- Other veg that would work a treat are broccoli (including the stalk), celery, French beans, mangetout, artichokes and asparagus. Watch out for red or purple veg like beets and red cabbage – they’re delicious, but tend to turn everything else in the jar pink, so I like to keep them in their own pink little world.
- When it comes to herbs, try rosemary, bay, tarragon, fennel or marjoram.
- On the spice front, cardamom, fennel or cumin seeds, dried chilli or saffron are all a delight.
20 mins
Super easy
makes 1
About the recipe
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle?
Ingredients
400g crunchy veg, such as radishes, carrots, red onion, cauliflower, cucumber
250ml vinegar, such as white wine, red wine or cider
1 tablespoon sea salt
1 tablespoon caster sugar
optional: fresh dill
optional: mustard seeds
Top Tip
You can also include other fragrant ingredients in the mix, such as garlic, fresh chilli or ginger, turmeric or horseradish. See my Easy Swaps tips for more ideas.
Method
- Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
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