If some of your veggies are looking a little sad in your fridge drawer, or perhaps your homegrown patch has produced a bountiful crop and you have cucumbers in abundance, why not show those veggies some love and use them for pickling.
These flavour-filled jars full of crunch and zingy-ness are the perfect topping for salads, crispy potatoes, burger filling, or even make a lovely gift idea for your foodie friend. Just slice up your vegetable of choice, dissolve the liquid concoction, add your aromatics and enjoy!
Ingredients
For a large jar, I used 1 ½ Cucumbers
2 Red Onions
Garlic
Bay Leaves
Peppercorns
Mustard Seeds
Dill
Optional: Crispy Chilli Oil
500ml Vinegar
500ml Water
2 tbsp Salt
60g Sugar – you can use maple syrup
(This made enough liquid to fill both jars)
Method
Thinly slice your vegetable of choice – I used a mandolin for ease.
Pop your sliced vegetables into a clean jar, along with your aromatics and herbs.
In a saucepan gently heat the vinegar, water, salt and sugar (if using), until the salt and sugar has dissolved.
Once cool, pour the liquid over the prepared jars and pop them into the fridge.
Best left for a week, but if you can’t wait, then at least 24 hours so they take on as much flavour as possible.
You can try this recipe with any crunchy veg; it’s a great way to add more variation into your meals and saves them from going to waste. Enjoy!
