These pickled vegetables are almost too pretty to eat. They make a lovely homemade gift, and are a delicious way to reduce food waste.
What Vegetables can you Pickle?
You can pickle almost any kind of vegetable! Unless we are pickling with a specific end dish in mind, we pick and choose from whatever is in the fridge. It’s a great way to use leftovers and odd bits and pieces. You can pickle your vegetables separately, or create a colourful jar of mixed vegetables. Here are some of our favourites:
- beetroot (shredded or sliced)
- baby onions
- capsicum/bell pepper
- green beans
Black peppercorns and mustard seeds are a classic combination, but you can swap these or add others for a different result. We like coriander seeds, cumin seeds, fennel seeds and whole allspice. For this recipe we also added ground turmeric. You could add a slice of fresh turmeric if you have it. A piece of fresh dill works well, especially for cucumbers.
Serving & Storing Pickled Vegetables
Pickled vegetables can be served just an hour after you have made them. The flavour develops over time, so it will be more intense after 24 hours. If the jars are properly sterilised before use, they can remain unopened in the pantry for about 6 months. Once the jar is opened, the vegetables must be stored in the fridge.
We have a collection of various sized empty jars for storing homemade sauces, pestos and of course pickled vegetables. Whether you are using a brand new jar or re-purposing an old one, always sterilise the jars and lids before use.
What do you Serve Pickled Vegetables with?
- create beetroot walnut tarts with shredded/grated pickled beetroot
- as an accompaniment to middle eastern dishes
- as part of a Mediterranean dips platter
- on a charcuterie board
- in a burger
- with cheese or cold meat in a sandwich
- barbecued meats
- in potato or pasta salad
- finely chopped in salad dressing
- in a toasted sandwich or panini
- 1 kg vegetables of choice see note
- 150 g whole chillies optional
- 5 cloves garlic halved
- 2 bay leaves or more – allow one per jar
- 600 ml water
- 600 ml white vinegar
- 75 g sugar
- 40 g cooking salt
- 1 TBS whole black peppercorns
- 1 TBS fennel seeds
- 1 TBS cumin seeds
- 1 TBS coriander seeds
- 1 TBS whole allspice
- 1 TBS ground turmeric
- Wash and dry vegetables and cut or grate them as desired. Small vegetables such as baby carrots can remain whole. Pack vegetables tightly into jars, tucking a bay leaf into each jar.
- Heat water, vinegar, sugar, salt and the spices, stirring until sugar and salt are dissolved. Do not allow the mixture to boil.
- While the pickling mixture is hot, pour it over the vegetables. If you are using more than one jar, ensure that the spices are roughly divided among the jars.
- Seal the jars and store in the pantry for up to six months unopened. Once opened, the vegetables must be refrigerated.