When you haven’t quite managed to get through the week’s worth of groceries, pickling is a great way to use up leftover fruit and veg, and we’re here to show you how with this How to Make Quick Pickles video. Pickles are a tangy and delicious addition to sandwiches, salads or grazing boards and are super easy to make.

Quick Pickles Recipe

Equipment

Ingredients

  • 1 ½  cup white vinegar
  • 1 ½ cup water
  • ¼ cup sugar
  • 1 tbsp salt
  • Drizzle of honey
  • Vegetables of choice (baby carrots, beetroots, cucumbers)
  • 1 tsp each of flavourings of choice (or 1 tbsp each if using fresh herbs)

Cucumbers (800ml preserving jar)

  • 1 tsp peppercorns
  • 1 tsp mustard seeds
  • ½ small sliced pickling onion 
  • 3 sprigs fresh dill
  • 3 Lebanese cucumbers quartered lengthwise

Carrots (350ml preserving jar)

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp peppercorns
  • 2 bay leaves
  • ⅔ cloves of garlic smashed
  • Medium bunch of baby carrots peeled and blanched quickly

Beetroot (150ml jar)

  • 1 tsp mustard seeds
  • ½ tsp cloves
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
  • 2 sprigs thyme
  • 3 – 4 beetroots boiled and peeled

Instructions

  1. Add water, vinegar, sugar, salt and a drizzle of honey to a saucepan and bring to the boil
  2. Allow to cool
  3. Add the ingredients for each vegetable to a preserving jar and seal with the airtight lid

Hint: depending on what sized jars you have you can increase or decrease the amount of vegetables and other ingredients to suit the jar. You can also use almost any vegetable you fancy including cauliflower, green beans or corn.

Recipe by Kitchen Warehouse

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