Pickles

To Pickle or not to Pickle….there’s no question!!!

Remember going into Grandma’s pantry and looking up and seeing all of the yummy fruit, jams and pickles ready to eat. Then hearing that pop as the seal is broken, knowing that whatever is in that jar, is going to be one of the best foods you’ve tasted for a while. Well, here’s a pickling recipe that’s quick and easy and helps to save the vegetables that need to be eaten!

Authoradmin

To Pickle or not to Pickle….there’s no question!!!

Remember going into Grandma’s pantry and looking up and seeing all of the yummy fruit, jams and pickles ready to eat. Then hearing that pop as the seal is broken, knowing that whatever is in that jar, is going to be one of the best foods you’ve tasted for a while. Well, here’s a pickling recipe that’s quick and easy and helps to save the vegetables that need to be eaten!

 500g Vegetables like cucumbers, carrots, tomatoes
 1 cup Vinegar, white or apple cider
 1 Tbsp Sugar (optional)
 2 450ml Jars
1

Wash and slice the vegetables. Wash the jars in hot water with dishwashing liquid, rinse and dry really well with a clean tea towel.

2

Put 2 teaspoons of mustard seeds in each of the jars. Add the vegetables to the jars leaving 2cm at the top.

3

In a pot, add the vinegar, water, salt and sugar (if using) and bring to the boil. Stir until the salt and sugar has dissolved, then remove. Pour over the vegetables. Wriggle the jars to release any air bubbles and top up with more brine until the vegetables are covered. Screw o the lids and leave too cool.

4

Refrigerate for 2 days before opening. Eat within 2 months.

Ingredients

 500g Vegetables like cucumbers, carrots, tomatoes
 1 cup Vinegar, white or apple cider
 1 Tbsp Sugar (optional)
 2 450ml Jars

Directions

1

Wash and slice the vegetables. Wash the jars in hot water with dishwashing liquid, rinse and dry really well with a clean tea towel.

2

Put 2 teaspoons of mustard seeds in each of the jars. Add the vegetables to the jars leaving 2cm at the top.

3

In a pot, add the vinegar, water, salt and sugar (if using) and bring to the boil. Stir until the salt and sugar has dissolved, then remove. Pour over the vegetables. Wriggle the jars to release any air bubbles and top up with more brine until the vegetables are covered. Screw o the lids and leave too cool.

4

Refrigerate for 2 days before opening. Eat within 2 months.

Pickles