Pickled vegetables

A simple recipe for refrigerator pickles using seasonal vegetables.

Preserving vegetables
SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Side
TIME TO MAKE 45 - 1 hour
MEAL TYPE Side

Method

  1. Cut vegetables into bite sized pieces
  2. Pack tightly into clean jars
  3. Choose the flavouring ingredients and add packed vegetables
  4. Mix together the vinegar, water and sugar
  5. Pour over vegetables until every part of the vegetables are covered
  6. Fasten lid onto jar
  7. Store in a cool dark place
  8. You can use these pickles straight away if you like them fresh and crunchy or wait until they soften slightly and become stronger in flavour.

Tips

  • Keep pH below 4.6 to kill botulism
  • A commonly used ratio is half vinegar (5%) and half water. The amount of vinegar used can be increased. 
  • Remember water will leach out of the vegetables
  • They will keep for months unopened. Once opened keep in the fridge.
  •  
    Any colourful vegetables
  • carrots, slices
  • red peppers, sticks
  • cucumber, sticks
  • red onion, slices
  •  
    Flavourings
  •  
    whole spices, cinnamon, star anise
  •  
    fresh spice, ginger, garlic
  •  
    herbs, lemongrass, kaffir lime leaves
  •  
    Vinegar mix
  • 1 cup
    vinegar, white, cider, spiced
  • 1 cup
    water
  • 2 tbsp
    sugar (optional)
Per serve
  • Energy
    94kJ
  • Protein
    0.6g
  • Total Fat
    trace
  • Saturated Fat
    trace
  • Total Carbohydrate
    4.4g
  • Sugars
    4.4g
  • Dietary Fibre
    0.6g
  • Sodium
    12mg