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. 

Video

Pickled vegetables

Ingredients

Makes 10 servings

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

Method

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]
Energy 94kj
Protein 0.6g
Total fat traceg
- saturated fat traceg
Carbohydrates 4.4g
- sugars 4.4g
Fibre 0.6g
Sodium 12mg

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