Pickled Vegetables

Use these pickles straight away if you like them fresh and crunchy or wait until they soften slightly and become stronger in flavour. 

Pickled Vegetables

Any vegetables (raw, blanched or cooked)
White vinegar
Water
Flavourings (choose larger pieces that can removed easily after pickling):
• Dried whole spices
o Cinnamon
o Star anise
o Cloves
• Fresh spices
o Ginger
o Garlic
o Turmeric
• Herbs
o Lemongrass
o Kaffir lime leaves
o Bay leaves
Sugar up to 1 tablespoon per cup liquid

Cut vegetables into bite sized pieces
Pack tightly into clean jars
Mix together vinegar with water and any flavouring ingredients
Pour over vegetables until every part of the vegetables are covered
Fasten lid onto jar
Store in a cool dark place

Keep pH below 4.6 to kill botulism [Use litmus paper]
½ vinegar (5%), ½ water is a well-used ratio but the amount of vinegar can be increased.
Remember water will leach out of the vegetables as well

Use these pickles straight away if you like them fresh and crunchy or wait until they soften slightly and become stronger in flavour.
They will keep several months unopened. Once opened keep in the fridge.

Click the vegetable name below to learn more about it: