Basic Pickling Methods

Making pickles is a very tasty method of preserving your finds so they last much longer. On a very basic level, all you really need is a foraged find, some vinegar, some water, some sugar, and some spices to add flavour. There are literally thousands of different pickling recipes available online and finding one you think you'll like can sometimes be a little daunting. This section is designed to give you a few basic tips and recipes to start with, and from there, you can begin to experiement with your own spice mixes.

The Fundamentals

Pickling is an ancient method of preserving food and is practiced all over the world. The aim of pickling is to prevent the growth of bad enzymes, moulds and bacteria that cause foods to spoil. By doing so, the food is preserved and lasts much longer. A pickler's best friends are therefore vinegar, heat, salt, and cleanliness. These are explained in a little more detail, below.

Basic Pickle Brines

Pickles work by submerging a foraged find, such as a vegetable or mushroom, in a mixture of acidic vinegar, water, sugar and sometimes spices. These mixtures are known as pickling liquors, or brines. A good pickle brine will encourage the formation of helpful preserving bacteria and discourage those bacteria that are responsible for spoiling food. In this way, pickled foods are preserved, their shelf-life is greatly improved, and their flavour is changed, often becoming sour, or, if more sugar is added to a brine, sweet and sour. The brines below contain equal parts water and vinegar, but the sugar content of each is different, creating brines that range from sour to sweet.

The Sour Pickle Brine

This pickling Brine follows a 3:3:1 ratio of water, vinegar and sugar. The recipe is more tangy-sour and less sweet.

Ingredients

• 3 Parts Water
• 3 Parts Vinegar
• 1 Part granulated Sugar
• 1 tsp of Salt
• Pinch of Whole Black Peppercorns

The Balanced Pickle Brine

This pickling Brine follows a 2:2:1 ratio of water, vinegar and sugar. The recipe is tangy with a hint of sweetness, but not overpowering.

Ingredients

• 2 Parts Water
• 2 Parts Vinegar
• 1 Part granulated Sugar
• 1 tsp of Salt
• Pinch of Whole Black Peppercorns

The Sweet Pickle Brine

This pickling Brine follows a 1:1:1 ratio of water, vinegar and sugar. The recipe is both sweet and sour.

Ingredients

• 1 Part Water
• 1 Part Vinegar
• 1 Part granulated Sugar
• 1 tsp of Salt
• Pinch of Whole Black Peppercorns

The Spice of Life

Spices and other herbs are a key ingredient in pickles as they add an extra dimension of flavour. In the brines above, Black Peppercorns create the basic spice pallete, but any whole spice or combination of spices and other herbs can be used in a pickle. The spices and herbs below are just some of the many varieties that can be added whole to a pickling brine, or perhaps added to the jar to infuse further flavour as the pickle matures. The choice of spices greatly depends on the pickler's personal preference, so it's a good idea to experiement as much as possible!

Do I need to cook my foraged find before pickling in the jar?

Wild foods that can be eaten raw don't usually need to be cooked prior to being pickled. Finds like Wild Garlic Buds, Wych Elm Samaras and other nuts, seeds and greens, can be added raw to a sterilised jar, before pouring slightly cooled, but still hot, pickling brine over the top, making sure the find is submerged in the brine before sealing. Some people prefer to salt raw finds to further prevent bacterial growth before pickling. This can be done either by soaking the find in a salt water bath for 12-24 hours, or by dry salting, where the find is covered in coarse rock salt overnight before being pickled.

Some wild foods however, particularly mushrooms and fruits, will need to be cooked before being added to the jars for pickling. This is usually done by simmering them in the pickle brine on the hob until they are cooked, fishing them out of the brine with a strainer scoop, and adding them to the empty sterilised jar. At this point you can choose to fill the jar with the hot pickling brine, or alternatively, filling the jar with a good quality olive oil instead, ensuring in both cases, that the find is completely submerged. When using oil, other ingredients are usually added to the jar with the foraged find to add flavour and infuse the oil, such as garlic cloves, chillis, peppercorns or other spices, such as star anise or mustard seeds. Alternatively, the raw find can be added to a sterilised jar, covered in hot brine, sealed, and then boiled in a large pot of water for 15 minutes, ensuring the whole jar is submerged. This effectively cooks the find in the jar.

Method 1: Raw Pickling with Brine

1. Prepare the pickling brine on the hob and bring to the boil.
2. Take off the boil and allow to cool slightly.
3. Fill a sterilised jar with your raw foraged find.
4. Pour the warm pickling brine over the foraged find and seal the jar.

Method 2: Cooking in Pickling Brine

1. Prepare the pickling brine on the hob and bring to the boil.
2. Lower the brine to a simmer.
3. Add the foraged find to the brine and simmer until cooked.
4. Remove the cooked find from the brine and transfer to a sterilised jar.
5. Pour the hot pickling brine over the cooked foraged find and seal the jar.

Method 3: Cooking in a Water Bath

1. Prepare the pickling brine on the hob and bring to the boil.
2. Take off the boil and allow to cool slightly.
3. Fill a sterilised jar with your raw foraged find.
4. Pour the warm pickling brine over the foraged find and seal the jar.
5. Submerge the sealed jar in a pan of water and boil for 15 minutes.

Method 4: Cooking in Brine, Storing in Oil

1. Prepare the pickling brine on the hob and bring to the boil.
2. Lower the brine to a simmer.
3. Add the foraged find to the brine and simmer until cooked.
4. Remove the cooked find from the brine and leave to dry on a teatowel.
5. Once dry, transfer the cooked foraged find to a sterilised jar.
6. Fill the jar with good quality olive oil until the cooked foraged find is completely submerged and seal the jar.

Popular Finds to Forage for Pickling

Below are just some of the wild edibles that are popular for pickling amongst foragers. Why not have a go at making your own pickles using different brines and combinations of these finds?

Experimentation is Key

Pickling is a fun and rewarding experience, and a big part of the fun is finding combinations that you love. Just because a recipe says peppercorns, it doesn't mean that you have to use them! With such a variety of base ingredients available, from different vinegars and sugars, to any spice you can think of, finding your own wonderful conconctions and flavours is a huge part of becoming a proficient pickler.

Troubleshooting

When things go wrong, such as the appearance of mould, slime, unexpected textures, or discolouration, there's usually an easy-to-identify cause. The following table should help you both understand and avoid the pitfalls of pickle-making!