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Quick vegetable pickle

Yields1 ServingPrep Time20 minsCook Time25 minsTotal Time45 mins

Quick vegetable pickle

 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

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.


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.


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.


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.


Store in the fridge for up to 1 week.

Nutrition Facts

Servings 0