Easy Pickle Recipe
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.
Equipment
3 x 400ml preserving jars
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g of mixed raw vegetables - I used a mix of cauliflower, carrot, radish, broccoli, turnip and onion
- 375 ml pickling vinegar - you can also use white or cider vinegar but it MUST BE AT LEAST 5% ACETIC ACID
- 375 ml water
- 1 1/2 Tbsp sea salt
- 6 tsp Pickling Spice mix (see link in intro)
- 6- 9 garlic cloves
Instructions
- Prepare the jars: wash jars and rings. Sterilise either in hot water or by putting the jars on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins.
- Prepare the vegetables: cut cauliflower and broccoli florets in small pieces. Cut onions in thin slices. Cut radishes in quarters. Cut turnips and carrots in strips.500 g of mixed raw vegetables - I used a mix of cauliflower, carrot, radish, broccoli, turnip and onion
- Prepare pickling liquid: heat vinegar, water and salt in a pan. Stir to dissolve the salt. Leave to cool.375 ml pickling vinegar - you can also use white or cider vinegar but it MUST BE AT LEAST 5% ACETIC ACID, 375 ml water , 1 1/2 Tbsp sea salt
- Fill in the jars: divide vegetables between jars. Add 2 tsp Pickling Spice per jar. Add 2 to 3 garlic cloves in each jar, crushing them slightly first.6 tsp Pickling Spice mix (see link in intro), 6- 9 garlic cloves
- Pour pickling liquid over the vegetables to fill each jar. Seal each jar and leave to cool. Store in the fridge for at least 48 hours before using.
Nutrition
Serving: 50gCalories: 87kcalCarbohydrates: 13gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3600mgPotassium: 562mgFiber: 4gSugar: 3gVitamin A: 1IUVitamin C: 85mgCalcium: 77mgIron: 1mg