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Pickled vegetables recipe


Quick pickling is an amazing way to fight food waste - it keeps your food edible for longer, and it gives your veggies that yummy pickle-y taste we all love, perfect for going on salads, sandwiches and charcuterie boards.


Not only does it work with almost any veggie, but it’s super quick too, so as soon as you see something getting old, you can make a small batch using the everyday ingredients in your kitchen.



From asparagus to beets, carrots to sprouts, and peppers to cauliflower, you can even pickle fruits like cherries, grapes, peaches, strawberries, rhubarb, and more.


Just follow this basic quick pickling recipe by Stevie Storck Design Co., or for more guidance, try this pickled cucumber by The Mediterranean Dish, pickled radish by Love And Lemons, or pickled green beans by Bean Recipes.


Enjoy!



Basic quick pickling


Overview: 

Prep time: 10 minutes

Cook time: 15 minutes


Ingredients: 

Veg or fruit, like asparagus, beets, carrots, cauliflower, cherries, peaches, strawberries

250ml distilled white vinegar

250ml water

1 tsp kosher salt 

1 tbsp sugar (optional)

Herbs like dill, thyme, rosemary or oregano (optional)

Spices like ginger, garlic, mustard seeds or red pepper flakes (optional)


Instructions:

  1. Prepare your jars by washing and drying them.

  2. If you’re using spices, add an equal amount to each jar.

  3. Add your vinegar, water and salt to a pan, and bring to the boil. If you’d like a bit of sweetness, add sugar too.

  4. In the meantime, prepare your veg and pack them tightly into the jars.

  5. Add your brine to the jars.

  6. Gently tap the jars on your countertop to remove any air bubbles, then tightly secure the lids.

  7. Leave the jars on the counter until it gets to room temperature, then put in the fridge for at least 48 hours.


Storage tips 

In the fridge, they will last for up to 1 month.



Pickled cucumber


Overview: 

Prep time: 20 minutes

Cook time: 15 minutes


Ingredients: 

1 spring onion

1 jalapeño

2 cloves of garlic

Couple of sprigs of fresh dill

1 cucumber, sliced

250ml distilled white vinegar

250ml water

1 tsp kosher salt 

1 tbsp mustard seeds

1 tbsp coriander seeds

1 tbsp peppercorns 

1 bay leaf


Instructions:

  1. Prepare your jars by washing and drying them.

  2. Prepare your cucumber by putting the slices in a colander in the sink. Add some ice cubes and leave them for around 20 minutes. This will give a better crunch. Drain, then pat the cucumber dry.

  3. Add your vinegar, water and salt to a pan with your mustard seeds, coriander seeds, peppercorns and bay leaf.

  4. Bring to the boil and simmer for 10 minutes. Remove the pan from the heat and let it cool.

  5. Add your cucumber slices to a jar with the spring onion, jalapeño, garlic and dill. Pack it tightly.

  6. Add the brine to the jars until it covers the cucumber.

  7. Tap the jar on the countertop a couple of times to release any air bubbles, then screw on the lid and refrigerate.

  8. Leave in the fridge overnight, then enjoy.


Storage tips 

In the fridge, they will last for up to 2 months.



Pickled radish


Overview: 

Prep time: 10 minutes

Cook time: 5 minutes


Ingredients: 

4 bunches of radishes, tops removed & thinly sliced

250ml white vinegar

250ml water

2 1/2 tbsp cane sugar

1 tbsp sea salt

1/2 tsp mixed peppercorns 

1/2 tsp mustard seeds


Instructions:

  1. Prepare your jars by washing and drying them.

  2. Add the radishes to your jars.

  3. Add the vinegar, water, sugar and salt to a pan, and put over a medium heat.

  4. Stir for about a minute until the sugar and salt dissolve.

  5. Pour into the jars, then divide the peppercorns and mustard seeds between the jars.

  6. Leave to cool, then secure the lid and put in the fridge overnight.


Storage tips 

In the fridge, they will last for up to 2 weeks.



Pickled green beans


Overview: 

Prep time: 10 minutes

Cook time: 5 minutes


Ingredients: 

150g green beans, trimmed

1 clove of garlic

1/4 tsp red pepper flakes

1 sprig of dill

250ml white vinegar

125ml water

1/3 tbsp kosher salt


Instructions:

  1. Prepare your jars by washing and drying them.

  2. Add the beans to your jars with the garlic, red pepper flakes and dill.

  3. Add the vinegar, water and salt to a pan. Bring to the boil and whisk until the salt has dissolved.

  4. When the mixture’s boiling, remove from the heat and pour into the jars.

  5. Tap the jar on the countertop a couple of times to release any air bubbles, then screw on the lid and refrigerate.

  6. Leave in the fridge for 7 to 10 days, then enjoy!


Storage tips 

In the fridge, they will last for up to 2 weeks.

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