This easy pickle recipe can be adapted to any seasonal vegetables. Here I have used a mix of cauliflower, carrot, radish, broccoli, turnip and onion. Kohlrabi, beetroot, celeriac, courgette, red cabbage would work really well here too, keeping in mind that the brine will take the colour of darker vegetables (especially red and purple ones).
I used raw vegetables to keep this easy pickle recipe extra crunchy. Perfect with sandwiches, cheese or on its own.
This is a straightforward recipe using vinegar, salt. For seasoning I have used BuyWholefoodsOnline’s pickling spice, a mixture of bay leaves, allspice berries, bird’s eye chillies, black peppercorns, cloves, ginger root, coriander seeds, yellow mustard seeds and crushed cassia. This is a very fragrant mix that will infuse your pickles with wonderful aromas.
For best results, make sure you use vinegar that is at least 5% acetic acid and sea salt.
Growing up my family would pickle gerkhins and cabbages. Whether it is a lonely turnip in your weekly vegetable box or some extra homegrown courgettes, pickling is a great way to preserve vegetables and transform them into delicious condiments.
Once prepared, you will need to keep jars from this easy pickle recipe for at least 48 hours in the fridge.
Disclosure: this recipe was created for BuyWholefoodsOnline which supplied the pickling spice mix.