Autumn is a major harvest period with an abundance of goodies ready to enjoy from the garden. Often there are too many harvests to eat at once. Pickling is a great way to save your veges for later. Food in a Minute have put together this all-purpose 5-ingredient brine perfect for pickling all your favourite veges. Simple and easy to make!
Ingredients:
- 1 cup apple cider vinegar
- 1 cup water
- 1 Tbsp salt
- ¼ cup sugar
- 1 Tbsp Gregg's Pickling Spice
Makes: 2 cups
Prep time: 5 minutes
Cook time: 10 minutes
Method:
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Place all ingredients into a saucepan. Stir over medium heat to dissolve the sugar and salt. Bring to the boil. Remove from the heat and allow to cool.
Cucumbers:
Slice Lebanese cucumbers lengthwise – a mandolin is a good utensil to use for this. Pack into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge. Use in sandwiches and burgers.
Baby Carrots:
Wash and trim the baby carrots. Bring a pot of water to the boil. Put in carrots and bring back to the boil. Blanch for 30 seconds. Drain and plunge carrots into ice cold water to cool. Pack into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge. Great on antipasto platters or add to salads for extra flavour.
Red Cabbage:
Thinly slice red cabbage with a mandolin or sharp knife. Pack cabbage into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge. Add to burgers or mix in with your favourite coleslaw.
Cauliflower:
Cut cauliflower into small florets. Bring a pot of water to the boil. Put in cauliflower and bring back to the boil. Blanch for 30 seconds. Drain and plunge cauliflower into ice cold water to cool. Pack into sterilised jars*. Pour in the cooled pickling brine. Refrigerate for 1-2 days before using. These will keep for 2-3 weeks in the fridge. Great added to antipasto platters or in add to your roasted vegetable salad.
Experiment with other vegetables such as sliced red onions, baby beetroot, courgettes, broccoli and radishes.
Handy hints:
- To sterilise jars, wash in hot soapy water. Rinse well and then place upside down in a 140°C oven for 15-20 minutes until they are dry.
- Check out How to Pickle like a Pro for more tips and tricks.
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Easy Pickling Brine Comments
will be trying this out sounds great
herbert lawson