Homemade Pickles
This is my favourite way to use up odds and ends of veg that would otherwise be going to the bin. Fantastic on sandwiches, cheese boards or just eaten out of the jar!
Jess Murphy
Jess Murphy
Recipe - Ballincollig - Quish's
Homemade Pickles
Prep Time20 Minutes
00Ingredients
400g crunchy veg of your choice, such as carrots, broccoli + stems, red onion, radishes, cauliflower, cucumber, etc.
250ml apple cider vinegar
1 tbsp sea salt
1 tbsp caster sugar
Fresh dill, optional
Mustard seeds, optional
Directions
Ingredients
- 400g crunchy veg of your choice, such as carrots, broccoli + stems, red onion, radishes, cauliflower, cucumber, etc.
- 250ml apple cider vinegar
- 1 tbsp sea salt
- 1 tbsp caster sugar
- Fresh dill, optional
- Mustard seeds, optional
Method
- Cut the vegetables into slices or chunks and place in an airtight jar. Add 125ml of water, along with the vinegar, salt, sugar, and herbs and spices. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a few weeks.
20 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
SuperValu Cucumber (1 Piece)
€0.89
Aveeno Apple Cider Vinegar Conditioner (300 ml)
Only €6
€6.00€20.00/l
SuperValu Sea Salt (250 g)
€1.99€7.96/kg
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
Signature Tastes Dill & Black Pepper Smoked Salmon (100 g)
2 for €8
€4.99€49.90/kg
Schwartz Mustard Seed (48 g)
€3.05€63.54/kg
Recipe
Ingredients
- 400g crunchy veg of your choice, such as carrots, broccoli + stems, red onion, radishes, cauliflower, cucumber, etc.
- 250ml apple cider vinegar
- 1 tbsp sea salt
- 1 tbsp caster sugar
- Fresh dill, optional
- Mustard seeds, optional
Method
- Cut the vegetables into slices or chunks and place in an airtight jar. Add 125ml of water, along with the vinegar, salt, sugar, and herbs and spices. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a few weeks.