Jess' Homemade Pickles
By Jess Murphy
This is my favourite way to use up odds and ends of veg that would otherwise be going to the bin. Fantastic on sandwiches, cheese boards or just eaten out of the jar!
2 people
0 minutes
20 minutes
Ingredients
- 250 ml Apple Cider Vinegar
- 1 tbsp Caster Sugar
- 400 g Crunchy Vegetables of your choice, such as carrots, broccoli + stems, red onion, radishes, cauliflower, cucumber, etc. 250ml apple cider vinegar
- 1 bunch Dill optional
- 1 pinch Mustard Seed optional
- 1 tbsp Sea Salt
Method
- Cut the veg into slices or chunks and place in an airtight jar. Add 125ml of water, along with the vinegar, salt, sugar and herbs and spices. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a few weeks
