Making The Perfect Pickle Mix For Your Pantry
Ingredients:
Method:
Pickle mix is best stored in clean, sterilised jars with the vegetables fully covered by vinegar based pickling liquid. Once opened, keep refrigerated and use within around 2 to 4 weeks, depending on the product, ingredients and storage conditions.
If you are making pickle mix to sell, store at room temperature, or keep for long periods, you should follow current food safety guidance and use a tested preservation process.
Pickle mix is quite self explanatory but refers to quite a broad selection of items to pickle, it tends to refer to:
Pickle mix may be available from farm shops, farmers markets, preserve makers, delis, independent food retailers, online food shops, specialist food producers, world food shops, veg box suppliers and local markets.
BFFD should position itself as a discovery platform that helps users find pickle makers and stockists, not as the automatic checkout. Users should be encouraged to check the producer, product details and buying route before purchase.
and so much more. Just bare in mind not every pickle mix contains the same ingredients, so the label matters. This is especially important for allergens. Some pickle mixes may contain mustard, sesame, sulphites or other allergens depending on the recipe and production method.
Before buying, check what kind of product it is, what is inside it and how it should be stored.
Pickle mix is useful because it does not need much effort. You do not need to build a complicated meal around it. A spoonful can change the whole plate.
Pickle mix works beautifully with cheese because the acidity cuts through fat and richness. Serve it with cheddar, hard cheese, blue cheese, soft cheese, goat’s cheese, farmhouse cheese, crackers, sourdough, oatcakes or fresh bread. Breaking this out for an after dinner snack or a post meal pallet cleanser is really special when done properly.
It works especially well as part of a cheese board where customers want contrast: creamy, salty, sharp, sweet and crunchy.
A small amount of pickle mix can make a sandwich much more interesting. It’s a tasty and simple filler that lasts meaning there is no need to keep topping up with expensive supermarket items.
We all love burgers here in the UK. I am yet to find someone who doesn’t enjoy a burger patty and fillings. A pickle mix can bring sharpness and crunch to burgers. It works with beef burgers, chicken burgers, pork burgers, vegetarian burgers and sausage style sandwiches.
It can be used alongside mustard, relish, slaw, cheese or salad. For food businesses, this can be a useful way to create a more distinctive burger without changing the whole menu.
We LOVE a curry here at BFFD.
Indian style mixed pickle can add heat, salt, spice and intensity to curries, rice dishes, breads and snacks. It is usually served in smaller amounts because the flavour can be strong but never the less incredibly rewarding when done right.
A very different approach to pickling due to the unique flavors but it’s still worth the wait for your meals should you have the time to make it.
Kimchi, sauerkraut and pickles need correct production, storage and labelling.
Customers should follow the maker’s instructions. Some products need refrigeration before opening. Some need refrigeration after opening. Some may be shelf stable until opened. Some may continue fermenting slowly if live and chilled.
Prepared products may contain ingredients that customers need to know about, including garlic, chilli, fish sauce, soy, sesame, mustard, dairy, gluten containing ingredients or other allergens depending on the recipe.
Fermented and Pickled Food Note:
Always check whether kimchi, sauerkraut or pickles are fermented, vinegar pickled, chilled, shelf stable, live or pasteurised. Follow supplier storage guidance and check ingredient and allergen information before buying.
List your fermented food business, farm shop supply route, market stall or preserved vegetable products on BFFD and help people find your products by location, flavour and buying route.
Use this for food business setup and safe food operation context.
Use this for allergen responsibilities and customer information.
Use this for official food hygiene and safe food handling context.
Use this for hygiene rating checks and public trust.
Use this if the cheese society serves or sells alcohol at events.
*External sources are provided for further reading. BFFD does not provide food safety, legal, trading standards, allergen, dairy hygiene, delivery, labelling or business advice. Fermented food producers and food businesses should always follow current official guidance and seek professional advice where required.
Related Fermented Food Pages
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