I have recently joined a pickle club. Or rather, I was one of the first members at the inaugural meeting of a just-formed pickle club.
Our first event was quite a low-key affair. It consisted of the four of us sitting cross-legged in a circle sharing pickling stories, discussing the history of pickling and fermentation around the world, and sampling each other’s wares. I brought a green apple and loaf of Bourke Street Bakery olive and rosemary sourdough in addition to my jar of sauerkraut, and I was glad I had, as they provided the perfect fresh accompaniment to the intensity of the pickles and ferments.
In short, it was geeky and perfect, and I seriously can’t think of a better way to have spent a rainy Wednesday evening.
See below the recipe I have chosen for our next pickle club meeting. I love messing with sweet and savoury combinations, so this recipe in an old preserving book of my mother’s piqued my interest. I have to admit I did adapt the recipe somewhat; substituting the white wine vinegar for apple cider vinegar (infused with ginger and honey), and ignoring the sugar in favour of a teaspoon of extra honey, but if the smell was any indication, they are going to be amazing. Fingers crossed!