So it’s Saturday morning and I’ve just been to the market and picked up the fresh fruit and vegetables for the coming week. After going through the fridge and cleaned out the old ingredients and leftovers I have several items on the bench ready to become the Pickles for the week.

This week we have cucumber, apple and dill. You can really use any vegetable and fruit for pickling, it just depends on your tastes. This is a great way top preserve food and can give your next lunch or dinner that extra zing.

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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