Vegetable Pickle
This is a great recipe for any bits of crunchy vegetables like carrots, greenbeans or cauliflower and can be the perfect condiment to a meal. Fermented pickles store well in the fridge and gradually improves in flavour the longer its in the brine.
Process
Step 1:
Clean and sterilize the glass pickle jar.
Step 2:
Chop the vegetables into chunky pieces and place into the jar with the dill, garlic and chilli.
Step 3:
In a saucepan over medium heat, combine the vinegar, water, salt, sugar and spices and bring to a boil briefly. Set aside to lightly cool.
Step 4:
Pour the brine over the vegetables, ensuring that the vegetables are completely submerged. Seal the glass jar tightly.
Step 5:
Leave the pickle in the fridge to ferment for 2-3 days before eating.
Ingredients
- 300 grams of mixed vegetables (carrots, onions, green beans, radishes, cauliflower, cucumbers, cabbage)
- 4 cloves of garlic
- 1 whole chilli
- 1 tsp mustard seeds
- 2 tsp salt
- 2 tsp sugar
- 1 tsp peppercorns
- 2 bay leaves
- 4 tbs chopped dill
- 1 tsp coriander seeds
- 1 cup apple cider or white or red wine vinegar
- 2 cups water
Equipment
- Glass preserve jar/s
- Saucepan
Notes
Other vegetables that work well: beetroot, asparagus, broccoli, artichokes.
Substitute dill with your favorite herbs like rosemary, chives.
Use other whole spices like cloves, cinnamon and cardamom if you prefer.