Newsletter
< back

Quick Pickled Vegetables

INGREDIENTS

  • 2 Cups Sliced Vegetables (Onion, Carrots, Cauliflower, Cucumber)
  • 1 Cup Water
  • 1 Cup Vinegar (White, Apple Cider or Red Wine Vinegar)
  • ¾ tsp Salt
  • 1 Tbsp Sugar

INSTRUCTIONS

  1. Add vinegar, water, salt, and sugar to a small pot. Bring to a simmer over medium heat and stir to dissolve salt and sugar.
  2. Adjust flavour as needed, adding more salt or sugar to taste.
  3. Add sliced vegetables to a sterilised preserving jar.
  4. Pour the brine over the vegetables, ensuring they are fully covered. If needed, add more vinegar or a little water.
  5. Seal well and let the jar cool to room temperature. Put in the fridge and leave for 24 hours before opening.
  6. Store in the refrigerator for up to 3 weeks.
Recipes
Preserved Apricots
View
Dehydrated Oranges
View
Dehydrated Chillies
View
Dehydrated Mushrooms
View
Raspberry Jam
View