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Easy homemade pickle
Using leftover crunchy veg
- Dairy-freedf
- Gluten-freegf
- Veganvg
- Vegetarianv
Using leftover crunchy veg
“Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes. ”
Makes 1 large jar, approx. 800ml
Cooks In20 minutes
DifficultySuper easy
Save with JamieVegetable sides
Nutrition per serving
-
Calories 29 1%
-
Fat 0.1g 0%
-
Saturates 0g 0%
-
Sugars 3.9g 4%
-
Salt 1.3g 22%
-
Protein 0.7g 1%
-
Carbs 5g 2%
-
Fibre 0.8g -
Of an adult's reference intake
Tap For Method
Ingredients
- 400 g crunchy veg , such as radishes, carrots, red onion, cauliflower, cucumber
- 250 ml vinegar , such as white wine, red wine or cider
- 1 tablespoon sea salt
- 1 tablespoon caster sugar
- fresh dill , optional
- mustard seeds , optional
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
Tips
EASY SWAPS:
– Other veg that would work a treat are broccoli (including the stalk), celery, French beans, mangetout, artichokes and asparagus.
– When it comes to herbs, try rosemary, bay, tarragon, fennel or marjoram.
– On the spice front, cardamom, fennel or cumin seeds, dried chilli or saffron are all a delight.
– You can also include other fragrant ingredients in the mix, such as garlic, fresh chilli or ginger, turmeric or horseradish.
TIPS:
– You can double or treble the quantities of the pickling liquid, depending on what you have left over and how big your jar is – feel free to make it your own.
– To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar, for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar.
– Watch out for red or purple veg like beets and red cabbage – they’re delicious, but tend to turn everything else in the jar pink, so I like to keep them in their own pink little world.
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