Here's a simple pickling liquid you can use for any vegetable you like, I've used cucumbers but you can use cauliflower, courgettes (zucchini), radishes, and even watermelon rind. Pickled vegetables are great to have in the fridge for a cheese board, salads or avocado toast. It’s also an excellent way to preserve excess vegetables you have on hand.
Category
Snack
Servings
12
Prep time
10 minutes
Cook time
10 minutes
Here's a simple pickling liquid you can use for any vegetable you like, I've used cucumbers but you can use cauliflower, courgettes (zucchini), radishes, and even watermelon rind. Pickled vegetables are great to have in the fridge for a cheese board, salads or avocado toast. It’s also an excellent way to preserve excess vegetables you have on hand.
Ingredients
- 150ml (5 fl oz) vinegar (any type you prefer)
- 150ml (5 fl oz) water
- 1 tbsp salt
- 1 tbsp sugar
- aromatics of your choice (I used dill, chilli flakes, and black peppercorns)
- 1 cucumber, sliced
Directions
Place the vinegar, water, sugar, and salt in a small saucepan and bring to a gentle simmer.
- Add your sliced vegetables to a clean jar along with any aromatics you've chosen. Pour the hot pickling liquid over the vegetables.
- Leave it to cool completely before sealing the jar. Your pickles are ready to eat once cooled and will keep in the fridge for up to six months.
