100ml White Wine Vinegar 100ml White Wine 3 Bay Leaves 5 Cloves 5 Dried Junipers 1 Star Anise 2 Heaped tsp Sugar
Pour all of the ingredients into a heavy based sauce pan and bring to the boil. Leave to simmer on a medium heat for 10 minutes until the sugar has dissolved. We'll be using this to pickle shallots and celery, so leave to one side to cool whilst you prep the other ingredients.
1 sprig Thyme 2-3 sticks of Celery (depending on size of jar) 100ml Pickling Liqueur 2 tbsp Jorge Olive Oil. Pinch of Maldon Sea Salt
Remove some of the outer layer from the celery and using a peeler. This will help to soften the celery making it easier to eat! Measure the celery against the jar and cut into diagonal slices to fit. Load the celery into the jar until you can fit no more. Roughly tare the sprig of thyme, and place into the jar with the celery. Pour over the Pickling Liqueur, filling 1-2cm from the top. Top the jar with a generous drizzle of cold-pressed Rapeseed Oil and place on the lid. Shake all of the ingredients to mix together and leave in cool place to store.
Flavoured oils will pack and extra punch!
Remove the skin from the Shallots and slice into 8ths. Roughly chop the parsley stalks and place into the jar along with the shallots. Top with 100ml of the Pickling Liqueur and drizzle some of the Cold Pressed Lincolnshire Rapeseed Oil over the top. Seal with the lid and shake to mix all of the ingredients.
Beetroot & Lemon Pickle
4 whole cooked Beetroots 2 sprigs of Thyme 1 Lemon Pinch of Maldon Sea Salt ½ tbsp Balsamic Vinegar 2 tbsp Jorge, Lemon infused Olive Oil
Place a small pan of water on a high heat and bring to the boil. Slice the skin from the lemon, place into the pan of boiling water and blanch for 2 minutes. Juice the remaining lemon and leave to one side. Cut the beetroot into 1/6ths, place into a jar and place in the blanched lemon skin and sprigs of Thyme. Pour over the juice of the lemon, ½ tsp Balsamic Vinegar, 2 tbsp Lemon flavoured cold-pressed Rapeseed Oil and a pinch of sea salt. Place the lid on the jar and shake all of the ingredients together.
Spiced Red Cabbage
½ Red Cabbage, finely sliced 1 small handful Fresh Basil Leaves 1 Pinch of Sea Salt to season ½ tsp freshly ground Nutmeg 1 tbsp Balsamic Glaze 1 tbsp Honey 2 tbsp Red Wine Vinegar 1 tbsp Jorge Olive Oil
Place all of the ingredients into a glass jar, place on the lid and shake gently to mix together all of the ingredients. Store in a cool, dry place.