Pickled vegetables

Try something new - pickle vegetables of your choice. Watch the video on how to make it.


Pickled vegetables


Makes 10 servings

any vegetables (raw, blanched or cooked)
white vinegar
flavourings (choose larger pieces that can removed easily after pickling):
• dried whole spices e.g.
star anise
• fresh spices e.g.
• herbs e.g.
kaffir lime leaves
bay leaves
sugar up to 1 Tbsp / cup of liquid


Slice vegetables into bite-sized pieces.
Pack tightly into clean, sterilised 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.
They will keep for months unopened and stored in a dark place. Once opened, store in the fridge.

Nutrition Information Panel

Per Serving [10 Serves]
Energy 94kj
Protein 0.6g
Total fat trace g
- saturated fat trace g
Carbohydrates 4.4g
- sugars 4.4g
Fibre 0.6g
Sodium 12mg

Click the vegetable name below to learn more about it: