Pickled Vegetables

Pickling vegetables is such a great way to use up extra produce and make something tasty at the same time. The zingy flavor of pickles works with just about anything—think crunchy cucumbers in a sandwich, tangy onions with roasted meat, or pickled carrots on a cheese board. You can pickle almost any vegetable: beans, cauliflower, radishes, capsicum—you name it. It’s easy too; just simmer some vinegar, water, salt, and sugar with your favorite spices, pour it over the veggies, and let them soak up all that flavor. They’re brilliant to have on hand, and they make lovely gifts—simple and homemade.

I use the 3:2:1 rule - 3 parts vinegar, this can be apple cider or white vinegar: 2 parts water: 1 part sugar and a pinch of salt. When preparing your pickling brine, start by combining vinegar, water, salt, and sugar in a pot, adjusting the ratios to your taste. You can also add spices like mustard seeds, peppercorns, garlic, or dill for extra flavor. Bring the mixture to a boil, then let it simmer for a few minutes to dissolve the salt and sugar and infuse the spices.

Wash your vegetables thoroughly to remove any dirt or residue. Depending on the vegetable, you can leave them whole, slice them into rounds, cut them into sticks, or chop them into bite-sized pieces. For firmer vegetables like carrots, beetroot, green beans, or cauliflower, blanching them briefly in boiling water and then plunging them into ice water can help maintain their color and texture. Softer vegetables like cucumbers and onions don’t need blanching—just slice and they’re ready. Removing any stems or bruised spots ensures your pickles look and taste their best.

Sterilizing the jars is an important step for food safety and a longer shelf life. Wash the jars and lids in hot, soapy water, then rinse them thoroughly. To sterilize, you can place the jars in a hot oven (around 100°C/200°F) for 10–15 minutes, or boil them in a large pot of water for 10 minutes. This kills any bacteria or yeast that could spoil your pickles.

Once your jars are sterilized, pack the prepared vegetables tightly into the jars and pour the hot brine over them, leaving about 1 cm of space at the top. To create a seal and extend shelf life, place the lids on the jars while they’re still hot, and screw them on tightly. If you want to ensure a vacuum seal, you can process the jars in a boiling water bath for 10-15 minutes after sealing. This step helps to create a tight seal that keeps air out, preventing spoilage and allowing the pickles to last for months in a cool, dark place.

If you have any questions or needing some additional guidance, don’t hesitate to reach out. You can send me an email: aplotincommon@outlook.com or message me on Instagram. I would love to see some photos of your pickles!

Tash xxx