Rachel Khoo: Summer Pickles

A good pickle is the culinary equivalent of a good accessory: a bright, bold adornment that, however small, still packs a punch. I challenge anyone to find a savoury dish that can’t be complemented by a pickle. It’s far from just a convenient storage solution for gluts of seasonal fruit and veg.

I am a fully fledged picnic lover. I embrace any opportunity to fill my hamper and disappear to my local park in Paris, the Buttes Chaumont, for some al fresco eating. Growing up in London, we would grab roast chicken sandwiches and spend the afternoon in Greenwich Park. When I later moved to North London, I laid my rug on Primrose Hill; London’s jagged skyline and some good grub was my ultimate indulgence.

My experience as a veteran picnicker has taught me that pickles always make an excellent addition to the hamper. Their crisp acidity elevates any cold meat or cheese, they fit snugly into pretty Kilner jars and they are utterly moreish.

The Master Pickle mixture

150ml malt vinegar
300ml water
75g caster sugar
good pinch of salt
Combine all the ingredients. Makes enough for three jars.

Cucumber and Melon pickle

¼ cantaloupe melon, cut into
4mm slices then halved
Cucumber, cut into 3mm slices
1 tsp mustard seeds
2 tbsp roughly chopped dill
Place all the ingredients in a 500ml jar. Pour the cool pickling liquid over the top. Eat within two days.

Red onion pickle

300g small red onions, peeled and sliced
½ tsp juniper berries
½ tsp black peppercorns
Leave the onions in cool water for 10 minutes before adding to the jar with the berries and peppercorns. Pour the pickling liquid over the top.

Asparagus pickle

300g fine asparagus
Snap the tough stems off the asparagus, and cut in half. Blanch for 1 minute in boiling water. Drain and add to the preserving jar. Pour the pickling liquid over the top.