Adopt the humble approach of ‘waste not, want not’ and try pickling your own seasonal veggies. Follow our simple steps for quick and easy pickling.
Vinegar (white, apple cider or rice)
Garlic (1 large clove per jar)
Fresh vegetables of your choice
Fresh thyme & dill
Canning lids and jars
Small saucepan (for the brine)
Chopping board and knife
Prepare the jars: Wash in warm soapy water and set aside to dry.
Prepare your veggies and add the garlic and herbs to the jars. Next, add your veggies to the jars, making sure they are tightly packed but not squashed.
Combine the vinegar, water, and salt in a small saucepan on a high heat. Bring to a boil, and make sure to dissolve all of the salt. Pour the brine over the veggies, filling each jar to within 1/2 inch of the top.
Seal the jars and let them cool to room temperature before transferring to the refrigerator.
Tip: The veggies will improve with flavour as they age — make sure to store in the fridge and use within 2 months.