Go Back Email Link
Print Recipe Share on Facebook

Crisp Pickled Veggies

Ingredients

  • 1 Kg Various Veggies such as Carrots , Cucumbers, Chili Peppers, Cauliflower, Celery
  • 1 Litre White Wine Vinegar , or Apple Cide Vinegar
  • 1 Litre Water
  • 100 g Sea Salt
  • 1 tbsp Black Peppercorns
  • 1 tbsp Dry Coriander , whole
  • 1 tbsp All-Spice Berries

Instructions

  • Wash you veggies and then cut them in sticks or rounds as appropriate.
  • Take a large pot and place on medium heat. Add the water and the salt along with the peppercorns, coriander and all-spice and bring to a boil. Simmer for 5’ for the salt to be diluted. Remove from the heat and allow to cool.
  • Add to the salted water the vinegar and mix.
  • Place the veggies in jars and fill with the above pickling juice. Add parchment paper on top of them and press lightly to keep them submerged. Keep in a cool place for 1 week for pickling and then refrigerate.