Pickled vegetables

Pickling is a great way to reduce food waste and preserve nutrients in ingredients. Whether your harvest was extremely fruitful or your vegetables are getting a bit soft in the fridge, turning them into pickles is a great way to revive them and make them last longer. This pickling recipe works with any vegetables so feel free to experiment and create your own combinations.

150ml DYC White Wine Vinegar (or any DYC vinegar)
150ml water
5-6 peppercorns
2 bay leaves
1 tbsp sugar
1 tbsp salt

Pickled onions (add these ingredients):
2 red onions, sliced thinly
1 bay leaf
3 peppercorns

Pickled capsicum, garlic and chilli (add these ingredients):
3 small capsicums sliced
2 cloves garlic
½ tsp chilli flakes

Pickled dill cucumber (add these ingredients):
2 small Lebanese cucumbers
1 tsp dill
1 tsp mustard seeds

Simply place all the pickling ingredients in a pot and bring to the boil.
Place the vegetables in a clean sterilized jar and pour over the pickling liquid. Cover with a lid and store in the fridge.
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