- 1 cup (350ml) vinegar – white, red wine, rice wine, apple cider (any of these, or a combination)
- 1 cup (350ml) water
- 1 tbsp salt 2- 4 tbsp sugar (you can add more if needed… this is for flavour)
Flavourings for your pickle….
Here is your time to be creative, you can use anything you have at home: whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chillies or chilli flakes, celery seeds, peppercorns, cumin seeds, star anise, other fresh herbs.
An example and delicious combination is:
- 4 cloves garlic – sliced thickly
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoons mustard seeds
- 1⁄2 an red or white onion sliced
- few sprigs fresh dill or other herbs
Filling the Jars…
Enough Fresh Raw Vegetables to fill your chosen Jar (preferably a 500ml Jar) Beetroot, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onions, squash, cauliflower florets, bell peppers, celery.
Prep your vegetables. Wash them well and slice, quarter, cut into spears, or leave whole.
Pack your chosen jars with these veggies, if you have used an onion layer a few slices in between creating layers along with any fresh herbs and garlic if used, Leave about 1 inch at the top of the jars and finally add your chosen whole spices to the filled jars Bring the water, vinegar, salt and sugar to a boil in a small saucepan.
Carefully pour the hot liquid into the jars, making sure to submerge all the vegetables. Make sure you press down using a spoon, as you may be able to add more vegetables at this point. Just make sure the liquid completely covers them and there is and there is at least a 1/ 2 inch room at the top.
Cover and let sit to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. These can keep up to 3 weeks in the fridge.