Sachie’s Pickles

Pickles are great to have in your fridge as they last for a long time and make a great condiment to your dishes. You can give this recipe a bit of twist to make it your own!

Ingredients:

Daikon pickles with turmeric

480g Daikon, peeled

350ml water

350ml rice vinegar

225g white sugar

1 Tbsp sea salt

1/2 tsp turmeric

20 black peppercorns

3 bay leaves

1 clean glass jar

Method:

  1. Peel daikon and slice using mandolin. Place all the sliced daikon in a clean, sterile jar.
  2. Add water, rice vinegar, sugar, salt, turmeric, peppercorns and bay leaves in a pot and bring to boil. Dissolve sugar and remove from heat to cool.
  3. Pour the vinegar mixture over sliced daikon until it covers completely. Pickle in a refrigerator for at least 24 hours. I pickle them for 48 hours 🙂

Ingredients:

Cherry tomatoes pickles with coriander seeds

2 punnet of cherry tomatoes

350ml water

350ml rice vinegar

225g white sugar

1 Tbsp salt

20 black peppercorns

3 bay leaves

1/2 tsp Coriander seeds

1/2 dried red chilli, remove seeds

1 clean glass jar

Method:

  1. Cross cut at the bottom of cherry tomatoes and prepare a large bowl with ice water.
  2. In a medium sized pot bring water to the boil and put in all the tomatoes. Poach tomatoes for 10 seconds and put them straight into the ice water bowl. You can then peel off the skins. Put all the tomatoes in a clean, sterile jar and set aside.
  3. Add water, rice vinegar, sugar, salt, peppercorns, bay leaves, coriander seeds and chilli in a pot and bring to boil. Dissolve sugar and remove from heat to cool.
  4. Pour the vinegar mixture over tomatoes until it covers completely. Pickle in a refrigerator for at least 24 hours. I pickle them for 3 days 🙂

About author

Sachie is an International Author, TV personality and owner of the largest & most award-winning Cooking School in Australasia teaching Asian & Pacific Fusion Classes.

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