How to make a quick pickle … kitchen helper


If you think that pickling vegetables is a mammoth task involving loads of equipment and sterilising jars, think again.  With this quick pickle method, you can make delicious pickled vegetables in no time. It’s also a great way to use up left over vegetables.


Quick pickles are delicious in salads, in sandwiches, on a cheese board or charcuterie platter and as an accompaniment to almost anything.


You can use any thinly shaved or sliced vegetable like cucumbers, red onions, carrots, cabbage, broccoli, green beans, and radishes.


1.    Mix one cup of white vinegar with half a cup water, one tablespoon sugar, a clove of garlic crushed with the side of a knife, one teaspoon whole mustard seed, and one teaspoon salt together in a saucepan and simmer until the sugar dissolves.

2.    Place one cup of thinly sliced vegetables, a bay leaf and two tablespoons fresh dill or one teaspoon dried dill in a heatproof bowl and pour over the simmering liquid.  Stir to evenly cover and allow to cool to room temperature before serving.  Alternatively store in a clean glass jar in the fridge for up to 8 weeks. 


Ideally you should leave you pickle for 48 hours for the flavours to mellow but if you want to eat it right away, you can.

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