If it fits in a jar, you can pickle it! Quick pickling is a great way to preserve vegetables and the perfect way to use up any vegetables that may be looking a bit sad in the bottom of the fridge. This is a simple recipe you can adapt for any fresh vegetables and customize your own mix of vinegars, herbs and spices to suit your pickling pleasure.


  • 500g of fresh vegetables (radish, cauliflower, cabbage, cucumbers, carrots, green beans all work well)

  • 2 sprigs fresh herbs (thyme, dill, rosemary, bay) *optional

  • 1-2 tsp whole spices (peppercorns, coriander, fennel, caraway, mustard seeds) *optional

  • 1 teaspoon dried herbs or ground spices *optional

  • 2 cloves garlic, minced or sliced *optional

  • 1 cup white wine or apple cider vinegar

  • 1 cup filtered water

  • 1 Tbsp sea salt

  • 1 Tbsp raw sugar *optional

  • 2x 500ml wide-mouth glass jars


  • 1.

    Pre-heat oven to 120’C

  • 2.

    Prepare the jars: Wash jars, lids, and rings in warm soapy water and rinse well. Place on oven racks, with space between them and heat at 120’C for 10-15 minutes, until dry

  • 3.

    Wash and dry the vegetable – peel carrots, trim the end of beans etc. Cut vegetables in to desired shapes and sizes

  • 4.

    Divide the herbs, spices, or garlic you are using into the jars

  • 5.

    Pack the vegetables into the jars, making sure there is 1-2cm of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing them up

  • 6.

    Make the pickling liquid: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1-2cm of the top (you might not use all the brine)

  • 7.

    Gently tap the jars on the bench top a few times to remove all the air bubbles. Top off with more pickling brine if necessary

  • 8.

    Place the lids over the jars and screw on the rings until tight

  • 9.

    Let the jars cool to room temperature. Store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open

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