In this episode of How-To, London picklemaker Freddie Janssen shares two of her best recipes.

First up is her take on the admittedly “kinda farty” pickled egg. Freddie updates the British pub classic with chipotle chilis and by serving in a packet of crisps. The result? Super smoky, super vinegary, totally banging.

Next, Freddie takes us back to her native Holland with Amsterdam onions, a flavourful pickled shallot she remembers eating on Friday nights with her mum and sister. Serve with herring for the authentic Dutch experience.

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