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Pickled Vegetables

Pickled vegetables are easy to make, inexpensive and delicious. Pickled veg can be used in so many ways, and also make a lovely homemade gift.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: condiment, Side Dish
Cuisine: Middle-Eastern
Keyword: budget friendly, charcuterie, cheese board, pickle, preserving, side
Servings: 1 2-litre jar or equivalent smaller jars

Ingredients

  • 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

Instructions

  • 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.

Notes

The weight of the vegetables will depend on the kind of vegetables you choose. The cut vegetables will need to fit snugly into the jars you are using.