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Archive for March, 2011

For the last year I have collected glass jars. At first this was because some friends of mine were getting married and they needed many jam jars for decorating the venue, but then the venue changed and I just kept collecting jars. I carefully scrubbed the labels off pots of mustard, sundried tomatoes, honey and cocktail gherkins. It turns out I eat a lot of cocktail gherkins, enough to make me worry that I might be damaging myself with all that vinegar. But anyway, I digress.

Yesterday I realised that there was no more room in my jar cupboard and something would have to be done. I also took a moment to wonder what 18 year-old me would think about 28 year-old me having my own cupboard full of jars.

I selected a jar and pickled some spring onions and fennel adapting a Jamie Oliver recipe from the December issue of the Sainsbury’s magazine. I don’t think of these as a wintery condiment though. They belong to early spring when the days are getting longer and the suggestion to eat outside is an eccentric one rather than just plain mad. They are exactly the right colour.

To make some pickled vegetables measure out enough white wine vinegar to fill a jar, bearing in mind the veg will take up some room. Heat the vinegar in a saucepan along with some fennel seeds, a cinnamon stick, the peel of a clementine and a teaspoon of sugar. For one large jar of pickle I used half a teaspoon of fennel seeds, half a cinnamon stick and the peel of one clementine. Bring the vinegar mixture to the boil. Sterilise the jar you will use (just boil it in a pan or put it in the sink and pour boiling water from the kettle over it). Place the prepared vegetables in the jar and pour over the boiling vinegar mix. In about a week the pickles will be ready to eat. Jamie says they will keep for a few months unopened but, being the kind of person who happily eats around the mould on old cheddar, I would easily double that.

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