it over-processes it and loses the freshness.  Put everything in a stainless steel bowl and add an equal quantity of seasalt or rocksalt.  Pour into a jar or jars.  Will keep for ages.  I suggest you don’t use this in cooking but rather use it as a last minute sprinkle just as the dish is finishing off in the oven – or on pasta once its drained.

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