the plucky pickle
Manchester
My Italian nonna, ‘The Original Preserver’, preserved everything from green
tomatoes to grapes. My ‘Giardiniera’ pickle is based on her recipe. I grew up
surrounded by jars of sour brilliance. I admit, I’m a bit of a sourpuss. I first
learnt how to make sauerkraut whilst living in Russia in the early 1990s. We
fermented seasonal produce and cooked with no waste. It was the sour, tangy,
tart tastes that grabbed me and learning how acidity can bring balance and
brightness to food. Get some veggie dishes on the go, open a jar of pickles or
ferments, add some good quality sourdough, cheese, eggs, grilled meat or fish.
