Pickled vegetables

Pickled vegetables


This recipe comes under the ‘Lazy Sunday’ category because it’s the easiest pickling process ever. Take vegetables (peel and wash if necessary), stuff them in a jar then boil liquid and pour it into the jar.

This process will take you about 30 minutes; the hardest part is finding jars and their matching lids (especially when you used every jar in the house to make candles). You have the rest of the day to relax, watch a movie, read a book, take a nap…just whatever you feel like doing on your lazy Sunday. And then come Monday morning when your workmates ask you what you did at the weekend, you don’t need to make up a cover story to hide the fact that you were a lazy-bones. You can triumphantly declare “I pickled vegetables”. They will be so impressed with your domesticated skills there will be no further probing.

It’s not preserving as such so there is no sterilising of jars. With this being said, you have to eat the vegetables within the month – which isn’t hard to do.

They make beautiful gifts so get inventive with the colours of vegetables and your packaging.

The liquor quantity will be enough to fill 3 large jars of vegetables.


For the assortment of vegetables Baby carrots (I used orange, yellow and purple) Pickling onions Lebanese cucumbers Baby leeks Small capsicums Radishes Cauliflower (I used green) For the pickling liquor (enough for 3 large jars of vegetables) 1L white vinegar 1.5L water 8 tbsp sugar 2 tbsp salt 1 tbsp black peppercorns 2 tbsp yellow mustard seeds


-- 1. Wash the vegetables, slice them as required to fit into your jars. My jars were tall so I sliced lengthways but you can really slice any which way you like – even mandaline slices or chop little batons. 2. Stuff (and I mean stuff) the vegetables into the jars – you want to minimise the gaps. 3. In a saucepan heat the vinegar, water, sugar, salt and add the peppercorns and mustard seeds. When the mixture boils, take off the heat and pour over the vegetables. 4. Put the screw top lids on the jars and leave to cool. Refrigerate and eat within 1 month.

8 thoughts on “Pickled vegetables”

  • Thanks Frieda! No, you do not need to cook the vegetables as the pickling liquid softens them. The vegetables become softer and the flavour strengthens the longer you leave them. So if you like crunchy vegetables with just a hint of sweet and sour, you can leave them just a few days.
    I get a little vintage jar and fill it with a few pickled vegetables to include on a platter with cheese and crackers. I’ve used the vegetables in salads and I’ve eaten the vegetables with hummus on grainy toast.
    They are also make the perfect little snack just as they are.
    Thansk for your comment,

  • what do you mean by ‘Stuff (and I mean stuff)’ in step 2 – i am a little confused?

    thanks for your help… 🙂

  • Sorry maybe ‘pack’ would have been a better describing word. Basically you want to pack as many vegetables into the jars as you can.
    Does that help you?

  • Thanks for your help – I am Italian and was a little confused by this expression!! do you think this would be a nice topping to add to my pizzas? Or will the vegetables become too soft?

  • No, I don’t think the vegetables will be too soft. I think something like capsicums (peppers) would work really well as a pizza topping. The pickled vegetables are sweet, salty and tangy so you wouldn’t need that many to give a burst of flavour.
    Let me know if you have any other questions,

  • The colours look amazing! I may need to get my flat mate Laura to make some this Sunday to last us through the busy December weeks in London.

  • Yes, that Laura is pretty good in the kitchen, I hope you are putting her to work. I’ve been making these and having them with cheese and crackers.
    Hope you gals are both well and getting excited for your white Christmas.
    Thanks for your comment!

Leave a Reply

Your email address will not be published. Required fields are marked *