Use these pickles straight away if you like them fresh and crunchy or wait until they soften slightly and become stronger in flavour.
Makes 10 servings
any vegetables (raw, blanched or cooked)
flavourings (choose larger pieces that can removed easily after pickling):
• dried whole spices e.g.
• fresh spices e.g.
• herbs e.g.
kaffir lime leaves
sugar up to 1 Tbsp per cup of liquid
Cut 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]|
|- saturated fat||traceg|