Quickle! We’re calling it quickle because its basically a pickle, but just really quick to make. It’s a super handy little dish to get together on the day when you’ve got an abundance of things that need using. 

The quickle is fresh and cuts nicely and cleanly with a range of dishes. We always have it on the side of our veggie katsu to give a nice clean taste that cuts through the the spice of the katsu sauce.

To do it, we did a short pickling soak of cider vingear and cucumber, dill, the petals from cornflower, pineapple weed and calendula and a dash of brown mustard and coriander seeds. We literally let it sit for about 3-4 hours, the longer the better and used it later that evening.

Happy quickling!