Pickling vegetables

Generic recipe for pickling vegetables, serves as a suitable basis for pickling most things and can be scaled up and adapted to taste.  Good for gherkins, courgettes, peppers and more.

See also: Russian gherkins

Pickling liquid proportions:

  • 1l water
  • 180ml 10% white, pickling, vinegar
  • 5 teaspoons salt
  • 7 teaspoons sugar

Boil the pickling liquid and dissolve the salt and sugar.

Prepare the vegetables:

  • Courgettes: peel them and remove the seeds.
  • Gherkins: top and tail them.
  • Carrots: thickly slice them.
  • Peppers: remove the seeds and chop them into quarters.

Pack the vegetables in the jar as tightly as possible – this helps to stop them floating too much.

Add bay leafs, peppercorns, coriander seeds, mustard seeds, dill and any other seasoning you like.  Pro-tip: put the seasoning in between two layers of vegetables to make sure it stays fully immersed in the liquid.

Cover the vegetables with onion slices to above the top of the jar.  When the lid is closed they will hold the vegetables down in the liquid as they try to float.

Pour the pickling liquid over the vegetables whilst it’s still boiling.  Fill the jar until it starts to overflow and close the lid.

Leave them for at least three days, although longer is obviously better.

Gherkins after bottling