Basic pickled vegetables

Ingredients:

Basic pickling liquid:

• ½ cup (125ml) vinegar
• ½ cup (125ml) water 
• ½ cup (125ml) sugar
• 1 tsp (5ml) coriander seeds 
• 1 tsp (5ml) mustard seeds

Vegetable combinations to try:

• Green veg: 200g whole asparagus + 200g fine green beans + PnP bouquet garni
• Beetroot: 4 peeled beetroots, cut into 3mm-thick rounds + chopped fresh dill
• Asian salad topper: 300g sliced radishes + 3-4 sliced snacking cucumbers + 2cm sliced ginger + 1 star anise + 2 PnP dried lime leaves
• Red onions: 3 red onions, halved and sliced into half-moons
• Rainbow crunch: ¼ head each red and green cabbage, shredded + 2 small carrots (cut into matchsticks) + chopped coriander

Method

1. Combine vinegar, water and sugar in a saucepan.
2. Add coriander seeds and mustard seeds, and simmer, stirring, until sugar dissolves.
3. Remove from heat and infuse for 5 minutes. 
4. Place prepared raw veg in sterilised jars.
5. Top up with cooled pickling liquid.
6. Pickle for at least 60 minutes or up to 3 hours before serving (the longer, the better). 
7. Cover and refrigerate. (Keeps for about three weeks.) 
8. Eat as is or add to salads, sandwiches and more. 

Browse more recipes here.