Pickling is more than a recipe; it’s a rhythm, a way of moving through the seasons with curiosity, creativity, and a little bit of joyful rebellion. As summer stretches across the hedgerows and gardens, Jen is out gathering, tasting, and pickling her way through the warm months, turning everyday vegetables into jars of brightness.
Because here’s the truth: Whether it’s for today’s dish or your Christmas table… whatever it is, pickle it.
Pickling gives you flavour that lasts. It gives you a way to stretch ingredients across the week. It gives you a spark of colour on a BBQ plate, a lift to a salad, and a sense of connection to the seasons. And at Naked Jam, we believe in celebrating those small, beautiful transformations.
So let’s begin with something simple, immediate, and delicious: a quick summer pickle you can make right now, using common veg, ready for this afternoon’s plate.
A Quick Summer Pickle for Today’s Plate
This is the kind of pickle that turns a plain salad into something you actually want to eat. It adds crunch, brightness, and a little heat, perfect for BBQs, wraps, grain bowls, or a simple lunch in the garden.
Ingredients
- 1 carrot, peeled into ribbons
- ½ cucumber, sliced into half‑moons
- 1 small red onion, thinly sliced
- A handful of radishes, sliced
- 1 tsp salt
- 1 tsp sugar
- 150ml vinegar (white wine, cider, or distilled)
- ½ tsp chilli flakes or a spoonful of chilli jam
- Optional: garlic slices, mustard seeds, black pepper
Method
- Toss the veg with salt and sugar; leave for 10 minutes to soften.
- Warm the vinegar with chilli flakes or a spoon of chilli jam until dissolved.
- Pour over the veg.
- Leave for 10 minutes.
- Serve immediately — or store in the fridge for up to 4 days.
This is your “right now” pickle — fast, fresh, and full of summer energy.
Chilli Jam: Summer’s Secret Spark
Chilli jam is sunshine in a jar. Sweet heat. A little fire. A lot of personality. Jen stirs it into dressings, brushes it onto grilled veg, mixes it with mayo for BBQ burgers, and uses it to wake up her pickling brines.
A spoonful in your quick pickle? Instant magic.
Explore more about chilli jam and how it transforms summer plates.
Salads That Sing: Naked Jam‑Infused Vinegars
Summer salads deserve more than plain vinegar. Jen’s favourite trick is naked jam‑infused vinegars clean, aromatic vinegars infused with fruit, herbs, and flowers. No sugar. No thickeners. Just pure flavour.
These vinegars lift a salad from “fine” to “oh, that’s lovely”.
Three Beautiful Infusions for Summer
- Wild rose vinegar: floral, romantic, perfect with tomatoes and soft leaves.
- Tarragon vinegar: bright, anise‑kissed, brilliant with chicken, potatoes, and green beans.
- Elderflower vinegar: delicate, summery, gorgeous with cucumber, fennel, and fish.
How to Use Them
- Splash over warm new potatoes
- Whisk with olive oil for a 30‑second dressing
- Drizzle over grilled courgettes
- Add to your quick pickles for layered flavour
These vinegars are the quiet heroes of summer cooking — subtle, elegant, and endlessly versatile.
Pickling for the Week, the Season, and the Year
Pickling isn’t just about today’s lunch. It’s about building flavour for the future.
- A quick pickle brightens your afternoon plate.
- A week‑pickle cabbage, carrots, green beans keeps your fridge lively.
- A long pickle of red cabbage, beetroot, and onions becomes your Christmas hero.
Jen’s motto: Pickle now. Enjoy later. Celebrate always.
Pickled Cabbage: The Summer Staple
Cabbage is having its moment crunchy, colourful, and perfect for pickling. Use it in tacos, salads, BBQ plates, grain bowls, or as a fridge‑ready side.
Learn more about the cabbage trend and how to use pickled cabbage all summer long.
A Summer of Jars, Joy, and Naked Flavour
This summer, join Jen in celebrating the art of pickling: the colours, the crunch, the creativity, and the quiet satisfaction of lining up jars that glow like stained glass.
Whether it’s a quick pickle for today, a vinegar infusion for tomorrow, or a long pickle for winter feasts, one thing is certain: