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How to Pickle Vegetables at Home

Pickling and fermenting is a quick and easy way to save leftover vegetables. Not only do you preserve the life of the veg, but pickling adds a delicious, tangy twist to your meals too. Broccoli, carrots, onions, courgettes, cauliflower — you name it, you can pickle almost anything. So grab a jar, and let's get pickling.

What is pickling?

Pickling is a preservation method that uses salt, vinegar, and sometimes sugar to extend the shelf life of vegetables. The process enhances flavours and gives your veggies a crisp, tangy bite. Unlike fermentation, which relies on beneficial bacteria, pickling preserves vegetables in an acidic solution, preventing them from spoiling.

 

What Vegetables Can You Pickle?

Wondering what you can pickle? When it comes to picking, the veg door is your oyster. Almost any vegetable can be pickled. Some popular choices include:

Cucumbers
Onions
● Cauliflower
● Green beans
● Radishes
● Peppers
● Cabbage
● Beetroot
Carrots

For the best results, choose fresh, firm vegetables that are free from blemishes or soft spots. We’ve got an easy pickle recipe coming up for you don’t worry.

 

What Do You Need to Pickle Vegetables?

To get started with pickling, you'll need a few basic ingredients:

Your Vegetable of Choice

Whilst your veg doesn’t necessarily need to be at its prime freshness, if they are under-ripe or on the turn, they might not pack the same taste and texture as they do when pickled fresh.

Water

Whatever method you use for pickling vegetables, you’ll need some water. For a salt brine, you need water to make a solution that your veg can sit in. With vinegar, water helps to balance the acidity. Filtered water is best, as some tap water can contain minerals or chlorine that can cause a cloudy brine and odd textures. If you would prefer to use tap water though, boil it for 15 minutes, cover it, and let it sit for 24 hours.

Vinegar

White vinegar, apple cider vinegar, and rice vinegar all work well, depending on your flavour preference.

Sugar (Optional)

Adding a touch of sugar balances the acidity and enhances flavour.

Salt (Optional)

Use pickling or kosher salt, as table salt may contain additives that can cloud the brine.

Herbs and Spices (Optional)

Dill, mustard seeds, garlic, peppercorns, bay leaves, and chilli flakes can add a delicious depth to your pickling.

 

Pickled Vegetables Recipe

Looking for an easy pickle recipe? First you need to pick your brine. You can either choose to pickle your vegetables in a salt brine, or vinegar. They will have a dierent taste, so we recommend trying both and seeing what you prefer. You might actually find that you like vinegar for some veg and salt for others. Whatever is tickling your fancy, here are two recipes to make pickles.

 

Salt brine

1. Wash the vegetables thoroughly and cut o the ends.

2. Prepare a brine solution by dissolving salt in water (we use a ratio of 1 tablespoon of salt per cup of water).

3. Pack your vegetables into a clean air-tight jar and pour the brine over them, leaving some space at the top.

4. Place the lid or cover on top of the container and leave it at room temperature for a few days to several weeks, depending on how sour you want the pickles to be.

 

Vinegar

1. Wash the vegetables thoroughly and cut o the ends.

2. Create your brine with 1 part vinegar to 1 part water, with 1-2 tablespoons of salt and 1-2 teaspoons of sugar per cup of liquid, depending on your taste.

3. Bring the vinegar solution to a boil before pouring it over the vegetables.

4. Store in the refrigerator for quick pickles or process in a water bath for shelf-stable pickles.

 

Pickling Vegetables FAQs

Whether you’re a beginner or looking to perfect your technique, you might have questions about the best methods, ingredients and storage tips. To help you on your pickling journey, we’ve answered some of the most commonly asked questions below, so you can enjoy delicious homemade pickles with confidence!

How Long Does It Take to Pickle Vegetables?

Quick pickles are ready in as little as 24 hours, but the flavour improves after a few days.

How Long Do Pickled Vegetables Last?

Stored in the fridge in an air-tight container, pickled veg should last up to 3-4 weeks

Do You Need to Boil Vinegar for Pickling?

Salt and sugar dissolve better in hot water so boiling the vinegar helps to infuse your solution with these flavours, plus anything else you’ve added.

What Can You Eat with Pickled Vegetables?

Pickled veggies make a great addition to sandwiches, salads, tacos, burgers, and cheese boards. They’re also a fantastic snack on their own. Now that you know how to pickle vegetables, why not explore more delicious recipes? Head over to our Beside The Pint blog to discover creative ways to enjoy your homemade pickles!