The easiest method
If you’ve never tried pickling before, Martin recommends to start with what’s called the 1-2-3 method. The idea is simple, you use 1 part vinegar to two parts white sugar and three parts water, then just adjust the amounts depending on the amount of veggies you’d like to preserve. Other keys parts are to use a just washed jar with a sealable lid, and make sure the pickling liquid covers your vegetables (root veggies are really good to use). Then you can eat your pickle after a week or store it for 6 months.
The flavoursome step-up
This method isn’t really harder, but it swaps pickling for fermentation as the preservation technique. Martin tells us using fermentation “is more about letting the produce preserve itself” and it’s especially good for drawing out the flavours of your ingredients to make a great complement to other dishes without taking over. Other keys parts are again, using just washed sealable jars and completely covering your ingredients with the preserving liquid.
The taste of Swedish summer
“Preserving is almost like you have a bank account of flavours from all the seasons.”
Martin Sjöstrand, Chef