Jamie Oliver is a favorite of mine. I have loved his rough, unfussy style in the kitchen for some time and was so happy when he combined his cooking ethos with product out of his own (outrageous) garden. On "Jamie at Home" each episode is themed around a particular ingredient grown (mainly) on his own property - "tomatoes", "peppers", "eggs" - you get the idea. Last year we started DVRing the series and, though I don't actually know how many episodes there are in all, we now have 22 of them recorded. There is also a book. "At Home" has a really messy, get-your-hands-dirty kind of vibe and Jeremy also immediately became a big fan.
One of our favorite episodes is titled "Pickles" and we have used a sort of all-purpose recipe from it with great results. Over the summer we used it to preserve an abundance of eggplants from the garden. Unsure how they would turn out or what we might use them for, it turns out that pickled eggplant is both tasty and versatile. It is great used as a spread on the toast of a fried egg sandwich. Adds a kick to turkey sandwiches. It has also starred as an option in one of our Mediterranean mini-feasts with warm flat bread, hummus, olives, feta, etc., In any case, last month I set out to try the recipe on this season's first harvest of turnips. The recipe is meant to be good for use on any vegetable that will stay firm after 2-3 minutes of blanching - mushrooms, zucchini, onions... This is my take on Jamie's suggestion for a flavory, quick pickle:
I stuck a bit of beet into the mix as well, for a little shot of color.
- turnips (in this case), 2 pounds - cut into sticks about 1/2 inch thick
- cider or white vinegar, 4 cups
- water, 4 cups
- kosher or sea salt, 2 tablespoons
- olive oil, 2 cups
- garlic, 5 cloves roughly chopped
- fresh red chili, chopped
- dried oregano or other favorite herb, 2 tablespoons
- Have some sterilized jars ready to go.
- Bring vinegar, water and salt to a rapid boil in a large pot.
- In a large bowl, add all marinade ingredients and mix/mash together well.
- Add turnips to the boiling liquid and cook for about 3 minutes.
- Lift the veg out of the liquid with a strainer or slotted spoon and add directly to the bowl of marinade. Toss very well.
- Straight away, add the hot turnips to the clean jars, filling to the top and covering with the marinade. Seal the jars tight and let cool.
- Store in a cool, dry spot and wait at least two weeks for the flavors to meld before you get eating.