Preserved & Pickled Vegetables


Pickling Liquid:

500 ml vinegar, you can use white wine, distilled, apple cider, rice wine or red wine vinegar, what ever you have at hand.
500 ml water
30 grams sea salt
120 grams caste sugar
A selection of raw vegetables about 2 Litres worth (2 large mason jars) for example, beetroot, carrots, cucumber, onions, radishes, cauliflower, beans, fennel.
1 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
8 cloves of garlic
Thyme sprigs

Optional flavours to experiment with:

Cloves, Star Anise, Chilli Flakes, Ginger, Turmeric, Cinnamon Stick, Cumin Seeds


Prep your vegetables, wash, peel, slice, dice or quarter. It’s totally up to you.

In a pot add the vinegar, water, sugar & salt. Bring to the boil & set aside.

Meanwhile pack your 2 mason jars with your vegetables. Alternating with spices, garlic, thyme & vegetables, leaving 1 inch on top of the jar.

Carefully pour the hot liquid into the jars up to the top. Close the lid & let cool down on the counter for 3 hours.

Refrigerate the pickled vegetables. These are ready the next day however the longer they pickle the better they taste. These will last in the fridge for 1 month.