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Zero-waste quick pickles

Pickles are completely customisable – choose whatever veggies, herbs and spices you have handy and play around with flavour combinations to suit your taste. Great on sandwiches!
30
Minutes preparation and cooking
5
Cups (approximately)
Easy
Degree of difficulty

Zero waste quick pickles




Ingredients

2 cups water
2 cups vinegar (white, rice, apple cider, red wine)
4 cups vegetables to pickle – cucumber, carrot, onion, beets, cabbage, radishes
2 tbsp salt
2 tbsp sugar

Optional additions
few springs fresh herbs – rosemary, thyme, dill
4 tsp herbs and spices – peppercorns, mustard seeds, allspice, bay leaf, fennel/coriander/celery seeds, star anise, cumin, turmeric, chilli flakes
2 garlic cloves
sliced red onion

Method

  1. Prepare veggies by slicing as desired.
  2. Allow water, vinegar, salt and sugar to come to a boil on stove.
  3. Pack veggies, and any herbs and spices into sterilised jars.
  4. Pour in pickling liquid making sure all veggies are submerged and covered. Leave 2cm between the pickling liquid and lid of the jar.
  5. Leave to cool before placing in fridge. Leave for at least a couple of hours before consuming but they’re best after a couple of days. The longer they sit, the more the flavour will develop. Keeps for up to 3 weeks in the fridge.

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