The Plucky Pickle

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.