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(THEME MUSIC)
Now, I know that pickles on a burger can be a very contentious topic.
However, if you make your own pickles,
they can be just delicious.
Pickles relates to anything that's pickled.
So over here, I've got some good examples.
I've got some little cucumbers that have been pickled.
We're all familiar with those.
I've got some little small onions, some cipollini onions.
You can do carrot sticks, you can do green beans.
You can literally pickle any kind of vegetable.
I'm going to show you how to make it
because once you figure out how to do it, it's really quite simple
and you can do it really fast.
People think you have to pickle for a long time,
but it's not necessarily true.
In a pan over here, I'm going to add
just a little bit of white wine vinegar and some water.
Now, you could use red wine vinegar, malt white vinegar,
rice wine vinegar.
I'm going to bring that up to the boil.
Then, I've got some sugar and some salt.
So the sugar and the salt both act as the preserving agents here.
And then I've got a little bit of just finely chopped ginger
which is going to add as a flavouring.
So we're going to pour that in as well.
Right, so what you do
is you basically bring that pickling liquid to the boil
and then you pour it over whatever it is that you're going to pickle.
So I've got here a beautiful big cucumber.
And I'm going to just slice this up...
Right, so once you've gone ahead and sliced up all of your cucumbers,
I've got a few thinly sliced up pieces of onion.
I'm going to throw that in as well, which is more for the flavouring. OK.
Get your pickling liquid which has now come to the boil
for a minute or so, all of that sugar and salt's dissolved,
and you're literally just going to pour that straight over the top.
You mix that around.
OK, and then the heat from that pickling liquid
is actually going to pickle the cucumbers.
You can wrap it with clingfilm or you can let it cool down
and then you stick it into the fridge.
And in half an hour or so, it's going to look just like this.
So you've got these beautiful pickles
that take on that sort of sweet, salty, vinegary flavour.
Mmm! Yum. And so easy to make.
So when you're making your next burger,
you pick up just a small handful with your own pickles.
A little aioli, a little bit of coriander
and you have got a burger fit for a king.
So with the very same pickling liquid,
you can pickle all sorts of things.
It doesn't even have to be restricted to vegetables.
You can also do eggs, you can do pickled herring,
you can do different types of fish.
It's really, really endless.
The longer that you leave the ingredient in the pickle,
the more intense in vinegar and salt and sweetness it's going to get.
So if you want a light pickle, just leave it on for a little while
and eat it quite fresh.
If you want a deep pickle, you can literally pickle eggs
and stick them in the fridge for weeks
and they'll get more and more intense.
Now you know how to pickle, what's stopping you? Enjoy.
(THEME MUSIC)
PEOPLE: Ta-da!