Restaurant Botanica at Pokolbin is closed but head chef Shayne Mansfield has been keeping busy. Pickling fruit and vegetables for use on future menus is a good way to pass the time.
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"We pickle a lot at Botanica; something we have grown a lot of in the garden that we haven't been able to utilise fully on the menu in its prime such as heritage purple broad beans, nasturtium capers, heritage carrots, heirloom tomatoes, radishes, beetroots - the list goes on," he told Food & Wine.
"Pickling these things at the height of their flavour allows us to reuse them in the cooler months and heighten some of the elements in the dishes.
"We still use pickled broad beans we grew from two summers ago. Rose petals are being picked from the garden and pickled and will make an appearance on a winter menu."
Spicers Vineyard Estate, where Mansfield's restaurant is located, has its own dedicated fermentation room jam-packed with pickles and preserves, for example, relishes. There is even a fermented garlic honey which Mansfield uses as a glaze.
Pickling extends the shelf-life of whatever it is you're pickling. Pickles preserved in an acid don't ferment however pickles preserved in brine do, and have a more complex flavour.
"Pickling is pretty simple and people need not be scared - the most important part is thoroughly sterilised pickling vessels and a good recipe," he explained.
"You can pickle almost anything but fruit and vegetables are the norm. I always encourage people to experiment once they get the hang of it - it's a lot of fun and almost like a tasty science experiment. Meats can be pickled but a little more science is involved to ensure the right pH levels are happening. Beginners should stick to fruit and vegetables."
Here is his step-by-step guide to pickling at home:
1. Sterilise the jars by boiling jars and lids for five minutes, fully submerged, and dry thoroughly.
2. Place produce to be pickled into jars (wearing gloves is recommended). You can cram a lot in, don't be shy.
3. Depending on the item being pickled you can fill the jar with warmed pickling mixture, for harder root vegetables add hot liquid to the jars. Fill to just before the top and add seals and lids.
4. Turn jars upside down and place carefully into a pot of boiling water. Boil for 5 to 10 minutes, this will form a seal, preserving the contents. Take the pot off the stove and carefully remove jars, then date, label and reserve for a later date.
"Super clean each jar - you don't want any unwanted bacteria spoiling your day - and seal it properly," Mansfield said.
"Also, have fun pickling. It's delicious and more importantly super good for you and helps promote good gut biome."
Restaurant Botanica's Pickling Mix (Vinegar)
Ingredients
1/4 cup table salt
2 cups brown sugar
1 tbsp yellow mustard seeds
1 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup red wine vinegar
3 x cloves
1 x cinnamon quills
1 x star anise
1 tbsp black peppercorns
500ml water
Method
Bring to the boil, strain and place the cool liquid in a large container. You can use this vinegar pickling mix to pickle almost anything. Radish is an easy vegetable to get started with. Allow to cool and place in a shady spot for at least for two weeks before testing. These pickles will keep for at least 12 months.
Recipe: Pickled Radish
- Make sure everything is clean (pickling jar, lid, any utensils etc)
- Remove radish leaves and wash radish. Place whole radishes in a glass pickling jar.
- Heat the pickling mix to boiling and carefully pour over radish. Fill the jar so veg is fully submerged.
- In a saucepan large enough to cover the jar, boil enough water to completely submerge the pickling jar. Put the lids on the jar securely, carefully turn it upside down and place in the saucepan. Allow to boil in water fully submerged for 5-10 minutes.
Mansfield's Pickling Tips
- Ensure everything is spotlessly clean before you start
- Start with something easy - like turnips or radish
- Get a good pickling mix recipe. You can customise it by adding the spices you like, to get the flavours you want.
- Always fill your pickling jar to the brim to ensure what you're pickling is fully submerged
- Have a go and pickle anything - it's all about catching something that's in season at the height of its beauty and being able to enjoy that later when it's no longer available.
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