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Quick vegetable pickle

Yields1 ServingPrep Time20 minsCook Time25 mins
Quick vegetable pickle

Ingredients

1 red or brown onion, thinly sliced
½ cup red radish, thinly sliced
½ cup small cucumbers, thinly sliced
½ cup carrot, thinly sliced
½ cup red cabbage, thinly sliced
1 tbsp fresh dill, roughly chopped
1 tsp mustard seeds
1 cup apple cider vinegar
1 cup water
1 tbsp caster sugar
2 tbsp sea salt

Method

1

Sterilise a large jar by thoroughly washing with soap and water then placing in a pre-heated oven for 15 minutes at 120°C. Allow to cool before filling.

2

Using a mandolin, thinly slice the carrot, radish and cucumber. Thinly slice the onion and the red cabbage. Toss the vegetables together along with the dill and mustard seeds, fill the jar.

3

Add the water, apple cider vinegar, sugar and salt into a medium saucepan and bring to boiling point. Once the sugar has dissolved remove the pan from the heat and allow to cool down for 5 minutes.

4

Pour the brine liquid into the jar ensuring it covers the vegetables. Place the lid on to seal. Allow to cool down on the bench before placing in the fridge.

5

Store in the fridge for up to 1 week.

Ingredients

 1 red or brown onion, thinly sliced
 ½ cup red radish, thinly sliced
 ½ cup small cucumbers, thinly sliced
 ½ cup carrot, thinly sliced
 ½ cup red cabbage, thinly sliced
 1 tbsp fresh dill, roughly chopped
 1 tsp mustard seeds
 1 cup apple cider vinegar
 1 cup water
 1 tbsp caster sugar
 2 tbsp sea salt

Directions

1

Sterilise a large jar by thoroughly washing with soap and water then placing in a pre-heated oven for 15 minutes at 120°C. Allow to cool before filling.

2

Using a mandolin, thinly slice the carrot, radish and cucumber. Thinly slice the onion and the red cabbage. Toss the vegetables together along with the dill and mustard seeds, fill the jar.

3

Add the water, apple cider vinegar, sugar and salt into a medium saucepan and bring to boiling point. Once the sugar has dissolved remove the pan from the heat and allow to cool down for 5 minutes.

4

Pour the brine liquid into the jar ensuring it covers the vegetables. Place the lid on to seal. Allow to cool down on the bench before placing in the fridge.

5

Store in the fridge for up to 1 week.

Quick vegetable pickle

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