Quick pickled vegetables
Pickling liquid
- 1½ cups (375ml) white wine vinegar or apple cider vinegar
- ¾ cup (180ml) boiling water
- 2 tablespoons caster (superfine) sugar
- 2 teaspoons sea salt flakes
Choose your own
- 4–5 carrots, peeled and shredded using a julienne peeler
- 4 jalapeños, trimmed and thinly sliced
- 4 Lebanese cucumbers, sliced
- 10–12 dill sprigs
- To make the pickling liquid, combine the vinegar, boiling water, sugar and salt.
- Fill sterilised heatproof jars or containers with your desired ‘choose your own’ combinations and top with the pickling liquid. Cover with the lid and allow to pickle for at least 30 minutes. Makes about 3 cups (750ml)
Cook’s notes:
Two of my favourite pickle combinations are carrot and jalapeño or cucumber and dill.
Store these pickled vegetables in the fridge and use within 3 days of making them.
© DONNA HAY GROUP
